Here is another one of my Cooking Light favorites. The original recipe used butternut squash, but since I had a bag of sweet potatoes, I put them to use. I could literally eat this every night for dinner. I know that not everyone is a big fan of sweet potatoes, but I honestly DO NOT understand. I mean basically nature is giving us a potato that tastes like dessert and is actually good for you. How can you not like them??? (MOM, DAD, ROMAIN!) You are all white potato snobs!

Any dish that combines savory and sweet is my ideal dinner. I thought these wonton raviolis were pure perfection with their fresh homemade pesto and salty sweet filling. It had never occurred to me to use wontons before as raviolis, but they really are a fabulous short cut. Imagine all the possibilities! There are endless combinations of ingredients and sauces that you could use to make these simple ravs.

Sweet Potato Wonton Raviolis with Spinach Walnut Pesto | Au Bon Gouter

Sweet Potato Wonton Raviolis with Spinach Walnut Pesto
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 3-5
 

An easier technique to make delicious homemade raviolis!
Ingredients
  • 2 pounds organic sweet potatoes (or butternut squash)
  • 1 tablespoon chopped dried oregano
  • 2 tablespoons unsalted butter, melted
  • ½ cup Parmesan cheese, grated
  • ⅜ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 36 wonton wrappers
  • 1 large egg, lightly beaten
  • 2 garlic cloves
  • 1½ cups fresh baby spinach
  • ½ cup fresh basil
  • ¼ cup walnuts, toasted, chopped, and divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic vegetable broth
  • 1 teaspoon fresh lemon juice

Instructions
  1. Preheat oven to 400°.
  2. Bake washed sweet potatoes on a cookie sheet for 30 minutes or until tender. Let them cool, remove skins, and mash in a large bowl. Stir in oregano, butter, cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1½ teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
  3. Place garlic in a food processor, and pulse until finely chopped. Add remaining ½ ounce (about 2 tablespoons) cheese, remaining ⅛ teaspoon salt, remaining ¼ teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
  4. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Sweet Potato Wonton Raviolis with Spinach Walnut Pesto | Au Bon Gouter

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Sweet Potato Wonton Raviolis with Spinach Walnut Pesto | Au Bon Gouter

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