This is another recipe from my new vegetarian cookbook. I have never made my own ravioli before...so it was quite an adventure...to say the least. The photos don't really show it, but things got REALLY messy when some of the ravioli decided to burst during their few minutes in the boiling water. It was all kinds of fun...let me tell you.
But my girls really enjoyed making them with me and they really did have a yummy flavor. But I would prefer them along with something else...because I think I would enjoy them in a smaller portion.
Here's what you need:
For the mixture:
1 lb. orange sweet potato, cut into large pieces
1/4 cup olive oil
5 oz. ricotta cheese
1 T chopped fresh basil
1 clove garlic, crushed
2 T grated Parmesan
2- 8 oz. package won ton wrappers
For the sauce:
2 T butter
1/4 cup finely chopped onion
2 cloves garlic, crushed
1 cup cream (I used fat-free half and half)
Roast your sweet potato drizzled with olive oil for 30 minutes in a 375*-400* oven. ( I pretty much burned mine...which is why there are little black specks in my mashed picture below! ; )
Transfer to a bowl and mash with the ricotta, garlic, basil, and Parmesan until smooth.
Place 2 teaspoons of the mixture in the center of the wonton and brush edges with water. Top with another wrapper.
So this is how the book said to do it:
But this is how we ended up doing them and I preferred them this way. Less wrapper to the mixture.
Just keep on repeating until you run out of wrappers or mixture! ; )
To make the sauce: Melt the butter in a frying pan. Add the onion and garlic and cook over medium one minute. Add the cream and bring to a boil. Reduce heat and simmer 4-5 minutes until thickened. Since I used Fat Free Half and Half...it didn't really thicken, so I sprinkled on a little flour and called it good. I had a horrible time getting a picture...but the onion/garlic sauce was a nice balance to the sweeter potato/cheese mixture inside.