Last week the Brookline Patch asked me to contribute a recipe that utitlizes Thanksgiving leftovers, and I came up with these mashed sweet potato ravioli. The truth is however, that these starchy little pillows of pan-fried goodness, are too tasty to be made solely as an afterthought. And although the recipe is already posted at The Patch, here I am including some photos for those of you who like a visual with your recipes (who doesn’t?). Enjoy!
Ari’s Sweet Potato Ravioli
This recipe may sound complicated at first, but look more closely and you will see that by using wanton wrappers as a stand-in for pasta dough, you save time and labor (they are even pre-cut to the perfect size), and by adding just a couple ingredients to your sweet potatoes, you have a gourmet dish that is simple to prepare. The recipe makes enough filling for 2 packages of wanton wrappers, you can freeze extra uncooked ravioli for up to a month.
2-3 cups mashed sweet potatoes 1 vidalia onion, thinly sliced 2 cups sliced cremini mushrroms 2-3 Tbs dry white wine, or verouth salt and pepper to taste
2 packages of wanton wrappers (the brand I buy contains 48 sqaure wrappers per package) fresh sage, chopped butter for pan frying, or a margarine/olive oil combo (I use Earth Balance brand) grated manchego or other hard sheep’s milk cheese
3/4 cup toasted, chopped pecans
Heat 3 tablespoons of olive oil in a wide shallow sautee pan over moderate heat. Add the sliced onion and cook until onions until soft, 5 + minutes. Add mushroom and cover for a few minutes. Allowing mushrooms to release their juices. Uncover, cook juices off and sautee until onions and
mushrooms are very dark but not burnt. Deglaze pan with a couple tablespoons of vermoutth or dry white wine. Take off the heat ad cool slightly. In a food processor, combine sweet potatoes, onion mixture, salt and pepper, until fairly smooth (alternately you can mash everything together by hand).
Set up your ravioli-making station with your filling, a small spoon, the wanton wrappers, small bowl of water, a cookie sheet and some wax paper for layering between the raviolis. Put one square wrapper flat in front of you and place a tablespoon (scant- do not over stuff!) of filling in the center. Dip a finger into the water bowl and dampen the edges of the wapper. Place a second wrapper over the top and press edges together using your fingers or the tines of a fork (using a fork is easier and makes a pretty patterned edge). Do not attempt to fold the edges of the wrappers over one another.
Place prepared ravioli on a baking sheet or in a wide tupperware and a continue assembling, placing wax or parchment paper between layers of completed ravioli. When you are ready to cook ravioli, heat a few tablespoons of butter or margarine/olive oil combo in a non-stick or cast iron skillet over medium heat. Add chopped sage and as many ravioli as can fit without overlapping. Lightly fry on one side, then flip and fry the other side (2-3 minutes on each side). The ravioli should have a golden brown, mottled appearance.
Serve with grated manchego and chopped pecans.