Prep 20 mins
Cook 12 mins
I first tasted these delightful treats at a local market cooking demonstration. Great as a side dish with savory meats, but also good as an appetizer or snack. Perfect for the holidays! Note: You need 1/2 cup of a sweet sauce to serve with the ravioli as a dipping sauce - I use Wild Thymes Cranberry Fig sauce which my stores carry during the holidays. Ask for specialty holiday sauces at your grocer's or order it online. There are a couple of cranberry fig relish/chutneys here that you could make yourself, just make sure they provide a sweet compliment to the ravioli.
- 2 (15 ounce) cans sweet potatoes, drained (often called yams when canned)
- 1⁄2 cup shredded parmesan cheese
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 24 wonton wrappers
- 1 egg white, lightly beaten
- 1⁄2 cup canola oil, more if needed
- 1⁄2 cup fruit preserves (or specialty sauce as described above)
- In a large bowl, mash sweet potatoes with cheese, salt, cinnamon and nutmeg with a fork or potato masher until well blended. You don't have to get them perfectly smooth.
- Place 8 wonton wrappers on a work surface. Add 1 tablespoon filling in the center of each wrapper. Brush edges of wrapper lightly with egg white. Bring one corner of wrapper to the opposite corner to enclose the filling and make a triangle. Press down gently to flatten sweet potato mixture slightly and press edges firmly together to seal in filling. Repeat with remaining wontons and filling.
- Heat 1/2 cup oil in a 12-inch skillet to medium heat. Add 8 ravioli to oil and cook 1 minute on each side or until golden. Remove ravioli with tongs to drain on paper towels. Repeat with remaining ravioli, adding up to 1/4 cup more oil if necessary.
- In a small microwave-safe serving bowl, heat 1/2 cup of preserves or cranberry fig sauce in the microwave on high 20-30 seconds or until warm -OR- heat the sauce on the stove top over low heat about 5 minutes or until warm. Serve ravioli with warm sauce for dipping.