Beetroot and ricotta wonton ravioli

Simple ravioli-style parcels with beetroot and ricotta.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm 120 g of wrappers makes eight parcels
Confirm the poaching time
Photograph the finished plate

Time: About 45 min; estimated
Serves: 2; see below
Energy: 410 kcal; per serving
Protein: 17 g; per serving

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Ingredients for 2 servings

2 servings

Check off ingredients as you go.

100 g cooked beetroot, boiled, not pickled, cooked, finely chopped and patted dry
150 g ricotta, whole milk, well drained
20 g vegetarian hard cheese, finely grated
120 g wonton wrappers, about 16 wrappers
150 g green beans, trimmed
10 ml olive oil
½ tsp dried sage

Contains eggs, gluten, milk. Check the labels on packaged ingredients:

cooked beetroot. Beetroot in vinegar is a different product; this figure is for plain cooked beetroot.
wonton wrappers. Most wonton wrappers contain egg, so they are not vegan; check the packet.

Cooking steps

Mix the beetroot with the ricotta and hard cheese. If it looks wet, press it in a sieve; a wet filling tears the wrappers.
Lay out the wonton wrappers. Put a rounded teaspoon of filling in the middle of half of them, brush the edges with water and press a second wrapper on top of each, pushing the air out as you seal.
Bring a wide pan of water to a bare simmer and steam the green beans over it for 4 to 5 minutes.
Poach the parcels in batches for 3 to 4 minutes, until the wrappers are translucent and tender. Lift them out with a slotted spoon.
Warm the oil with the sage in a small pan for a minute, then spoon it over the parcels and serve with the beans.

The useful detail

Check wrapper ingredients before assigning vegetarian or vegan labels. Most wonton wrappers contain egg, so these parcels are vegetarian rather than vegan.

Make it work for you

One serving is Eight parcels with green beans. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Cottage cheese instead of ricotta
Looser and more savoury; drain it very well.
Per serving: about 40 kcal less, about 3 g more protein, about 4 g less fat.
Parmesan instead of a vegetarian hard cheese
The same, but not vegetarian.
Per serving: about the same energy, about the same protein, about the same fat.
Steamed broccoli instead of green beans
Softer, and it catches more of the sage oil.
Per serving: about the same energy, about 1 g more protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A filled-pasta dinner made with wrappers rather than a made dough. The filling is mostly cheese, which is where the protein is.

Nutrition per serving
Energy	410 kcal
Protein	17 g
Fat	16 g
of which saturates	7 g
Carbohydrate	51 g
of which sugars	not calculated
Fibre	4 g
Sodium	590 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
cooked beetroot	100 g	FDC 169146Beets, cooked, boiled, drained	44 kcal	1.7 g
ricotta	150 g	FDC 170851Cheese, ricotta, whole milk	225 kcal	11.3 g
vegetarian hard cheese	20 g	FDC 170848Cheese, parmesan, hardCalculated with FoodData Central's hard Parmesan record. Vegetarian Italian-style hard cheeses are made the same way but with microbial rennet, and are close in composition.	78 kcal	7.2 g
wonton wrappers	120 g	FDC 172802Wonton wrappers (includes egg roll wrappers)	349 kcal	11.8 g
green beans	150 g	FDC 169961Beans, snap, green, raw	47 kcal	2.7 g
olive oil	9 g	FDC 171413Oil, olive, salad or cooking	80 kcal	0.0 g
dried sage	0.5 g	FDC 170935Spices, sage, ground	1 kcal	0.0 g
Whole recipe		Divided by 2	825 kcal	34.7 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Uncooked parcels keep for a day, covered, on a floured tray.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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