Sweet Potato Ravioli and Spinach in Cream Sauce

I had originally planned to take another stab at sweet potato gnocchi with the sweet potatoes from our latest CSA box but, as I was writing this week's menu the idea of ravioli stuffed with sweet potato was a little more appealing.

I totally did the cheaters method of making ravioli & used pot sticker wrappers. Thing was, I had a lot of things I wanted to get done that day & making pasta from scratch was really going to cut into my time. The pot sticker wrappers really worked perfectly & we had gorgeous ravioli wrapped in thin pasta in a snap.

The final dish was so tasty. The sweetness of the potatoes stood nicely out in the mild cream sauce. The spinach adds a bit of color & some extra vitamins (next time I'd actually add more spinach).

This is a dish you can really assemble in parts. The sweet potato filling can be made ahead of time & kept refrigerated. The finished ravioli can be frozen to use another time (we have half of our batch in the freezer). Once the ravioli are assemble, cooking time is just 5 minutes for both the ravioli & sauce so if you plan ahead you can have a homemade dinner really quicky.

Sweet Potato Ravioli and Spinach in Cream Sauce

Sweet Potato Ravioli

1 large orange sweet potato, peeled & cut into large chunks
1 T brown sugar
1/8 t ground nutmeg
salt & pepper
1 package pot sticker wrappers (you could use wonton wrappers instead & do a triangle shape)

Put the sweet potato into a pot of water & bring to a boil. Boil for 20 - 25 minutes until soft. Drain & return to pot. Mash the sweet potatoes until relatively smooth, don't worry if there are a few lumps. Mix in the brown sugar and nutmeg. Season to taste with salt & pepper. (I ended up with between 1 & 1 1/2 cups of mashed sweet potato)

Place 1 teaspoon of the sweet potato mixture in the center of a pot sticker wrapper. Brush a little water around the edge of the wrapper. (We just used our finger to do this.) Fold in half over the filling, pressing the edges together to seal. Try to get as much air out as possible while sealing. Place on a piece of wax paper or silicone pad to keep from sticking. Continue until all the filling is used. (Freeze whatever ravioli you don't plan on using right away. We froze them individually on a baking sheet before placing them in a freezer bag.)

Bring a large pot of water to a boil. Add 6 - 8 ravioli per person. Boil for 5 minutes. Spoon out with a slotted spoon to shallow bowls.

Makes about 32 ravioli

Cream Sauce with Spinach

2 T unsalted butter
1/2 c heavy cream
1 clove garlic, minced
1/2 c grated Parmesan
handful spinach, roughly torn

Meanwhile, melt the butter over medium heat in a skillet or saucepan. Add the garlic & sauté for about 2 minutes. Stir in the cream and Parmesan. Add the spinach & cook until wilted. Serve over ravioli.

Makes enough sauce for 2 servings.

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