I have been out of these for the longest time! Now I have a years months supply!
Taco night – dinner was quick because Hannah had fall follies dress rehearsal – out of the 2000 kids that go to Hannah’s school, 450 are involved in fall follies – its a big musical extravaganza – so well put together! They have four performances next week.
So my friends at work gave me the idea for this recipe. It took lots of other recipes for me to meld it into this one. I’ll post the recipe at the end of this post. Here is the hostess of this weeks ingredient!
Sweet Potato Pillows swimming in Creamy Red Pepper Sauce
Here are the ingredients:
I sweated out the garlic and red peppers for about 5 minutes, or until they began to soften. Then I added tomato paste, Italian seasoning and mixed that together before adding 1/2 cup dry white wine, 1 cup chicken broth. I cooked it until the liquid reduced in half. Removed from heat and then poured in 1 cup of fat free half and half. I let it cool slightly then pureed the sauce:
The sweet potato stuffing:
Then I used my hand mixer to blend it:
Into each wonton wrapper went a tablespoon of the mixture. If you’ve never worked with wonton wrappers before, you need to put your stuffing on the flour side. I use water on the edges, but you could use egg whites as well. Once mixed with the water, the flour helps the sides stick together nicely.
It MADE A LOT! 40 pillows in all!
I boiled salted water and cooked 4 ravioli to try for 3 minutes. Using a slotted spoon I drained them to my bowl:
Added 1/4 cup of sauce:
Because of the sweetness of the sweet potato, I decided it need an extra kick:
I didn’t like it at all.
This was so good! But the best part? The nutrition! This plate above comes in at 208 calories, 2.65 fat, 11.1 carbs, 2.5 fiber and 2.65 protein.
Each ravioli is: 37 calories, .65 fat, 6.1 carbs, .3 fiber and 1.65 protein.
Here is the recipe:
Sweet Potato Pillows Swimming in Creamy Red Pepper Sauce
Creamy Red Pepper Sauce
1 tablespoon olive oil
2 cloves garlic, minced
2 large red peppers
1 tablespoon tomato paste
½ teaspoon Italian seasoning
½ cup dry white wine
1 cup chicken broth
1 cup ff half and half
Salt and Pepper to Taste
Heat olive oil in a large pan. Add garlic and sauté until tender. Add diced red peppers, tomato paste and Italian seasoning. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth and bring to a boil. Boil until sauce is reduced by half. Add ff half and half and simmer until reduced again by about half. Remove from heat; using a stick blender, puree. Season with salt and pepper to taste.
Sweet Potato Ravioli
1 ½ pounds sweet potatoes (I used 3 small ones which ended up with 1 ½ cups sweet potato)
¼ teaspoon Splenda brown sugar
1 cup part skim ricotta cheese
¼ tsp. nutmeg
40 wonton wrappers
Water for crimping edges
Pierce potatoes all over with fork. Cook potatoes in microwave until soft – about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop packed cups potato flesh into a large bowl. Mix in brown sugar, nutmeg and ricotta cheese. Season with salt and pepper to taste.
Place 1 wonton wrapper on work surface. Place 1 tablespoon sweet potato filling in center of wrapper. Using your finger, dip into water and rub half of wonton wrapper and fold over to make a triangle. I then folded the two edges back to make a ravioli shape. Make sure to seal well so that it doesn’t come undone in the boiling water.
Cook in batches, careful not to crown the pan so they don’t stick together. Cook in salted boiling water for about 3 minutes. Serve with red pepper sauce.
Tips: Once I put the ravioli in the water, I stirred with a spoon to make sure they didn’t stick to the bottom.
Whew, I think this is the longest post I’ve ever done! Enjoy! I am bringing the rest to work tomorrow, hope my friends (who actually LOVE sweet potato) like it as much as I did!
See you at breakfast!