A dish perfect for early autumn with lemon and basil flavors
- 3/4 cup whole-milk ricotta cheese
- 9 ounces ready-to-eat golden beets, chopped
- 1/4 cup fresh basil, thinly sliced
- 1 tablespoon lemon juice
- Rind from one lemon, grated
- 48 square wonton wrappers
- 2 eggs
- Kosher salt
- Freshly ground black pepper
- 1 large shallot
- Olive oil
Combine ricotta, one egg, half of the basil, half the lemon rind, and salt and pepper. Set aside. In a food processor, puree beets, lemon juice and remaining lemon rind. Season with salt and pepper and combine with ricotta mixture. Beat remaining egg in a small bowl and set aside. Arrange some of the wonton wrappers on a clean work surface (I used a silicon mat) and keep remaining wrappers covered to prevent from drying. Brush beaten egg on edges of wrappers to moisten. Place one tablespoon of ricotta mixture in center of each wrapper. Top with remaining wrappers and press edges to seal. Cover ravioli with a damp towel to prevent from drying. Repeat process with additional wonton wrappers. Bring a large saucepan filled with water to a boil. Add salt to water. Working in small batches, carefully add ravioli to boiling water and cook two to three minutes. Remove with a slotted spoon and transfer to a bowl. Heat olive oil in a large skillet over medium heat and add shallots. Sauté two minutes and transfer to serving dish. At this point you can serve the ravioli with the shallots, or you can carefully sauté the ravioli in the olive oil for added flavor. Be careful, as they may stick/ break, but will still taste good! When ready to serve, top ravioli with remaining basil.
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