Home / Braai Sweet Potato Ravioli
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*
2 cloves of crushed garlic
310ml NESTLÉ Dessert & Cooking Cream
Rainbow pepper corns
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.