I love wonton wrappers. They are so versatile, from dumplings to spring rolls to wonton soup... to dessert. It's fresh pasta ready for you to whip up something good... And oh.my.goodness these were delicious. So dainty & so filling. A teensy bit time consuming but once you get into a rhythm of creating the ravs, it is done in a flash! YUM.
Sweet potatoes & Fall... a great pairing!
- 1-2 large sweet potatoes
- 1/4 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1 TBSp fresh basil, chiffonade
- 24 wonton wrappers
- S & P
- 3 tablespoons butter
Decide how you want to make the sweet potatoes- bake, microwave, boil or steam?:
~If baking, wash the skins, then wrap in aluminum foil. Bake at 400 degrees until soft inside. If microwaving, poke holes in the potato with a fork, then place microwave on baked potato setting. Both ways, after cooked, scoop out the cooked potato from the skins into a bowl.
~If boiling or steaming, clean & peel the potatoes & chop into even 2" pieces. Add salt to the water if boiling & cook till soft enough that a butter knife slips out. Steam for the safe amount of time. Mash the cooked potato in a bowl with a fork or masher.
Add the cinnamon, nutmeg & basil to the potato mash. Combine with a fork.
Take two wonton wrappers... Place one down & add a tablespoon of potato mixture. Dip your finger in water & using that finger, trace around the tablespoonful of potato on the wonton. Place a second wonton wrapper on top & gently seal by pressing your finger all along the outside. Continue to make all of the ravioli this way.
Meanwhile, set a roomy post of 6 quarts of water to boil. Once water is boiling add ravioli to the pot for 2 minutes each wrapper, adding & taking them out with a slotted spoon or "spider".
In a separate sauce pan, on medium-low, heat the butter gently until it turns a golden brown. Do not allow to burn!
Pour butter over cooked ravioli. Garnish with basil leaves.
PS- STAY TUNED FOR A GIVEAWAY TOMORROW!!!