People usually associate beets with salads — but not me. Because of their healthy reputation and sweet buttery flavor, and I always try to think of the most indulgent ways to enjoy them. This ravioli recipe is my most recent creation, and I like to serve it with a light Alfredo sauce and crumbled chicken sausage.
In a medium-sized bowl, combine the grated beets, sweet potato filling, and the cheeses. Stir to combine, mashing the baked potato with a fork until smooth. Season with salt and pepper, to taste.
On a large cutting board or work space, lay out the wonton wrappers and place about 1 tablespoon of the filling close to a corner of each wrapper. Wet the edges of the wrapper with some water and fold over to make a triangle. While filling the wonton wrappers, bring a large pot of salted water to a boil over high heat.
Boil the ravioli until cooked through and floating at the top, about 3 minutes. Serve with a light cream sauce or toasted butter sauce.