My mom’s neighbors left her a bunch of cheese from their refrigerators before they high-tailed it north for the summer. (They are clearly very smart people.) Then, my brother left some asparagus in the fridge. I had been thinking about making a salad topped with beet ravioli – I just decided to use the leftover cheese to make two different versions of the ravioli. In this one I just filled it out with the Gorgonzola and then made the salad an asparagus & spinach salad. (The next ravioli will be goat cheese, chive and beet. You can make it for me if you want.)
Gorgonzola & Roasted Beet Ravioli
Got your crazy ass lookin’ ravioli right here!
2 medium beets
1 medium yellow onion, coarsely chopped
3oz cream cheese
1 T balsamic vinegar
1/2 c walnuts, coarsely chopped
won ton skins
egg, lightly beaten
Preheat oven to 450°f – 500°f. Peel and cut beets into 1/4″ slices. Toss them lightly with olive oil and sprinkle with salt and pepper. Roast, tossing them occasionally until tender. (If the oven begins to blow oatmeal raisin cookie smell at you, don’t worry, it’s just the cookies your brother made a week ago. Heaven only knows why it decided to hang onto it for a week. But it’s super weird to be roasting beets and smelling cookies.)
Shouldn’t all fillings be bright pink? (Ooh, perhaps this would make the perfect dish for a Samanda eviction.)
At the same time cook onions in a bit of olive oil over medium-low heat until well on their way to being carmelized.
In a food processor, process cream cheese, Gorgonzola, balsamic vinegar, cream and salt together. Transfer to a bowl.
Once the beets and onions are done. Transfer them from their cooking vessels to something else and let them cool down a bit. Let the oven cool down to 375°f and use it to lightly toast the walnuts. (This does not take very long so keep checking and shaking pan.) Once cooled cut beets into to smallish coarse pieces and mix into the cheese mixture add in walnuts and onions. Taste to check the flavors and adjust if necessary.
Put a large pot of salted water on high heat to bring to a boil.
Lay some won ton skins out on a cookie sheet. Brush outsides of skins with egg and spoon filling into center. You want to keep the filling pretty low and flat while making these because touching it makes pink come out the sides. Top with a second skin and press it together with the bottom skin, manipulating it to match the bottom. Make sure they’re well sealed to not sacrifice any filling to the boiling water gods.
When they’re all done, slide them carefully into the water and boil for 4 – 5 minutes or until they’re floating and the skins are tender. Drizzle a little olive oil over the top, sprinkle with some Parmesan and enjoy!
Tasty little culinary bruises wrapped up and saved for lunch at a later date.