Roasted Beetroot and Goats Cheese Ravioli with a Walnut and Brown Butter Sauce

About five weeks ago I took my grandmother out for lunch, we went to a lovely little place in Riddells Creek called Seasons Bistro Bar and Deli. I really like it as they have some great food, traditional things like pies, that suit my Nanna and more modern things like the Beetroot & Goats Cheese Ravioli with Walnut Butter that I had.

This was my lunch.

I loved it, so thought I would try and make it at home.

Ingredients

2 fresh beetroot
100g goats cheese
wonton wrappers
butter
walnuts

I wrapped the beetroot in foil, placing a teaspoon of water in with it.  Roasted it for about 40-45 minutes on 180°. Tested it will a skewer to see that it was done and peeled it while wearing disposable gloves so my hands didn't turn pink. I then finely grated the beetroot into a bowl and mixed in the goats cheese. Then it was just a matter of spooning the beetroot and goats cheese mixture onto the prepared wonton wrappers and sealing them with a little water. 

I probably should have roasted my walnuts in the oven, but I didn't. I heated the frypan and did them on the stove top before the butter. Once they were done, I put them aside and started on the butter. As it had been a while since I had made something with a brown butter sauce I thought I had better check the net and make sure it's done right. I used this for the brown butter sauce. 

I wasn't really sure how long I should cook the ravioli for and I was terrified that it would all fall apart, but after about 5 minutes in boiling water, I was able to serve it still intact. Removing from the water with a slotted spoon helped. Then I just added the walnuts and sauce. 

I told Philip when I gave it to him that this dish was experimental and that if it wasn't any good I would make him something else, but he was very pleased, thought it was very nice and worthy of a place in a restaurant.  That was nice of him to say.