Want to impress your date? Make this beet and goat cheese ravioli tossed in brown butter and sprinkled with crispy sage and toasted walnuts. THIS is a recipe you’ll talk about for years to come: Sophisticated, delicious, and simple to make thanks to the ultimate ravioli hack. It’s perfect for Valentine’s Day, date night, or whenever you want something a little extra special.
Creamy, tangy goat cheese contrasts wonderfully with sweet and earthy beets. It’s all wrapped up and then generously adorned with brown butter, crispy sage, and toasted walnuts for a date night meal that is simple, yet special enough to show someone how much you care. Now hear us out… Wonton wrappers may not be the conventional choice for ravioli pasta. But, wonton wrappers and pasta dough are both made from flour, salt, and eggs. So they taste 95% the same, and the last 5% doesn’t matter when it’s drizzled with brown butter and sprinkled with crispy sage! This no-knead pasta hack will save you valuable dough-rolling time, so you can focus on enjoying date night.
Ingredients needed
This goat cheese and beet ravioli is love on a plate. And despite sophisticated flavors, it’s made from simple ingredients. This is what you need:
- A beet: Earthy, sweet beetroot grounds the dish.
- Goats cheese: Creamy and tangy, it melds with the beet for a well-balanced and interesting ravioli filling.
- Parmesan cheese: For a sharp and cheesy finish.
- Fresh thyme and sage leaves: Adds earthy, herbaceous notes.
- Salted butter: For a silky brown butter sauce. Add a pinch of salt if you only have unsalted butter.
- Walnuts: Toasted walnuts add a rich crunch.
- Wonton wrappers: The ultimate ravioli hack for an easy, impressive dinner.
- Sea salt and black pepper: To enhance and balance the other flavors.
What to serve with this ravioli
A bowl of this beet and goat cheese ravioli is special enough to shine as a standalone meal, impress friends at a dinner party, and just perfect on your Valentine’s Day menu .
Serve alongside an elegant salad, like spinach pomegranate salad , apple fennel salad , or strawberry spinach salad .
Pair this luscious dish with some wine, or cocktails. Our top picks are a negroni or a French 75 .
Finish the meal off with this divine molten chocolate lava cake
What sort of wine should I pair with this?
For white wine, a lightly oaked chardonnay. For red wine, a pinot noir or chianti classico.
Can I make the ravioli the day before?
Yes! Place them in a single layer on a parchment paper-lined baking sheet and store them uncovered in the fridge for up to a day before boiling. You can also freeze them!
Can I make this with regular pasta dough?
Sure! While wonton wrappers make it super simple, you can also make some dough using our easy homemade ravioli recipe.
I don’t like goat cheese – can I substitute it for something else?
The final result will vary, but you could use ricotta cheese instead. Or for a saltier version, try feta cheese!
Beet and Goat Cheese Ravioli Recipe
- Pin
Ingredients
- ▢ 1 medium beet (about 10 ounces)
- ▢ ¼ cup goat cheese
- ▢ ¼ cup grated parmesan cheese
- ▢ 1 teaspoon fresh thyme leaves
- ▢ Sea salt and black pepper
- ▢ 2 tablespoons salted butter (divided)
- ▢ A small handful of fresh sage leaves
- ▢ ¼ cup walnuts
- ▢ ¾ lb wonton wrappers
Instructions
- Turn your oven to 425 degrees Fahrenheit. Wrap the beet in aluminum foil and pop it in the oven. (You don’t have to wait for the oven to preheat.) Let the beet roast for 1 hour then remove it from the oven, unwrap the foil, and let it cool slightly. 1 medium beet
- When the beet is cool enough to handle, cut off the ends and peel the skin. Cut it into chunks and put it into your food processor. Add the goat cheese, parmesan, and thyme leaves and process on high until smooth, about 2-3 minutes. Season to taste with sea salt and black pepper. ¼ cup goat cheese, ¼ cup grated parmesan cheese, 1 teaspoon fresh thyme leaves, Sea salt and black pepper
- While the beet is roasting, prepare the rest of the meal. Place 1 tablespoon of the butter in a small frying pan over medium-high heat. Let it boil for 2 minutes, then add the sage. The sage will be crisp, and the butter will be brown after about another 2 minutes. Keep your eye on it as you don’t want the butter to burn. A small handful of fresh sage leaves
- Add the remaining tablespoon of butter to another small frying pan over medium-high heat. Add the walnuts and let them toast for 4-5 minutes, or until they are fragrant and just start to brown. ¼ cup walnuts
- Cut the wonton wrappers into heart shapes by using a heart-shaped cookie cutter. Stack them and cut them 4 at a time. ¾ lb wonton wrappers
Assemble and cook the wonton ravioli
- Put a large pot of salted water on to boil. Line 2 baking sheets with parchment paper. Lay out half of the wonton wrappers on the sheets. Place a heaping teaspoon of the beet and goat cheese puree in the center of each wonton wrapper. Working with 3-4 at a time, wet the wrappers around the edges with a little water using a pastry brush or your finger. Lay another wonton wrapper over the top and press the edges firmly together.
