From Vegie
Food: low-fat & delicious, The Australian Women’s Weekly, ACP
Magazines, 2006.
As far as I am concerned, this is a cheat
ravioli. It is not made from pasta but from wonton wrappers. But if your time
short then it works quite well.
I boiled 250g of sweet potato (for two
people) until it was soft. Then I mashed it and left it to cool. A tablespoon
dried currants were added as well as a quantity of grated Parmesan cheese—about
2 tablespoons worth. I now left this covered until I had the sauce made.
I chopped an onion and added it to a saucepan
to cook in a dessertspoon olive oil until it had softened. About 100ml white
wine then went into the pot and was simmered until almost all gone. Meanwhile I
had peeled two tomatoes, seeded and chopped them. These went into the saucepan
with ¼ cup water and a corner of a stock cube. I let these simmer gently
while I made the ravioli.
Ten wonton sheets were laid out and on the
centre of each I placed about a tablespoon of the sweet potato mixture. I now lightly
whisked an egg white and brushed the edges of the wonton sheets with it.
Another wonton sheet was placed on top and the edges pressed down firmly to
ensure that they stuck.
I brought a large pot of salted water to the
boil and dropped the ravioli in a few at a time. Once the ravioli had come to
the surface they were done so they were drained and went onto serving plates
with tomato sauce poured over and a little chopped basil. To finish some grated
Parmesan cheese was sprinkled on.
These were acceptable ravioli. It’s not the
way I would generally make them but worth doing it so that the technique is
known in case of wanting to prepare a hurried pasta meal. The filling was
pleasant, not strongly flavoured, and enlivened with the occasional currant.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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