A couple of nights ago, I held a dinner party and served this ravioli dish to my dear guests. The filling combines the earthy sweetness of beets with the tang of feta (feel free to substitute a goat cheese with some bite to it). The mix of grated roasted beets and cheese are sealed into wonton wrappers. It sounds odd, but I don’t feel like using wonton wrappers adversely affected the dish at all. In lieu of the poppy seed butter sauce in the original recipe, I infused the sauce with as much beet flavour as possible: I mixed some of the juice from the grated roasted beets into the butter and stirred in some chopped beet greens*. Off heat, I finished the dish with a garnish of chopped toasted walnuts and crumbled feta.
*The photos above were taken when I made the leftovers the following day. Sadly, I had run out of beet greens at this point but discovered that arugula is equally enjoyable and lends a peppery counterpoint to the dish.