Created by accident on Valentine's Day 2009, Chef Joe Rueter's Quivira Garden Beet & Goat Cheese Ravioli has become a mishap-turned-culinary-creation, converting even those who aren't so fond of the root vegetable into beet buffs. After realizing a fourth course hadn't actually been made in the midst of a seven course dinner, Chef Rueter, limited on time and ingredients, made do with what he had on hand. Using cooked beets and raw goat cheese, along with some herbs and butter, theGreenGrocer founder made ravioli using a Japanese mandolin. The dish was a hit and after receiving multiple “bravos” that evening, Rueter made the ravioli a signature staple which he will be making this weekend to be served at Quivira Vineyards & Winery during Passport to Dry Creek Valley. Also on the menu this year will be an Organic Duck & Cherry Terrine with Crispy Caraway Cornbread and a Quivira Garden Beet Tar-tar with Tarragon Goat Cheese. Courtesy of Chef Rueter, the recipe for his ravioli is featured below:
Quivira Garden Beet & Goat Cheese Ravioli
with Sonoma County Walnuts and Brown Butter
with Sonoma County Walnuts and Brown Butter
Prep: 15 minutes
Total: 1 hour
4-6 people servings
3 lb. large red beets
1 qt. water
8 oz. goat gheese
4 Tbsp. butter
4 oz. walnuts
a pinch of brown sugar
a pinch of black pepper
a pinch of Kosher salt
1 Tbsp. fresh tarragon, chopped
Place beets in a pot of boiling water, covered, for 1 hour or until tender. Cool and peel beets. Slice beets paper thin with a mandolin or a sharp knife. Arrange the round slices in pairs and place a bit of goat cheese in the center of every other slice. Place the empty slices on top and press the air out gently to seal the ravioli. To cook; melt butter in a large skillet and add ravioli, walnuts, sugar, pepper and salt. Cook for about 3 minutes over medium high heat on one side only. Garnish with herbs or greens and serve hot.
Quivira Vineyards & Winery,
