Sweet Potato Ravioli with Curry Sauce
Contributed by: Sue Spitler of 1,001 Low-Fat Vegetarian Recipes
1,001 Low-Fat Vegetarian Recipes
Just because it's vegetarian doesn't mean it's low fat! Sue Spitler has created over one thousand tempting recipes, quick and easy to make and virtually all with less than 30% of calories from fat. Includes appetizers, soups, salads, entrées, side dishes, beans and grains, pastas, pizzas, desserts, and "Veg Express" - recipes you can make in under 30 minutes. Every recipe is coded, so you can tell at a glance whether it's lacto-vegetarian, ovo-vegetarian, or pure vegan, and has nutritional information and diabetic exchanges.
A light curry-flavored sauce is a delicate accompaniment to this unusual ravioli.
- 1 cup cooked, mashed sweet potatoes
- 2 small cloves garlic, minced
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 32 wonton wrappers
- Curry Sauce
Mix sweet potatoes, garlic, and ginger; season to taste with salt and pepper. Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water. Top with second wonton wrapper and press edges together to seal. Repeat with remaining wonton wrappers and potato mixture.
Heat about 2 quarts water to boiling in large saucepan; add 4 to 6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are al dente, 3 to 4 minutes. Remove ravioli with slotted spoon; repeat cooking procedure with remaining ravioli.
Serve with Curry Sauce.
Serving Size: Makes 4 Servings