Sweet Potato Ravioli
I’ve been making this from scratch for as long as I can remember. These are more savory than most similar recipes and I prefer the goat cheese over ricotta but that’s just me. I’ve always used wonton wrappers because my fresh making pasta game is non-existent!
The nice thing about these is that you can pre-make them and then refrigerate them for a few days. Make the sauce right before you cook the ravioli!
Recipe:
(Makes 36-42 good sized raviolis)
Bake 2 large sweet potatoes with skin removed. (I cooked mine in my small crock pot on high for 4-6 hours with some olive oil, salt & pepper. When they are done the skin peels off and they are good to go! Easy peasy!)
Stuffing:
Smash up:
The 2 sweet potatoes
3 heaping Tablespoons of goat cheese (or ricotta)
⅛ teaspoon ground sage
⅛ teaspoon nutmeg
⅛ teaspoon black pepper
½ teaspoon kosher salt
4 tablespoons freshly grated parmesan
(Make sure you reserve about ½ cup of the stuffing for the sauce!)
Sauce:
3 tablespoon butter
1 tablespoon freshly chopped garlic
1 cup heavy cream
½ cup low fat milk
¾ cup grated parmesan
½ cup of reserved stuffing mix
Assembling the raviolis:
Line 3 baking trays with parchment paper
Put the stuffing in a gallon freezer bag, cut off a corner of the bag, and pipe a dollop of filling on each wonton wrapper (approx. 1 T)
Brush the edges with egg wash, top with a second wrapper, and gently press the wrappers together. Make sure no air remains in the center.
Repeat this, like, a lot.
Should fill 3 baking trays, 12 per tray.
Wrap the trays securely with plastic wrap and refrigerate. Store in fridge for up to 3 days.
Sauce & assembly:
In a saucepan, heat up the butter, add the garlic and let it bubble and sauté for a bit while stirring, gradually add in all of the other ingredients, stirring constantly.
Boil raviolis in boiling salted water in small batches.
Raviolis are done when they float.
Spoon sauce over freshly boiled raviolis, sprinkle with parmesan.
Upgrade by topping with some toasted pine nuts.
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