Monday, October 20

Sweet Potato Ravioli with Balsamic Caramelized Onions

Autumn is my absolute favorite season. Between the gorgeous fall colors against a clear blue sky, the warm days and cool nights, cozy soups, chai tea and the excuse to pull out every recipe calling for pumpkin, squash or sweet potato I adore this season!

These ravioli are the essence of Autumn wrapped up in a savory sweet potato filling encased in a crispy won ton pastry and topped with incredible warm and rich caramelized onions. These would make an awesome harvest party appetizer and can easily be made ahead, popped in the freezer and cooked when convenient for you.

Sweet Potato Ravioli with Balsamic Caramelized Onions 

Serves 4

Potato Filling
2 Sweet potatoes pealed and cubed
1 tablespoon butter
1/4 cup milk
Pinch of fennel
1/4 teaspoon cumin
Dash of sea salt
Dash of black pepper

Caramelized Onions
1 large onion, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon balsamic vinegar

25 won ton wrappers

Peal and cube sweet potatoes. Bring to a boil and cook until tender. When potatoes are fork tender, drain water and add butter, milk, fennel, cumin, sea salt and black pepper. Mash until smooth.

In a skillet heat olive oil and butter over medium heat, add sliced onion and saute until soft. Stir in balsamic vinegar and set aside.

To prepare ravioli. Place 1 teaspoon of the sweet potato filling in the middle of the won ton wrapper. Dip your finger in water and wet the edges of the won ton wrapper. Fold and seal ravioli and set on a lightly greased cookie sheet while you prepare the remaining ravioli.

In a large nonstick skillet over medium heat, drizzle in a little olive oil. brown ravioli in batches until each side is golden brown. Serve with warm caramelized onions and wilted spinach and kale greens.

***To make ahead. Freeze in single layers between wax paper before cooking. Allow to thaw in the fridge before pan frying. ***

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