Beet Ravioli With Oregano

• 1 1/4 lbs medium beets, trimmed
• 2 large cloves garlic, unpeeled
• 2 tsp fresh chopped oregano, plus extra sprigs, for garnish
• 7 tbsp unsalted butter, at room temperature
• 48 None round wonton wrappers
• 1 None large egg, lightly beaten

1. Preheat oven to 350u0b0F. Place beets, garlic and oregano on a large piece of foil. Enclose to seal. Place on a baking tray and bake for 50 mins, until beets are tender. Unwrap and set aside just until cool enough to handle.
2. Rub skin from beets and peel garlic. Transfer beets, garlic and oregano to a food processor with 2 tbsp butter and process until smooth. Season to taste.
3. Lay half the wrappers on a floured work surface. Place 2 tsp beet mixture in center of each wrapper. Brush edges with egg. Cover each with another wrapper, to enclose filling. Press edges to seal, ensuring air is expelled.
4. Cook ravioli, a few at a time, in a large saucepan of simmering salted water for 3 mins, or until they rise to the surface.
5. Melt remaining butter in a small pan on low heat for 2 mins, or until butter is a nut-brown color. Transfer ravioli to warm bowls, drizzle with brown butter and sprinkle with oregano. Serve immediately.

beets, garlic, oregano, unsalted butter, wonton wrappers, egg

Taken from recipes-plus.com/api/v2.0/recipes/29414 (may not work)