Sunday, February 12, 2012

sweet potato ravioli

No, they aren't technically bread, but pasta is a carb and made with flour, therefore, able to be posted on my blog. Now, I realize there is a technical error with my reasoning and in the interest of full disclosure, the pasta is not homemade. I'll just need you to trust me when I say you WANT to know about these little lovely raviolis. You do. I promise.

I discovered this treasure of a recipe at a friend's house a few weeks back. He went all out with homemade pasta noodles. I have no pasta maker (yet) and so had to use store bought wraps. They worked fine.

The recipe is available on Epicurious.

2 1-pound red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, room temperature

My additions:
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Allspice
(Could just as easily substitute Pumpkin Pie Seasoning)
Sweet Potato Ravioli

Cut the sweet potatoes in half, lengthwise. Place cut side down on cookie sheet that has been lightly oiled. I heated the oven to 350 and cooked for about an hour. This is different then the recipe. Either way works fine. Allow to cool once cooked.

Sweet Potato Ravioli

Sweet Potato Ravioli

Once they are cooled enough to touch, scoop the inside into a bowl.

Sweet Potato Ravioli

Sad, leftover skins.
Sweet Potato Ravioli

Now, if you are super fancy, you can make your own ravioli. I'm not that fancy. I bought the Nasoya All Natural Round Wraps.


Scoop the filling on to the center of the wrap. I had a small bowl of water that I dipped my finger in and wiped around the edge before folding them over and pressing together. Sorry, no picture of that.
Sweet Potato Ravioli

I was able to make about 54 raviolis and there are 60 in the pack. I didn't measure out the stuffing, but perhaps could have stretched it if I had measured.

Sweet Potato Ravioli

Tomorrow, I'll drop them in boiling salted water for about 3 minutes then make the sauce. Look out for part 2 of this post....tomorrow.