Ingredients

  • 500g sweet potato
  • 3 tbsp (45ml) olive oil
  • 150g of Ricotta cheese
  • 2 tbsp (30ml) grated Parmesan cheese
  • 1 tbsp (15ml) basil
  • 1 clove of crushed garlic
  • Salt and freshly ground black pepper
  • 500g wonton wrappers*
  • 60g butter
  • 2 cloves of crushed garlic
  • 310ml NESTLÉ Dessert & Cooking Cream
  • Fresh basil
  • Parmesan
  • Rainbow pepper corns

Method

  • Preheat the oven to 220°C.
  • Peel and cut 500g sweet potato into 2cm chunks, place on a baking tray and drizzle with 3 tbsp (45ml) olive oil. Bake for 40-45 minutes, or until tender.
  • Transfer the sweet potato to a bowl.
  • Add 150g of Ricotta cheese, 2 tbsp (30ml) grated Parmesan cheese, 1 tbsp (15ml) basil and 1 clove of crushed garlic and mash until smooth.
  • Season to taste with salt and freshly ground black pepper.
  • Line a baking tray with baking paper.
  • Cover 500g wonton wrappers* with a damp tea towel to stop them drying out.
  • Place 2 level teaspoons of the sweet potato mixture into the centre of one wonton wrapper and brush the edges with a little water.
  • Top with another wrapper, pressing the edges together to seal.
  • Place on a backing tray and cover with a tea towel.
  • Repeat with the remaining ingredients to make 24 ravioli, placing a sheet of baking paper between each layer on the tray.
  • Bring a large pot of water to the boil and cook batches of the ravioli for 3-4 minutes.
  • Drain well and season.
  • Melt 60g butter in a frying pan, add 2 cloves of crushed garlic and sauté over medium heat for 1 minute.
  • Add 310ml NESTLÉ Dessert & Cooking Cream, bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until the cream has reduced and thickened.
  • Serve over the ravioli and garnish with fresh basil, shavings of Parmesan and freshly cracked rainbow pepper corns.
  • *Available at selected Pick 'n Pay / Asian food markets.

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