After receiving my Hatchery tasting subscription box this week I was determined to at least try the featured recipe in the tasting guide, if not all of the others as well. The Maple Beet Ravioli with Tonewood Maple Flakes sounded intriguing and I had never cooked with a beet before so I decided it had to happen.
Everything started out fine. I wrapped my beet in aluminum foil as instructed and let it cook in the 425 degree oven for 45 minutes. During that time I prepped the rest of the ingredients. I cheated a little bit because once I saw that my packet of maple flakes was smaller than I thought, I was worried I wouldn’t have enough for garnish and for the filling. Instead, I substituted a tablespoon of pure maple syrup in the filling and used the flakes purely as a garnish. They were crunchy and light, reminding me of flaky maple candy. The rest of the products from Tonewood sound amazing, I know I would love the maple cream. My newest favorite breakfast/snack is plain greek yogurt with maple syrup, it’s so dang tasty.
Once the beet was done, it had to cool and then the skin was to be rubbed off.
Now this is when I learned the obvious: beets are really messy. I would not suggest using a kitchen towel to rub the skin off as instructed unless you hate it because it will turn pink. I would not suggest cutting the cooled beet on your pristine white cutting board because it will turn pink. Your knife will turn pink. If you’re wearing anything that isn’t black, you will turn pink as well. By the time I plated dinner up my fingers were stained and my kitchen looked like I had committed a murder. Beet murder that is. How I didn’t get anything on my white tank top and brand new polka dot pants is wayyyyy beyond me. You may be wondering why on earth I was wearing that outfit instead of a hazmat suit. Well, I didn’t think to change until I was elbow deep in beet juice and then I had to accept my stupidity and hope for the best, or else risk staining the clothes as I changed. Miracle of miracles, they’re fine.
It didn’t really help the messy situation I got myself into that I don’t have a food processor and therefore had to use my trusty Magic Bullet to blend the beet filling. Oh and the bottom of the blender wasn’t screwed tight enough so it kind of got everywhere. I’m not sure if it’s just me, or if I’m naturally attracted to messy recipes.
Once pureed, the filling was spooned onto the wonton wrappers, then brushed with water and pressed together into neat triangles. I assembled my first tester batch, then slid them gently into boiling water and cooked for a mere 2-3 minutes before snatching them out and onto a rack. It was the moment of truth. The ravioli were plated and dusted with a sprinkling of garden fresh chives and Tonewood Maple Flakes.
Such a beautiful color!
If this recipe had produced some mediocre ravioli filled with a vegetable I discovered I hated I would probably have had a meltdown. Thank the food gods, I really liked them. The beets were earthy and nicely paired with the crunchy maple flakes and soft wonton. While I was initially upset that they were so sticky and would not separate from each other I realized that I forgot the melted butter sauce. I slathered a healthy tab of soft butter over my ravioli, called it good, and savored the comforting, sweet, rich taste that only butter brings. Butter makes everything better.
As far as the recipe, once was enough for me, although I believe the ravioli would be gorgeous cut in circles. The remaining ravioli were lined up on a sheet pan and I’ve saved some leftover filling for a future experiment. With half the dishes done I gave up and slumped on the couch in exhaustion. Happy Friday to all and to all a good night.