The Entry That Never Made it - Gingered Sweet Potato Ravioli
Thursday, January 8, 2009 at 12:00PM The mac and cheese contest that you've become so familiar with, did not originally have a theme. When the idea first came out, we were getting deep in boundless battle. I played around with the idea of won ton ravioli for victory. The day after, the rules were changed and the plan was adapted.
I've been really stubborn to give up the idea of mixing ginger, sweet potatoes, and coconut. This is another vessel for those ingredients. Won ton wrappers have an unbelievable number of uses and possibilities- don't be afraid to get creative. They can be baked in cupcake tins to form crisp shells, stuffed, cut, folded, boiled, sauteed- easy stuff.
I start this dish by roasting whole sweet potatoes in the oven. After an hour they become warm, sweet, and super mashable. I remove all the skins and season with salt, pepper, and grated ginger. The residual heat from the potatoes will slightly cook the ginger, and release a wonderful aroma.
The next, and most important step, is to let the mash cool before using as a filling. Not doing this results in a big mess- trust me. Once the mixture is cool, place a spoonful on a wonton, dampen the won ton perimeter, place another on top, and crimp. Really easy.
All that's left to do is to heat equal parts of oil and butter in a pan, then saute. These are great on their own, with brown butter, or topped with warm coconut milk as pictured. Small green garnish, such as cilantro stems, and voila- gingered sweet potato ravioli is served.
Ginger Sweet Potato Ravioli with Coconut
Sweet potato, Won Ton, coconut, ginger in Recipe 
Reader Comments (4)
No "In Short" here either? What's going on, where am I, who am I, zomg twilight zone.
Looks delicious. You make such good food... makes me hungry.
Coconut milk and sweet potatoes sounds like a wonderful combination!
Awwee Stash how did I miss that one...that is gorgeous!