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All Wrapped Up: Deliciously Different Dinners

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Baked Sweet Potato Spinach Ravioli

(Family Features) - Egg rolls and won tons are not the only finger foods that can be wrapped up for entertaining or dinner. The same wraps used for these favorites can be used in a whole host of delicious recipes.

Natural foods expert and cookbook author Maribeth Abrams has cooked up an easy and great tasting ravioli recipe that's sure to bring your family to the dinner table. "I'm a busy mom, so I'm always looking for ingredients that are versatile, quick and easy," said Abrams. "I love using Nasoya wraps because they're fresh and all natural, so they make healthy eating convenient and fun."

In addition to using wraps for ravioli, Abrams likes to use large square wrappers in place of lasagna noodles and small square or round wraps as mini pastry shells for fruit tarts, baby quiche and chicken salad cups for snacking.

Here are some cooking tips to keep in mind when using wraps:

  • When baking, cook wraps on cooking sheets lightly sprayed with cooking oil.
  • Wraps should have a mist of cooking spray on top of them as well to prevent burned edges.
  • While working with the wrappers, cover the ones you aren't using with a damp towel to keep them moist because they dry out easily.
  • Freeze unused wrappers for up to two months.

For fun new ways to use Nasoya wraps and more easy and delicious recipes, visit www.nasoya.com.

Baked Sweet Potato Spinach Ravioli

Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced or pressed
  • 1 large sweet potato, peeled and cut into 1/4-inch cubes
  • 1/2 cup vegetable broth or chicken broth
  • 1 bag (9-ounce) pre-washed spinach
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • Salt and pepper, to taste
  • 1 package Nasoya square wraps (48 wrappers)
  • Parmesan cheese
Sage Brown Butter Sauce (Optional)
  • 2 thick cut slices of pancetta - diced
  • 1 tablespoon olive oil
  • 1 stick unsalted butter - cut into large pieces
  • Approximately 10 sage leaves - finely diced
  • Fresh black pepper

Preparation
    1. Place oil in large skillet over medium high heat. Add onion and garlic and cook, stirring, for 5 minutes. Add sweet potato and cook, stirring, for 3 minutes. Add broth, bring to a boil, cover, reduce heat to low, and cook, stirring occasionally, for 8 minutes. Add spinach, cover, and cook, stirring occasionally, for 5 minutes or until it is bright green and tender. Add cumin, ginger, salt and pepper to taste. Stir well and set aside.
    2. Preheat oven to 375°F. Mist a baking sheet with non-stick cooking oil spray and set aside. Fill a small bowl with water. Place 1 teaspoon sweet potato mixture onto one wrap. Dip a finger into water and "paint" a line of water along each side of wrap. Place second wrap on top, then crimp edges together tightly with fingers or tines of a fork. Place filled ravioli onto prepared baking sheet and repeat with remaining wraps.
    3. Mist tops of the ravioli squares with non-stick cooking oil spray, and sprinkle them generously with Parmesan. Bake for 8 minutes or until golden brown. Let cool for 5 minutes on a wire rack and serve.
    4. Sage Brown Butter Sauce - Place pancetta and sage in hot saucepan with olive oil and sauté until slightly brown and starting to crisp. Add butter. Remove from heat when butter starts to brown; add pepper to taste.

Serves
Yield: 24 Ravioli

SOURCE: Vitasoy



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