Thursday, January 3, 2013

Chipotle Sweet Potato Ravioli

I love stuffing things into ravioli. Using my last television appearance as a barometer, I'll put anything in a wonton wrapper, saute it in butter and drizzle sauce over it.

These ravioli are no exception. I've eaten my fair share of ravioli in 2012, and I suspect I'll have more in 2013. To bring the new year in with a bang, I'm going to stuff my face and some wontons with this spicy take on a classic. Look for wonton wrappers in the produce department of your grocery store near the tofu, fresh herbs and refrigerated salad dressings. Make sure you pick up wonton wrappers and not egg roll wrappers, which are thicker, bigger and not what you need.

Chipotle sweet potato ravioli with dried cranberries and alfredo sauce

Sweet Potato Filling:

1 lb sweet potato, peeled, mashed
1 chipotle, chopped, seeds removed
2 Tbsp adobo sauce
2 shallots, minced (or 1/2 medium red onion)
1/2 cup ricotta cheese
1 cup Parmesan cheese, shredded
Salt and pepper to taste

Prepare filling by mixing all of the above ingredients in a bowl. If the mixture is too dry, add a little cold water. If the mixture is to wet or too loose, add breadcrumbs.

Mashed sweet potato, minced chipotle, red onion and Parmesan cheeses.


Alfredo Sauce:
2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
2 cups grated Parmesan cheese
Pinch ground nutmeg
Salt and freshly ground white pepper

Stir 2 cups of cream and the butter in a heavy large skillet. Cook over medium heat just until the butter melts, stirring occasionally. Remove from the heat. Sprinkle in Parmesan and stir to incorporate. Add the nutmeg, salt and white pepper. Sauce will thicken slightly, in about 1 minute.

Test Ravioli, waiting for the party to begin.
The ravioli filling is just enough for 40 ravioli, using one wrapper per raviolo.


Only ONE teaspoon per ravioli!
Directions:

Bring salted water to a boil in a large pot. Hydrate dried cranberries in a ramekin with hot water (or hot white wine, if you're feeling extra fancy).
Stuff the wonton ravioli by placing wonton wrappers on a sheet tray or foil-covered surface and mounding 1 tsp. of filling in the center of the wrapper. Keep the wonton wrappers covered with a damp dish towel or plastic wrap, to prevent them from drying out.
Fold wonton ravioli in half to form a triangle. Brush the edges lightly with water with a pastry brush (or your finger), and press to seal.

All dressed up and waiting to go.
When water is at a gentle boil, gently place wonton ravioli, one at a time, in the water. Cook in batches so the pot isn't overcrowded. Simmer until the filling begins to turn translucent and the ravioli floats to the top, about 3 minutes. Remove ravioli with a slotted spoon, place into alfredo sauce, add cranberries sans hydrating liquid, garnish with chopped parsley and serve immediately.

Add cranberries, chopped parsley and it becomes a party!

3 comments:

The Short (dis)Order Cook said...

Chipotle and sweet potatoes are like peanut butter and jelly. They just go together. Sweet potatoes go well with cranberries too, which is why I love them in your sauce.

I'm glad I am not the only one who does ravioli "cheats" with wonton wrappers. I tried homemade once and drove myself crazy.

Nikki said...

"Ain't nobody got time for that!"... Pasta dough is simple to make, but I don't want to spend the time rolling anything out. I have TV to watch and wine to drink. lol

Vicky said...

This is cool!

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