Vegan Beet Raviolis with a Vegan Brown Butter Sage Sauce

I think I have been wanting to try this recipe of mine for about a year now.  And man, do I wish I would have made this a lot sooner.  Similar to my Sweet Pea Ravioli recipe, the raviolis are made with wonton wrappers that I cut out into circles.  I feel like using the wrappers make the raviolis so much lighter and you are really able to taste every element of the filling.

 Speaking of the filling...the mixture of the creamy homemade tofu ricotta and the pulsed earthy yet sweet beets with sauteed garlic and scallions is simply killer!  Beets are one of those root vegetables that are incredibly versatile.  You can really go any route with them....sweet, savory, sour....you name it. 

Granted this is a pretty hands one and technical recipe, but it sure pays off!  Make sure you have a good amount of time to execute the raviolis.  Remember it usually takes about an hour to bake the beet.  Although, you could always do this ahead of time! 

Luckily my herb garden is still thriving despite the cooler weather we have been having.  The parsely, mint and sage is out of control!  I feel like there are not too many recipes where you can use sage, but I knew a brown butter sage sauce would be an awesome pair with the ravioli.  I added a little bit of fresh lemon juice in the sauce, which really brightened the dish up!

Vegan Beet Raviolis with a Vegan Brown Butter Sage Sauce

Ingredients/Directions for the beet raviolis:

1 large beet

2 garlic cloves minced

2 scallions chopped

vegan ricotta  

1-2 tbsp evoo

1 package of wontons (preferably the circular ones so that you do not have to cut them)

Preheat oven 400.  Lightly oil the beet, cover in aluminum foil and bake the beet for about 1 hour or until a knife goes smoothly through.  Let the beet cool in order to handle.  Put on plastic chef gloves, or just cover your hands with a plastic baggy and gently rub off the skin (this will keep your hands clear of the red dye!)

With your food processor, pulse the beets until completely shredded, but not pureed.  Add in vegan ricotta and continue to pulse until completely combine.  Season to taste and set aside.

Now set up your ravioli making station.  You will want to have a little bowl of water to "glue" the wontons together, and have a bunch of wrappers lined up for easy making.  Take about 1/2-2/3 tbsp of the filling and place in the center of one wonton.  Wet your fingers in the water and brush the outter layer of the wonton.  Do the same on the other wonton that you will be using to close the ravioli.  Now gently place the second wonton on the first and press down to close.  Pick up and make sure the ravioli is sealed on all sides.  Repeat until raviolis are gone or filling is gone.  

To boil, boil water and cook the raviolis for just 3-4 minutes.

Ingredients/Directions for the vegan brown butter sage sauce:

3-4 tbsp vegan butter

8 sage leaves

1/2 lemon juiced 

s+p

In a saute pan, heat vegan butter over medium heat and continue cooking until golden brown, about 2-3 minutes.  Add in sage leaves and lemon juice and cook for an additional minute.  Season with salt and pepper.  Serve over those delicious beet raviolis!