Prep 20 mins
Cook 5 mins
This is from 1001 Low Fat Vegetarian Recipes. Pumpkin or winter squash could be used in place of the sweet potatoes. Serve with a curry or sage sauce.
- 236.59 ml sweet potato, cooked and mashed
- 2 garlic cloves, minced
- 2.46 ml ground ginger
- salt and pepper
- 32 wonton wrappers
- Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
- Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
- Top with a second wonton wrapper and press edges together to seal.
- Repeat with remaining wonton wrappers and potato mixture.
- Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
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!
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!
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.