Ok - Before I start I must brag a little bit about the wonderful home grown veges that have managed to survive 2 months of torrential rain to produce such bountiful fruit:
Well - its only been cucumbers, but what cucumbers they have been!!
And now to the real part of the post - This delicious Roast Sweet Potato Ravioli! Very similar to the pumpkin and babaganoush ravioli I made a few years ago. Very time consuming but well worth the effort!
I made 39 of them in about an hour and a half and felt very accomplished :) This is enough to serve between 6 - 8 people as they are quite large!
500gm sweet potato, peeled and chopped into big chunks
250gm low fat ricotta
2 cloves crushed garlic
a grind of salt and pepper
1tbs chopped fresh basil
2 packets of wonton skins (80 skins)
Heat oven to 200 celcius, place sweet potato on a baking tray and lightly spray with cooking oil.
Bake for about 40 minutes or until soft and slightly caramelised.
In a large mixing bowl, put the ricotta, garlic, basil and salt/pepper. Add baked sweet potato and combine well.
Unwrap the wonton skins and cover in a damp tea towel to keep moist. Have a small bowl of water handy.
Take one wonton skin, place in 2 tsp of filling, wet the edges with water and place a second wonton skin on top. Press down to remove the air and seal the edges, then wet the centre of the ravioli and fold the corners into the centre. Place on a baking tray lined with baking paper, cover with a dry tea towel and repeat till all the filling is used up.
When ready to serve, cook in batches of between 5-7 in a large pot on rolling boil for about 2-3 minutes. Serve immediately.
Unused ravioli can be layered between baking paper, well wrapped with glad wrap and frozen for about 2 weeks. Just drop them into boiling water for about 8 minutes to serve.
I served the ravioli with a delicious creamy sage sauce!
3 cloves crushed garlic
1 tbs olive oil
1 tin evaporated milk
2 shallots, chopped chunky
1tbs freshly chopped sage
1/3 cup white wine
salt and pepper to taste
Freshly grated grana padano
Torn basil to garnish
In a saucepan, saute garlic in olive oil. Add evaporated milk and bring to the boil. Turn down to simmer, add sage and white wine, stir frequently to prevent sticking.
Add salt and pepper to taste. When sauce has thickened, add shallots. Stir well and allow to thicken again.
Take off heat, serve immediately over freshly cooked ravioli with freshly grated grana padano and torn basil leaves.
