Beet and Goat Cheese Ravioli

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Beet and Goat Cheese Ravioli
2 beets, plus the stems and greens
4 oz goat cheese
2 tbs almond flour
40 wonton wrappers (from a 12-ounce package)
1 tbs olive oil
1 clove garlic, pressed
2 tbs finely grated Parmesan cheese
Preheat oven to 400F.
Separate the beets from their stems and set the steams aside. Cut the tips off the beets and wrap individually in foil and place on baking sheet. Roast until tender when pierced with knife, about 1 hour.

Open foil carefully (steam will escape). Turn off the oven and let the beets cool.
Once cool enough to handle, peel the beets. Using the fine holes of a box grater, finely grate the beets into a medium bowl.
Add goat cheese and season to taste with salt and pepper.

Stir in the almond flour.
To make the ravioli: Set out a small bowl of water. Place 1 tsp of beet filling into the center of a wonton wrapper. Dip a brush or (use finger) into the water and brush the edges of the wonton wrapper with water and fold the dough over the filing to form a triangle or semi-circle depending on the shape of wrapper.

Push out as much air as possible and press the edges to seal. Repeat with remaining wrappers.
To make the sauce and cook the ravioli: Finely chop the beet stems and tear the beet greens into bite-size pieces. Set aside.

Bring a medium pot of water to a boil. Add a third of the ravioli to the water and boil for 2 min, stirring often.
Meanwhile, heat olive oil in a skillet over medium high heat. Add the garlic and cook for about 30 sec.

Add the cooked ravioli to the skillet and saute for another minute.
Place onto a plate and serve with Parmesan cheese. Serves 6

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