Beet Ravioli
So I started trying to make odd recipes with the insane numbers of beets coming from the garden right now, and came up with this variation on ravioli. It's a tad labor intensive, but the yield is enormous and it was massively tasty.
Ingredients:
5 large beets
Beet greens from the beets.
Six *yes, six* cloves of garlic, crushed/diced/smooshed.
One onion, diced.
1/2 cup olive oil.
One package round won-ton wrappers...I'm lazy..what are you gonna do?
One egg.
2 cups of non fat ricotta, whose non-fatness will get balanced by
1/2 cup of crumbled gorgonzola and
1/3 cup of chevre.
Sea salt
Pepper
1/2 stick of butter
1 cup almonds
2 tbsp. pine nuts, or other nut like walnut. I just had these on hand.
diced fresh basil or other herb...rosemary is also pretty lush.
How you will be doing this:
Place beets into a roasting pan.
Drizzle with four tablespoons of olive oil.
Sprinke with sea salt and black pepper.
Roast for an hour, or until a knife goes in easily.
Peel them under running water---skin will come right off.
