Sweet Potato Ravioli with Red Pepper and Garlic

I’m still working through a few straggling leftovers and came up with these little packets of yumminess.  They’re sweet with a touch of spice and then a sprinkling of sharp with the Parmesan in a light broth.  It makes a nice appetizer or light supper.  Using the fresh wonton wrappers makes these little triangles a cinch to make. 

Ingredients

Makes enough filling for 20+ raviolis

1 ½ cup cooked and mashed sweet potatoes (3 large)

½ teaspoon nutmeg

1-teaspoon garlic powder

¼ teaspoon red pepper flakes

1 package of fresh wonton skins (fresh pasta squares)

1 beaten egg

½ cup cornmeal

2 pints turkey (or chicken) stock

Grated Parmesan cheese

Reheat the sweet potatoes over a low heat in a non-stick skillet to remove any excess moisture; you want them to be dry and almost catching in the pan.  Sprinkle with red pepper flakes and garlic powder.  Stir and continue cooking a few minutes more so the flavors infuse.  Let cool.

Spread cornmeal on a baking sheet.  Fill each pasta square with 1 teaspoon of filling.  Brush edges with beaten egg; fold making a triangle and pinch edges together.  Place on baking sheet and cover with a tea towel and refrigerate until ready to poach.

  

Heat stock in a medium saucepan until it simmers.  Add ravioli and continue cooking until the pasta is cooked through, about 7-10 minutes.  Serve 4-5 raviolis per person in wide bowl with broth and grated cheese on top.