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Pasta & Pizza
Baked Sweet Potato Spinach Ravioli

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Yield: 24 Ravioli


  • 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

    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.

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