Sweet Potato Ravioli

Ravioli! Maren actually gave me this recipe to share about 2 weeks ago, however I told her that seeing as she has a superb camera and some fine camera skills, I refuse to post her recipe without a picture. So now that she finally emailed me a picture about 2 weeks later (what is she, a Jensen???), I'm now posting this yummy sounding recipe. Good job Maren.

 

Sweet Potato Ravioli

·         1 medium size orange sweet potato or yam, cut into large pieces

·         3 tbls. olive oil

·         5 ½ oz. ricotta cheese

·         1 tbls. chopped basil

·         1 garlic clove, crushed

·         2 tbls. grated parmesan cheese

·         2x250 g (9 oz.) packets egg won ton wrappers

·         2 ¼ oz. butter (oil or Smart Balance work great)

·         4 spring onions (scallions), sliced on the diagonal

·         2 garlic cloves, extra, crushed

·         300 ml (10 ½ fl. oz.) pouring (whipping) cream

·         Baby basil leaves, to serve

Preheat the oven to 425 degrees.  Place the sweet potato on a baking tray and drizzle with olive oil.  Bake for 40 minutes, or until golden and tender.

Transfer the sweet potato to a bowl with the ricotta, basil, garlic and parmesan and mash until smooth.

Cover the won ton wrappers with a damp dish towel.  Place 2 level teaspoons of the sweet potato mixture into the center of one wrapper and brush the edges with a little water.  Top with another wrapper.  Place onto a baking tray lined with baking paper and cover with a dish towel.  Repeat with the remaining ingredients to make 60 ravioli, placing a sheet of baking paper between each layer.

Melt the butter in a frying pan.  Add the spring onion and garlic and cook over medium heat for 1 minute.  Add the cream, bring to a boil, then reduce the heat and simmer for 4-5 minutes, or until the cream has reduced and thickened.  Keep warm

Bring a large saucepan of water to a boil.  Cook the ravioli in batches for 2-4 minutes, or until just tender.  Drain well.  Ladle the hot sauce over the top of the ravioli, garnish with the basil leaves and serve immediately.