This is a bit of a two for the price of one recipe today. Having purchased a packet of wonton wrappers to make Pork and Chive Dumplings the other night, I needed to use up the remaining wrappers and decided to have a go at making some sweet potato ravioli/tortellini. I was a little unsure about what to pair with the ‘pasta’ when my lovely partner, Paul, suggested using his simple but exquisite pizza sauce. Paul’s pizza’s are a popular favourite amongst our friends and family and over the years he has perfected the art of the dough and all important sauce.
Wonton wrappers make dishes like these so much easier, you could use fresh pasta instead of wonton wrappers, just make sure you cut them into squares that are about 5x5cm. The combination of ham, sage and goats cheese pairs perfectly well with the sweet potato while the simple tomato dressing rounds out the sweetness to provide a beautifully balanced and aromatic dish that is simple to make and a delight to eat.
I was quite pleased with the end result and I’ll definitely make this one again, you could have a go at a burnt butter sauce instead of the tomato or even a cheesy white sauce. Do try the pizza sauce though, you’ll never use the stuff out of a jar again!
Paul’s perfect pizza sauce
Serves: About 2 cups
1 bottle of good quality, organic passata
1 cup red wine
2 cloves of garlic, minced
1 tablespoon of olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon cracked black pepper
a dash of Tabasco sauce
1/4 cup Parmesan Cheese, grated
Heat oil in a small to medium sized saucepan.
Lightly fry garlic until it’s fragrant.
Pour in red wine and boil for a minute or so to cook the alcohol out of it.
Add passata and bring to the boil (don’t throw away the bottle!).
Turn down to a low-medium heat and simmer for twenty minutes or until the sauce has reduced by at least half.
At about the ten minute mark add in the dried herbs, Tabasco and black pepper and stir through well.
Once the sauce has reduced by half remove from the heat and stir through the cheese.
Allow the sauce to cool and pour back in the bottle, it will keep in the fridge for about a fortnight. You can use it on pizza bases, on pasta and, of course, on the sweet potato ravioli.
Sweet Potato Ravioli
Serves: 2 (about 14 ravioli each)
1 Sweet Potato – medium sized, peeled and cut into medium sized chunks
30 grams of goats feta
70 grams of free-range ham
5-6 fresh sage leaves, finely chopped
1 teaspoon of butter
pinch of nutmeg
1/2 teaspoon of cinnamon
pinch of salt
cracked black pepper
1/2 packet of egg wonton wrappers (or fresh pasta/lasagne sheets, cut into squares)
Cook the sweet potato until soft. You could boil or bake depending on how much time you have and your preference. Tonight I popped the sweet potato pieces into a pre-heated oven (about 180 degrees C) and let them roast for about an hour.
While the potato is cooking prepare the other ingredients for the filling. Dice the ham and goats cheese and add to a large mixing bowl.
Lightly fry the sage leaves in the butter and, when fragrant, remove from heat and add to the mixing bowl.
Add nutmeg, cinnamon, salt and pepper.
Remove the sweet potato from the oven when it is soft enough to poke a fork into.
Mash the potato by either running it through a potato ricer or using a masher. Add it to the pot and mix everything together.
Lay a clean chopping board on the bench and grab a small bowl and fill it with water.
Lay a wonton wrapper on the board, floured side down, and spoon about a half a teaspoon of the mixture onto the wrapper.
Wet the edges of the wrapper using your finger or a pastry brush. Fold the wrapper in half horizontally and seal, ensuring you remove all the air.
Pick up the ravioli and fold the sides inward so that they overlap. Wet the portion where the sides meet and pinch to close and seal. (If you need a visual guide to wrapping the wontons, have a look at this video. It’s fiddly at first but with practice it becomes quite easy).
Bring a large pot of water to the boil and cook ravioli about eight at a time for approximately 3 minutes. Once cooked, remove from pan with a slotted spoon and keep warm.
Cook remaining ravioli in batches until all cooked.
Serve in a large bowl with a good spoonful of pizza sauce on top. Garnish with Parmesan Cheese and cracked black pepper.