Wednesday, October 28, 2009

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.
Sweet Potato Ravioli with Spinach in Cream Sauce
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).
Sweet Potato Ravioli with Spinach in Cream Sauce
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.)
Sweet Potato Ravioli
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.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


George Gaston said...

kat... a perfect dish in every sense of the word ~ the color, the texture and the ingredients. Your creativity and style is incredible!

Elle said...

I'm all for taking those shortcuts when you need to. It doesn't seem like it ruined the outcome of the dish--in fact, they look perfect! Nice flavors going on, too.

Valerie Harrison (bellini) said...

I love how the wrappers would turn this into a weekday meal when the prep time is reduced. This dish is perfect for these cooler nights where we just want to wrap oursleves in a cosy blanket.

Maria said...

This is going on my fall list!

Tangled Noodle said...

That looks sooooo delicious! And I don't think it's a cheat at all to use potsticker wrappers - it's a perfect solution. I bought an enormous batch from United Noodle, divvied them up and froze them. I think it's time to do a little thawing and ravioli-making . . .

grace said...

potsticker ravioli = brilliant. great choice for filling, awesome sauce, nice use of greenery. this one's a winner!

vanillasugarblog said...

hey nothing wrong with using potstickers. they work fabulous I think. I'm glad to learn that the spinach cream sauce pairs well with the sweet potato. Nice.

Fresh Local and Best said...

This ravioli looks so yummy and comforting! It was such a great idea to use pot sticker wrappers!

Kristin said...

I've been wanting to make potsticker wrapper ravioli as well... and although I am not a huge sweet potato fan, this does look delicious with the spinach cream sauce!!

Deborah said...

I've made ravioli this way before - so much easier than from scratch! THat filling sounds delicious.

Daniel Eizans said...

That Spinach Cream sauce sounds delicious. I'll definitely be giving that a go sometime soon. It'll be a nice alternative to some of the oil sauces we've been doing at home lately.

Greta said...

Wow! Can't wait to try this! I just love the photography on your site! Everything looks so vibrant and appealing!

Alicia Foodycat said...

So clever! I must get some wonton wrappers. I can imagine the sauce with a bit of blue cheese in it too.

Anonymous said...

Thank you for the inspiration. I made sweet potatoe ravioli with blue cheese cream sauce. Sweet and salty. Yum

Peter M said...

Great shortcut and glad it worked out. I won't tell anyone...just send me some!

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t = teaspoon
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