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1
First, saute the beet greens.
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2
Heat the olive oil in a medium-sized skillet over medium heat.
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3
Meanwhile, coarsely chop beet greens.
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4
Add chopped beet greens and minced garlic into the hot skillet.
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5
Saute until wilted, about 6-8 minutes.
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6
Remove from heat and allow to cool.
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7
To make the filling, in a medium-sized bowl add ricotta, Parmesan, egg, nutmeg, 1/2 teaspoon salt and pepper.
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8
Stir in the cooled greens until combined.
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9
On a large work surface, lay out a few of the wonton skins and place about 1 teaspoon of filling on each skin.
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10
(Note: Only do a few at a time.
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11
Keep the rest of the wonton skins under a damp towel until you are ready to work with them.)
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12
Brush the edges of the wonton skin with water, fold it over into a triangle and gently press the edges together until sealed.
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13
Place filled wontons on a large cookie sheet to freeze (see note below) or reserve under a damp towel to prepare immediately.
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14
Repeat with the rest of the wontons and filling.
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15
To prepare the wontons/ravioli, bring a large pot of water up to a rapid boil.
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16
Add the remaining 1/2 teaspoon salt to water.
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17
Drop ravioli into boiling water and cook until ravioli float to the surface, about 2-4 minutes.
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18
Serve with sage brown butter sauce.
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19
For the sage brown butter sauce, add butter to a light-colored skillet (this allows you to best see the color of the butter and prevent it from burning).
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20
Melt butter over medium heat until it starts to foam, about 3-5 minutes.
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21
After the foaming subsides, add sage (about 6-8 sprigs per serving).
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22
Continuously swirl the sage in the pan and carefully watch the color of the butter.
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23
You may want to remove the pan from the heat occasionally.
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24
It will take about 2-4 minutes for your butter to become a caramel color.
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25
Remove from heat and serve with ravioli.
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26
Note: To freeze wontons after filling them, layer wontons between plastic wrap on a large baking sheet and freeze until firm, about 8 hours.
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27
Place frozen wontons in a freezer-safe container for up to 6 months.