- When the water comes to a boil, add the wonton ravioli all at once. Stir the pot after you add them and then let them cook for 2 minutes. Set a timer! You don’t want to overcook these. Drain the ravioli through a colander then return them to the pot. Drizzle some olive oil in the pot (like you do with regular pasta) and toss gently to coat.
- Divide the wonton ravioli between two plates and top with the brown butter, crispy sage, and walnuts.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Beet and Goat Cheese Ravioli Recipe
Ingredients
- 1 medium beet , about 10 ounces
- ¼ cup goat cheese
- ¼ cup grated parmesan cheese
- 1 teaspoon fresh thyme leaves
- Sea salt and black pepper
- 2 tablespoons salted butter , divided
- A small handful of fresh sage leaves
- ¼ cup walnuts
- ¾ lb wonton wrappers
Instructions
- Turn your oven to 425 degrees Fahrenheit. Wrap the beet in aluminum foil and pop it in the oven. (You don’t have to wait for the oven to preheat.) Let the beet roast for 1 hour then remove it from the oven, unwrap the foil, and let it cool slightly. 1 medium beet
- When the beet is cool enough to handle, cut off the ends and peel the skin. Cut it into chunks and put it into your food processor. Add the goat cheese, parmesan, and thyme leaves and process on high until smooth, about 2-3 minutes. Season to taste with sea salt and black pepper. ¼ cup goat cheese, ¼ cup grated parmesan cheese, 1 teaspoon fresh thyme leaves, Sea salt and black pepper
- While the beet is roasting, prepare the rest of the meal. Place 1 tablespoon of the butter in a small frying pan over medium-high heat. Let it boil for 2 minutes, then add the sage. The sage will be crisp, and the butter will be brown after about another 2 minutes. Keep your eye on it as you don’t want the butter to burn. A small handful of fresh sage leaves
- Add the remaining tablespoon of butter to another small frying pan over medium-high heat. Add the walnuts and let them toast for 4-5 minutes, or until they are fragrant and just start to brown. ¼ cup walnuts
- Cut the wonton wrappers into heart shapes by using a heart-shaped cookie cutter. Stack them and cut them 4 at a time. ¾ lb wonton wrappers
Assemble and cook the wonton ravioli
- Put a large pot of salted water on to boil. Line 2 baking sheets with parchment paper. Lay out half of the wonton wrappers on the sheets. Place a heaping teaspoon of the beet and goat cheese puree in the center of each wonton wrapper. Working with 3-4 at a time, wet the wrappers around the edges with a little water using a pastry brush or your finger. Lay another wonton wrapper over the top and press the edges firmly together.
- When the water comes to a boil, add the wonton ravioli all at once. Stir the pot after you add them and then let them cook for 2 minutes. Set a timer! You don’t want to overcook these. Drain the ravioli through a colander then return them to the pot. Drizzle some olive oil in the pot (like you do with regular pasta) and toss gently to coat.
- Divide the wonton ravioli between two plates and top with the brown butter, crispy sage, and walnuts.
