Main Dishes

Roasted Beet Ravioli

I think one of the best things about my job is that I actually get to develop and publish my own recipes. I published my first last week!

If you still have yet to try wonton wrapper ravioli, you are missing out. It’s ridiculous how easy this is. And it tastes pretty exactly like regular pasta. With the big v-day coming up, I figured it’s about time to share a pasta recipe with a filling that is roughly the color of a beating heart, possibly a little pinker, but you can deal, right? Unlike the rest of the blogosphere, I have yet to succumb to dyeing everything blood-red. But I have started buying too many chocolate bars at the grocery store, so let’s call that properly getting into the holiday spirit!

As I was developing this recipe, I tried to remember if I ever actually made a ~Valentine’s Day meal~ for a significant other, and came to the realization that I don’t think I have. I’ve made birthday dinners and hey-my-parents-are-out-of-town dinners and Friday night dinners and possibly anniversary dinners, but never have I ever (that I can recall) cooked for my Valentine on Valentine’s Day. Odd, considering how often I cook. Less odd, considering I was kitchen-less and at college for the last four years, plus I didn’t have a Valentine for a couple of those years. I’m not even sure if I’ll be cooking this February 14 either. But you should! If you have a significant other or a spouse or a Netflix-buddy or just a lot of hungry friends, this is the meal you should make, for Valentine’s Day  or any other time you feel like cooking but not necessarily like turning your kitchen into a disaster-zone.

The roasted beet filling is very easy to make, (even a few days ahead of time) as are the ravioli themselves. They also freeze well if you don’t have time to cook before dinner.

Head over to POPSUGAR Food for the recipe!