Ivoryline - The Last Words

ivoryline - The Last Words



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Potato Ravioli With Wonton Wraps

This undoubtedly has its roots at Ellis Island. Only in America can you find a hearty-warming dish created from such a variety of ethnic styles and ingredients. It just goes to highlight our cultural commonalities, at least from a culinary perspective. Here are two recipes using two potato variations and one pasta variation. Give them a try for something new and different.

A simple recipe for Sweet Potato Ravioli consists of 1 cup mashed sweet potatoes, 2 minced garlic cloves, 1/2 teaspoon ground ginger, salt and pepper to taste, and 32 won ton wrappers. To prepare, mix sweet potatoes, garlic, ginger with salt and pepper. Spoon 1 tablespoon mixture onto won ton wrapper. Brush edges of wrapper with water. Top with second wrapper and seal. Repeat with remaining potato mixture and wrappers. In 3 quarts boiling water, cook 4 to 6 ravioli 'al dente.' Remove with slotted spoon and repeat with remaining ravioli.

Alternatively, use an equal amount of mashed Idaho potatoes. Substitute ingredients with ½ cup bacon bits, 1 tablespoon chopped chives, 1 minced garlic clove, 1 tablespoon butter, 2 tablespoons grated Parmesan cheese, and salt & pepper to taste.For a simple sauce to garnish either variation, boil 1/2 cups chicken stock with 3 tablespoons butter, and 1 tablespoon finely chopped chives. Plate ravioli. Spoon sauce to coat and serve immediately.

As another simple sauce, melt 1 stick butter in skillet and cook until butter begins to brown slightly. Remove from heat and add 3/4 tablespoons balsamic vinegar and ¾ tablespoons chopped fresh thyme. Plate ravioli. Spoon sauce to coat, and sprinkle with chopped pecans. Serve immediately.

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