Roasted Sweet Potato Roasted sweet potato is flavourful enough to go solo, and it’s a great source of beta-carotene. If you want to boost omega-3s, add a drizzle of flax oil. You could also add soft goat cheese or ricotta, grated sharp cheddar or Gouda.
1 large dark-fleshed sweet potato 1 tbsp (15 mL) flax oil (optional) 1–2 tbsp(15–30 mL) maple syrup or orange juice concentrate, thawed (optional) salt and pepper
Poke the sweet potato a few times with a fork and roast directly on the oven rack at 400°F for about an hour, or until tender. (Bigger, wider ones will take longer to cook than the smaller, thinner varieties.) Set aside until cool enough to handle.
When cool, peel off the skin with your fingers and mash the sweet potato in a bowl, adding flax oil, maple syrup or orange juice, and salt and pepper to taste.
Take one or two wonton wrappers
out at a time, keeping the rest in the package or covered with a tea
towel so that they don’t dry out. Lay them on a clean, dry surface and
place a spoonful of filling onto the middle of each wrapper.
Dip your finger into the water and
use it to moisten two adjoining edges. Fold the wonton over to form a
triangle, pressing out any air bubbles (so that they don’t turn into
floatation devices in the pot of boiling water), and press to seal.
Repeat with the remaining wontons
and filling. If you want to turn your ravioli into tortellini, moisten
the two corners at the base of the triangle, bring them together and
pinch them to seal.
EAT RIGHT AWAY: Bring a large pot of salted
water to a boil. Gently drop in as many as you want to cook, making
sure not to crowd the pot, and boil for five to six minutes, until they
float to the surface. Remove them from the water with a slotted spoon
and drain them well. Top with any sauce you like.
OR FREEZE FOR LATER: Arrange uncooked ravioli in
a single layer on a baking sheet or tuck them into ice cube trays, then
freeze. Then transfer them to freezer bags to store for up to six
months. Boil from frozen.
