Inspired by the delicious sweet potato ravioli appetizer I had at my nephew's wedding at Bernards Inn last month, I decided to make them, but as a main course. I was stumped about what to serve them with as a complete meal and decided to make them with spinach and ricotta ravioli atop arugula. I thought the same sauce the restaurant used for the sweet potatoes would work with spinach/cheese and I was right...the dish was delicious! The topping is brown butter, sage, pumpkin seeds and black truffle salt. I decided to shape the sweet potato ravioli like wontons to make the dish look more interesting. Two servings was 12 wonton and 8 raviolis.
1 12 ounce package of Nasoya wanton skins (found in grocery store in produce section)
Sweet Potato Ravioli
¾ pound sweet potatoes
1 tablespoons brown sugar
2 tablespoons butter, room temperature
Bake potato and remove skins. Add sugar and butter; mash well.
Spinach Cheese Ravioli
4 ounces cooked spinach
1 cup ricotta
1 clove garlic, minced
1 ounce parmesan
12 or more sage leaves, roughly chopped
3 T butter
1/4 cup raw pumpkin (pepitas) seeds
Truffles or truffle salt (optional)
Lightly brush 1 wrapper with water, put 1 T filling on skin and top with another, pressing edges together to seal. To shape like wontons, place about 1 teaspoon of mixture in 1 wonton, fold to make a triangle and bring long sides together. Can cover with plastic and refrigerate if desired.
Saute pumpkin seeds in butter. Add sage and truffle salt.
Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Ravioli/wantons will float when done. Drain well. Put arugula on dinner plate and add ravioli; drizzle topping over. Add parmesan.
I had leftovers of both mixtures and baked the sweet potato ravioli the next day. Lightly spray ravioli (I made ravioli) with olive oil and bake at 350 for 10 minutes. They get a bit crisp and are quite tasty. I added more spinach and ricotta to other mix and added it to 1/2 pound of pasta. Next time, would add some chicken, too.