Maple Beet Ravioli with Tonewood Flakes - by The Hatchery


  • 1 large red beet

  • ½ cup fresh goat cheese

  • ¼ cup Mascarpone cheese

  • 1 package wonton wrappers

  • 2 Tbsp. Tonewood Maple Flakes

  • 3 Tbsp. melted butter

  • 1 Tbsp. chopped chives

  • Salt and pepper, to taste


  1. Preheat the oven to 425°F. Wrap the beet in heavy-duty aluminum foil, place on a shallow pan, and roast until easily pierced through with a knife, about 45 minutes. Let cool, then wipe off the skin with a clean kitchen towel. Cut the beet into 1-inch pieces.

  2. Place the beets, goat cheese, Mascarpone cheese, 1 ½ Tbsp. Tonewood Maple Flakes, and a pinch of salt and pepper in the food processor. Pulse until smooth.

  3. Remove the wonton wrappers from the package, and cover them with a damp paper towel. Lay three wontons down on your work surface, and place 2 tsp. of filling in the middle of each one. Brush two edges of each wonton with water, and fold over to make a triangle, making sure the edges stick together completely. Repeat with the remaining filling.

  4. Boil wontons in salted water for 2-3 minutes until tender. Gently drain, and toss with the melted butter and chopped chives. Garnish with the remaining Tonewood Maple Flakes.

Courtesy of: http://shophatchery.com/blogs/discover/13316281-maple-beet-ravioli

Dori Ross