For Valentines this year, I’m going to be making a special dinner for Chip. We usually end up going out to eat but I think it’s so romantic when you give a gift to somebody that you make with your hands. Folding the ravioli can also be kind of therapeutic. Grab a glass of wine, turn on some Sara Bareilles, and let me walk you through it! I’ve broken down the recipe so it’s easy enough for even you *guys to make [hint, hint]. I love this recipe because it looks like it takes a ton of effort & time, but it’s actually pretty easy- the prep takes the longest!
Sweet Potato Ravioli with Pesto Sauce
1 tbsp of melted Butter
1/2 tbsp of Extra Virgin Olive Oil
1 minced Garlic Clove or 1/2 tsp Garlic Powder
dash of Nutmeg & Pepper
1/2 tsp dried Basil
2 Large Sweet Potatoes
1 tsp Salt
Start by piercing each sweet potato 2 or 3 times with a sharp knife. Wrap a paper towel around each potato and cook the potatoes together in the microwave for 10-15 minutes or until soft (depending on how large they are). While the potatoes cook, you can make the Pesto. (See below) After the potatoes are done cooking, cut them in half to cool until you can manage them without burning yourself. Once they are manageable, scoop out the pulp, discard peel, and mash the pulp into a small mixing bowl. Mix in all your other filling ingredients: melted butter, olive oil, parmesan cheese, garlic, oregano, basil, sat, nutmeg, and pepper.
24 wonton wrappers
Your filling is created, time to assemble your ravioli. First get your water boiling on the stove. Next, working with 1 wonton wrapper at a time, (keep remaining wrappers covered to keep them from drying) spoon about 1 1/2 teaspoons potato mixture into the center of each wrapper. Moisten edges of wrapper with a beaten egg & bring 2 opposite corners together to form a triangle. Pinch edges together to form a seal. Repeat this procedure with remaining wrappers, potato mixture, and egg. As you go along, cover ravioli loosely with a damp towel to prevent drying.
Now that your ravioli is in fact homemade ravioli, pat yourself on the back & take a bow. The hard part is over! Now add 8 ravioli to your boiling water and cook them on medium-low for 3 minutes. Remove ravioli with a slotted spoon and transfer into your pesto bowl. Toss the ravioli very gently. Repeat this procedure 2 times until all your ravioli is cooked, and [gently] tossed in pesto. You can present your sassy dinner in the bowl or transfer 12 ravioli to individual plates. Just be sure to crumble & sprinkle remaining pecans on top at the end.
For the Pesto:
1 Garlic Clove
1/4 cup of Parmesan
5 whole Pecans (2 saved for presentation)
1 tbsp of Extra Virgin Olive Oil
1 -5 oz. bag of Spinach
1 tsp Lemon Juice
dash of Salt & Pepper
While your potatoes cook, make your Pesto in a food processor. First add your garlic and parmesan cheese. Then add your salt, pepper, basil, spinach and 3 pecans. Pulse everything together until the spinach and basil are chopped up. Slowly add your broth, olive oil, and lemon juice. Cover it and process until everything is well blended and looks like a paste. Place Pesto into a large bowl. You will be adding your cooked Ravioli to it soon.
I recommend serving this with a good red wine (Pinot Noir or Cabernet would pair deliciously!) and a side of fresh bread (think Olive Oil & Rosemary loaf from the bakery). Cheers!