Beet and Goat Cheese Ravioli (made with wonton wrappers)
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Creamy goat cheese and sweet beets are tucked inside wonton wrappers, then topped with nutty brown butter, crispy sage, and toasted walnuts. This easy ravioli hack delivers all the charm of homemade pasta without the work of making dough from scratch.
This beet and goat cheese ravioli is one of my favorite recipes for a cozy date night at home. Sweet, earthy beets and tangy goat cheese make an unexpectedly perfect pairing, especially when everything is finished with brown butter, crispy sage, and toasted walnuts.
One of the things I love most about this recipe is the shortcut. Instead of making pasta dough from scratch, I use wonton wrappers to make tender ravioli with a fraction of the effort. It’s a simple trick that makes homemade ravioli feel completely doable on a weeknight.
The flavors are elegant without being fussy. The creamy goat cheese balances the sweetness of the beets, while the nutty brown butter, fragrant sage, and crunchy walnuts bring everything together. It’s the kind of meal that feels special enough for an occasion, but easy enough to make whenever the craving strikes.
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
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.
Beet and Goat Cheese Ravioli (made with wonton wrappers)
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
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Hey Kristen! LOVE this recipe, made it two years ago and need to do so again! My question is (because I forget lol) do I need to thaw the wonton wrappers before cutting/stuffing ? Can’t remember what I did last time. Thank you!
Hi Tina! Yes, it’s easiest to cut and fill the wonton wrappers after they thaw!
Easy and tasty!
I’m going to try these this Sunday!
I was just wondering if I could prep them ahead of time and pop them in the fridge for about a day? Would they be alright or compromise some of the integrity of the wonton wrappers or impact the flavour? Thanks!
They should be ok. I’ve made other things with wonton wrappers and they do well stored in the fridge.
Hi Kirsten, I am making this for my wife when she gets off work and was wondering if you had any wine pairing suggestions? She is not a fan of reds so a white suggestion would be best. Thanks
I would be tempted to pair it with the brown butter and go with a lightly oaked chardonnay. Hope you guys have a great Valentine’s Day!!
Just gorgeous Kristen! I can’t wait to give this one a go. And I whole-heartedly agree with upping the brown butter consumption, especially with a few sage leaves 🙂
Yes!! More brown butter for all! 🙂