Sweet Potato Fries & Ravioli

When my obsession with food hit, I was desperate to find other people who shared my passion so we could make wonderful food together.  Also, because more people to eat food=more opportunities to try out different recipes.

Though KA has always been a great foodie buddy, she was at school over 200 miles away, so a local alternative had to be found.  Luckily, I reconnected with Ham, who had taken first year Chinese with me, and also happened to really enjoy cooking.

Carina the hand model!

He also happened to have three ravenous housemates, so we’d hold these great dinner parties where Ham cooked dinner and I made dessert.  Greatness ensued.

But now Ham is in China and I am in Massachusetts.  Enter Carina.  We first bonded in college over our mutual love for all things Hayao Miyazaki and Joe Hisaishi, and later we became foodie buddies.  She has her own blog too, called Four Corners, where she features great vegetarian and dairy-free recipes.

She is leaving for a six-week stint in Lebanon today (and I am oh so jealous), so I had to see her before she left.

I remembered her liking my Green Pea Pesto Ravioli post, and decided we should make some ravioli of our own.  Since I had some sweet potatoes on hand, I knew we’d be able to make something fabulous happen.

First, sweet potato fries.  Who doesn’t love sweet potato fries?  Even Luke, the hater of savory sweet potato dishes couldn’t resist.

The main dish was sweet potato ravioli.  I’ve attempted making pasta dough without a proper roller, and it was a nightmare, so I stick to wonton wrappers for the ravioli skin (until I get a roller…wedding registry anyone?).

Anyway, we had to omit the butter and cheese in the recipe for Carina, but it still turned out great, though I do want to give the recipe another go sometime and include them.  Either way, these raviolis are pure orange gold.

Sweet Potato Fries

Makes about 2-3 servings

One large sweet potato, peeled or not (depends on your preference)

2 Tbsp olive oil

seasonings of your choice (we used Italian seasoning and extra oregano)

Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicone mat.  Slice the potato into thin wedges and arrange on the baking sheet.  Drizzle the olive oil and seasonings over the potato wedges, then mix everything together with your hands to coat evenly.

Bake for 20-25 minutes, or until potatoes start to brown.  Remove from oven, let cool for 5 minutes and serve.

Sweet Potato Ravioli

Adapted from Cosmo Cookie

Makes 2-3 servings

1 Tbsp olive oil
2 cloves garlic, peeled
1 pound sweet potato (one large potato)
1/2 Tbsp nutmeg
2 tsp fresh sage, minced
2 tsp fresh oregano, minced
Kosher salt and freshly ground black pepper, to taste
40 wonton wrappers

Heat oven to 450 degrees F.  Cut the sweet potato into thirds. Rub garlic and sweet potato with olive oil, and place, cut sides down, on a baking sheet, and bake until tender, about 25 minutes. Let cool briefly, and then remove potato skins and pass the potatoes and garlic through a potato ricer or food mill into a medium bowl (if you don’t have one of these contraptions, just mash everything up as best you can); mix in nutmeg, sage, oregano, and salt and pepper. Set filling aside.

Place 1 wonton wrapper on a work surface and place 1 Tbsp filling in center; dip your finger in water and trace the edges of the wrapper, then fold one side on top of the other and press the edges together to seal.  Repeat with remaining wrappers and filling. Bring a large pot of salted water to a boil over high heat. Working in batches, add ravioli, and cook until tender, about 2 minutes. Transfer to a large bowl and toss with your favorite pasta sauce and enjoy!

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