Monday, January 6, 2014

Deconstructed sweet potato ravoilis

Originally a decadent dish that takes forever as you wrap the filling in won ton wrappers then carefully boil the ravoilis, this got a bit less caloric and much faster last night. I present to you the easy, adapted version of a recipe from a Vegetarian Cookbook given to me about 10 years ago with some great recipes.

Sweet potato unravioli filling
1 to 1.5 lbs of yams/sweet potatoes
2 cloves garlic
1-2 T fresh basil chopped
olive oil
2 T parmesan cheese
1/2 to 1 cup of ricotta cheese or cottage cheese

Butter or olive oil
2 cloves garlic pressed
4-8 oz whipping cream (depending on how decadent you want it)

Preheat oven to 425. Chop sweet potatoes into small chunks and drizzle with some olive oil. Bake for 40 minutes. Combine other unravoili ingredients in a bowl. When sweet potatoes come out of the oven, mash them with a potato masher and combine with other filling ingredients. Put mashed filling in a pie pan, lasagna pan, or back in whatever pan you roasted the potatoes in and put it back in the oven for another 10 minutes.
Meanwhile make the sauce by sauteeing the garlic in the oil/butter for a minute or two, then adding the cream. Let the cream boil then turn down the heat and let it simmer for 5 minutes. Done!
Serve by spooning the filling onto the serving plate and drizzling the cream sauce over it. Enjoy.

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