Sweet Potato, Roasted Garlic and Leek Ravioli

Wednesday, 14 November 2012

Preparation time: 45 minutes
Cook time: 15 minutes
Serves: 6

Ingredients

For Ravioli

1 large leak, sliced
4 cloves roasted garlic
2 sweet potatoes, diced
1 tbsp butter
2 tsp thyme
1 tsp oregano
1/2 tsp ground sage
1/2 cup Parmesan/Romano cheese
pinch salt
pinch black pepper
2 tsp Italian parsley (optional)
1 package wonton wrappers
1 egg, beaten

For Sauce
2 cups quick and easy tomato sauce
1/2 cup heavy cream or 3 tbsp goat cheese

Directions

1. Roast potatoes in the oven at 350°F for 20-30 minutes, until tender.
Allow potatoes to cool for 10 minutes.

2. Meanwhile, sauté leeks with thyme, oregano, sage, salt and pepper for
6-8 minutes, until fragrant and translucent.

3. Add potatoes, garlic, parsley (optional), leek mixture, and Parmesan or
Romano cheese to the food processor and blend until smooth.

4. Prepare the sauce by heating the tomato sauce and adding heavy
cream or goat cheese. Make sure the sauce does not boil once dairy is
added.

For directions on preparing the ravioli please see post entitled Pear,
Pumpkin and Ricotta Ravioli with Walnut Brown Butter Sauce

5. Savour it!

TIP: If you have left over filling, make gnocchi!! Add the filling to a food processor with 1 egg and enough flour to form a dough (so that it's not too sticky). Roll the dough out into a 1-inch thick rope and cut it into bite-sized pieces (~1/2 inch). Cook in boiling water for 10 minutes and top with your favourite sauce. These little guys freeze great too!

Category pasta, vegetarian