In honor of National Goat Cheese month, try this quick and easy recipe! Be sure to tag us in photos and let us know what you think.
*Makes 15 Ravioli
  • 4 oz herb goat cheese
  • 2 medium pre-cooked beets (or boil and peel fresh beets)
  • 1 package wonton wraps
  • 5-6 sprigs of lemon thyme - or regular thyme
  • salt and pepper
  • 1 egg
*Lemon Dressing:
  • 1 squeezed lemon
  • drizzle olive oil
  • salt and pepper
  • sprig lemon thyme
Line a sheet pan with parchment paper and a little coconut oil. This is for placing the ravioli after they're prepped.
Create an egg wash.
Finely chop your beets and pat dry with paper towel.
Using a paper towel, dip and spread the egg wash over two wraps.
Add a teaspoon of goat cheese to one and spread, then add a teaspoon of beets.
Top with another wrapper and seal the edges.
Place on the sheet pan.
Repeat for the remaining wrappers.
Once you finish the ravioli (about 15) in the freezer for 30 minutes.
After they have individually frozen, you may place them in a freezer-safe bag or continue to cook immediately.
In a deep and wide pan, boil water.
Add up to 4 ravioli at a time. Be sure to keep them separate and from sticking to the bottom of the pan. Boil for 5-8 minutes.
Using a slotted spoon, remove each ravioli and place on a paper towel to remove excess water.
Plate and top with lemon dressing and lemon thyme sprig.