Ricotta Beet Green Ravioli

First, saute the beet greens. Heat the olive oil in a medium-sized skillet over medium heat. Meanwhile, coarsely chop beet greens. Add chopped beet greens and minced garlic into the hot skillet. Saute until wilted, about 6-8 minutes. Remove from heat and allow to cool.

To make the filling, in a medium-sized bowl add ricotta, Parmesan, egg, nutmeg, 1/2 teaspoon salt and pepper. Stir in the cooled greens until combined.

On a large work surface, lay out a few of the wonton skins and place about 1 teaspoon of filling on each skin. (Note: Only do a few at a time. Keep the rest of the wonton skins under a damp towel until you are ready to work with them.) Brush the edges of the wonton skin with water, fold it over into a triangle and gently press the edges together until sealed. Place filled wontons on a large cookie sheet to freeze (see note below) or reserve under a damp towel to prepare immediately. Repeat with the rest of the wontons and filling.

To prepare the wontons/ravioli, bring a large pot of water up to a rapid boil. Add the remaining 1/2 teaspoon salt to water. Drop ravioli into boiling water and cook until ravioli float to the surface, about 2-4 minutes. Serve with sage brown butter sauce.

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). Melt butter over medium heat until it starts to foam, about 3-5 minutes. After the foaming subsides, add sage (about 6-8 sprigs per serving). Continuously swirl the sage in the pan and carefully watch the color of the butter. You may want to remove the pan from the heat occasionally. It will take about 2-4 minutes for your butter to become a caramel color. Remove from heat and serve with ravioli.

Note: To freeze wontons after filling them, layer wontons between plastic wrap on a large baking sheet and freeze until firm, about 8 hours. Place frozen wontons in a freezer-safe container for up to 6 months.