Cook the Book: Sweet Potato Ravioli in Cheese Broth

Cook the Book: Sweet Potato Ravioli in Cheese Broth
Cook the Book: Sweet Potato Ravioli in Cheese Broth might be just the Mediterranean recipe you are searching for. This recipe makes 8 servings with 365 calories, 5g of protein, and 20g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. Head to the store and pick up five-spice powder, butter, a negligible amount of olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Heat the oven to 350°F. Slick the potatoes with oil, sprinkle with salt and white pepper and wrap individually in aluminum foil.
Ingredients you will need
White PepperWhite Pepper
PotatoPotato
SaltSalt
WrapWrap
Cooking OilCooking Oil
Equipment you will use
Aluminum FoilAluminum Foil
OvenOven
2
Bake for 1 hour, or until very tender.
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OvenOven
3
Halve the sweet potatoes and scoop the flesh into a mixing bowl.
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Sweet PotatoSweet Potato
Equipment you will use
Mixing BowlMixing Bowl
4
Add the honey, five-spice powder, and a large pinch of salt. Stir to combine, then taste and adjust as needed.
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HoneyHoney
SaltSalt
5
Let it cool down a little.
6
Prep your pasta-making station: the bowl of ravioli filling, the pile of wonton wrappers, a cutting board to work on, a small bowl of water (to seal the ravioli), and a baking sheet lined with parchment paper or plastic wrap. Put a teaspoon of filling into the center of a wonton skin, dip your finger in the bowl of water and use it to wet the rim of the wonton skin, then fold the wrapper closed, pinching the edges to seal.
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Wonton WrappersWonton Wrappers
RavioliRavioli
PastaPasta
WaterWater
WrapWrap
DipDip
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Baking PaperBaking Paper
Cutting BoardCutting Board
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
BowlBowl
7
Lay the ravioli on the baking sheet and repeat until they are all stuffed. The ravioli can be used right away or frozen on the baking sheet. (Once they have frozen solid, transfer them to a freezer bag or other container and store for up to a month.)
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RavioliRavioli
Equipment you will use
Baking SheetBaking Sheet
8
Melt the butter in a wide saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
9
Add the sage leaves and cook them for a minute or so, just until aromatic.
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SageSage
10
Add the cheese broth, season it with a pinch of salt and a few turns of white pepper, and bring to a simmer.
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White PepperWhite Pepper
CheeseCheese
BrothBroth
SaltSalt
11
Drop the ravioli into the pot of salted water; they should bob to the surface of the pot in about 3 minutes.
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RavioliRavioli
WaterWater
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PotPot
12
Remove the ravioli from the water and divide among the serving bowls. Ladle a cup or so of the broth into each bowl and garnish with a scattering of scallions.
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Green OnionsGreen Onions
RavioliRavioli
BrothBroth
WaterWater
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BowlBowl
LadleLadle
13
Cheese Broth
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CheeseCheese
BrothBroth
14
- makes 1 quart -
15
Combine the rind of (the dry outer half inch of or so of a hard cheese) for a good-sized chunk of Pecorino Romano (or Parmesan or any grating cheese) with a quart of water and simmer for 2 hours, or as long as you can. Strain and use, or store it&mdash:up to a week in the fridge or for months in the freezer.
Ingredients you will need
ParmesanParmesan
CheeseCheese
WaterWater
BeefBeef
DifficultyExpert
Ready In45 m.
Servings8
Health Score10
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