Roasted Sweet Potato Ravioli
April 22, 2010
April 22, 2010
FILLINGS:
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
ASSEMBLE THE RAVIOLI
1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce
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.
Published May 2010