Step 1

Set your oven to 420 degrees. Wrap the beet in aluminum foil and pop it in the oven. (You don’t have to wait for the oven to pre-heat.) Let the beet roast for 1 hour. Remove it from the oven, unwrap the foil, and let it cool slightly.

Step 2

When the beet is cool enough to handle, cut off the ends and peel the skin. Cut it into chunks and put it in your food processor. Add the goat cheese, parmesan, and thyme leaves and process on high until smooth, about 2-3 minutes. Season with sea salt and black pepper, to taste.

Step 3

While the beet is roasting, prepare the rest of the meal. Place 1 tablespoon of the butter in a small frying pan over medium-high heat. Let it boil for 2 minutes, then add the sage. The sage will be crisp, and the butter will be brown after about another 2 minutes. Keep your eye on it as you don’t want the butter to burn.

Step 4

Add the remaining tablespoon to another small frying pan over medium-high heat. Add the walnuts and let the toast for 4-5 minutes, or until they are fragrant and just start to brown.

Step 5

If you’d like, cut the wonton wrappers into heart shapes by using a heart-shaped cookie cutter. Stack them and cut them 4 at a time.

Step 6

Put a large pot of salted water on to boil.

Step 7

Line 2 baking sheets with parchment paper. Lay out half of the wonton wrappers on the sheets. Place a heaping teaspoon of the beet and goat cheese puree in the center of each wonton wrapper. Working with 3-4 at a time, wet the wrappers around the edges with a little water. You can use a pastry brush or your finger. Lay another wonton wrapper over the top and press the edges firmly together.

Step 8

When the water comes to a boil, add the wonton ravioli all at once. Stir the pot after you add them then let them cook for 2 minutes. Set a timer! You don’t want to overcook these. Drain the ravioli through a colander then return them to the pot. Drizzle some olive oil in the pot (like you do with regular pasta) and add a spoonful of the brown butter. Toss gently to coat.

Step 9

Divide the wonton ravioli between two bowls and top with the remaining brown butter, crispy sage, and the walnuts.