Thursday, October 30, 2008

Sweet Potato Ravioli with Garlic Maple Cream

Yay my husband is home! And tonight's dinner was sweet – literally. During my 3 day boredom of having no one to pester, I decided to start Saturday night's dinner. We're having company and they're vegetarian. So I found this wonderful recipe on that involved making sweet potato ravioli (made with wonton wrappers and not homemade pasta – i'm not that good!). I pre-made them last night and froze them but we thought we'd better test them out tonight before serving them to our guests. The verdict? They were great, and my husband made the most amazing sauce for them. He then topped it with peas and crushed and whole pumpkin seeds.

What you’ll need
Sweet potatoes 
Wonton wrappers
Brown sugar
1 egg beaten
Pumpkin seeds
Maple Syrup

What to do
Cut the sweet potatoes in half lengthwise then place them cut side down on a baking sheet with oil. Bake at 375 for 35 min. Let cool a bit then scoop out the potato into a bowl. Mix in some brown sugar and butter (2tbs of brown sugar and butter for 1.5 cups of potato). Mash it up. Spread out all the wonton wrappers and brush them with the egg. Scoop about half a tbs of the potato mixture onto the center of each wrapper and fold over and seal. Once complete, you can either freeze these or cook them in boiling water. Cook for approximately 3 minutes. 

For the sauce, mix together cream, garlic, butter and salt. Add a bit of maple syrup and cook on low until sauce thickens. Poor mixture over the ravioli and top with green pees, crushed and whole pumpkin seeds.

Total time, approximately 2 hours for the ravioli and 10 minutes for the sauce.

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