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    You are in: Home / Recipes / Sweet Potato Ravioli Recipe
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    Sweet Potato Ravioli

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 13, 2008

      Unfortunately, this didn't quite work for me...the sweet potato was just a bit too starchy and the garlic was too bitey. Maybe if I cooked the garlic before putting it in, that would solve that problem. But the concept of wonton-wrapper ravioli is a winner, overall... will have to have another go!

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    • on January 11, 2008

      Everyone liked this recipe a lot! I used beaten egg whites to hold the edges of the wonton wrapper together - from past experience I found this works better than just water, and I also used a fork to press the edges together. Additionally, I added some butter to the boiling water because I found that otherwise the ravioli stuck to the pot and ripped open. I served this with butter melted together with fresh thyme. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2008

      Loved it! And I was pleasantly surprised at just how easy they were to make. We made a homemade alfredo sauce to go with them and they were very, very filling. We'll be making homemade ravioli more often.

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    Nutritional Facts for Sweet Potato Ravioli

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 217.8
     
    Calories from Fat 9
    13%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 5.7 mg
    1%
    Sodium 384.6 mg
    16%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.4 g
    5%
    Protein 6.9 g
    13%

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