Baked Sweet Potato Spinach Ravioli

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced or pressed
• 1 large sweet potato, peeled and cut into 1/4-inch cubes
• 1/2 cup vegetable broth or chicken broth
• 1 bag (9-ounce) pre-washed spinach
• 1/2 teaspoon cumin
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 1 package Nasoya square wraps (48 wrappers)
• Parmesan cheese

Sage Brown Butter Sauce (Optional)

• 2 thick cut slices of pancetta - diced
• 1 tablespoon olive oil
• 1 stick unsalted butter - cut into large pieces
• Approximately 10 sage leaves - finely diced
• Fresh black pepper

Preparation

1. Place oil in large skillet over medium high heat. Add onion and garlic and cook, stirring, for 5 minutes. Add sweet potato and cook, stirring, for 3 minutes. Add broth, bring to a boil, cover, reduce heat to low, and cook, stirring occasionally, for 8 minutes. Add spinach, cover, and cook, stirring occasionally, for 5 minutes or until it is bright green and tender. Add cumin, ginger, salt and pepper to taste. Stir well and set aside.
2. Preheat oven to 375°F. Mist a baking sheet with non-stick cooking oil spray and set aside. Fill a small bowl with water. Place 1 teaspoon sweet potato mixture onto one wrap. Dip a finger into water and "paint" a line of water along each side of wrap. Place second wrap on top, then crimp edges together tightly with fingers or tines of a fork. Place filled ravioli onto prepared baking sheet and repeat with remaining wraps.
3. Mist tops of the ravioli squares with non-stick cooking oil spray, and sprinkle them generously with Parmesan. Bake for 8 minutes or until golden brown. Let cool for 5 minutes on a wire rack and serve.
4. Sage Brown Butter Sauce - Place pancetta and sage in hot saucepan with olive oil and sauté until slightly brown and starting to crisp. Add butter. Remove from heat when butter starts to brown; add pepper to taste.

Serves

Yield: 24 Ravioli

Source

Vitasoy

© 2015 All rights reserved.