By Gar Wang
Servings: 36 to 40 ravioli
Ingredients
40 round wonton wrappers
Filling
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons canola, rapeseed or extra virgin olive oil
- 1 large or 2 medium organic sweet potatoes
- salt and pepper
Walnut pesto
- 8 cups basil leaves
- 3 to 4 garlic cloves
- 1/3 cup extra virgin olive oil
- 1 cup walnuts, toasted in a dry skillet until fragrant
- salt and pepper
Method
Ravioli
- Saute onions in oil until translucent.
- Add garlic and cook for an additional 2 minutes, until garlic is light golden.
- Roast or microwave sweet potatoes until they are cooked through. Peel and coarsely mash to yield approximately 2 cups of pulp.
- Combine sweet potato pulp with onion/garlic mixture. Add salt and pepper to taste. Let mixture cool.
- Place 1 tablespoon of filling onto center of a wonton wrapper. Using your index finger, lightly wet edge of wrapper with water and fold ravioli in half, pressing edge firmly to seal. Place ravioli on a cloth-lined tray without overlapping to prevent them from sticking to each other.
- In a large pot, heat 4 quarts of water to a roiling boil. While the water is heating, prepare the pesto sauce.
- Place ravioli into the boiling water in batches until they float and wrapper appears slightly translucent.
- Drain the ravioli into a colander, reserving 1/2 cup of the water to thin the pesto.
Pesto
- In a processor, blend basil and garlic with olive oil.
- Add walnuts, salt and pepper. Process until finely ground.
- Thin to desired consistency with additional olive oil and some of the reserved water.
Presentation
Toss ravioli with pesto sauce and serve with freshly grated Parmesan cheese and nutritional yeast.