Yo Yo Yo, what is up foodies! Idriss here, the pasta mastah. Today I will share with you a ravioli recipe, that is super easy to make, super yummy and, super hard to share. I mean these babies are so good you will not want to share them. Well, I didn’t. I present to you my Sweet Potato and Cream Cheese Ravioli.
If you read this blog often, you probably know by now how much I enjoy pasta, and by that, I mean fresh pasta. And, you probably already know how outraged I am by the fact that fresh pasta is often waaaay too overpriced.
I mean come on, 5 bucks for 10 lasagna sheets? Are those sheets famous or something?
Fresh pasta is so easy to make, so cheap, and is worth every minute of your time. You can make it with eggs, you can make it vegan just with semolina, and once you master it, you can go wild with different types of flour.
For this recipe however, I chose to buy it. I found a pack of gyoza wrappers, and I immediately saw: jumbo cream cheese ravioli with minimal effort.
That should be the title of this post.
It’s all about taking a classic, giving it a twist, to make more affordable and easier to make.
And if you think that gyoza is not a legitimate pasta, then feel free to make some fresh pasta.
The Sweet potato and cream cheese ravioli filling:
In the spirit of keeping things simple and catering to my laziness, I decided to peel the sweet potato, dice it and microwave it for 10 minutes. Problem is, this only takes care of cooking the potatoes, it adds neither flavor, nor fluffiness to them.
The idea you should keep in mind while you are working on a filling is this:
- You need your base, sweet potato in this case, to be already cooked.
- You need some kind of creamy dairy or nondairy substance. Think: sour cream, crème fraiche, heavy cream, milk, yogurt … or if you’re vegan, coconut cream is a great and so is non-sweetened almond milk.
- A blend of your favorite spices. In this recipe, I chose nutmeg, salt and pepper. Simple.
All is left to do is mashing and tasting. A tasty filling makes for an awesome Sweet potato and cream cheese ravioli.
First of all, did you know that cream cheese powder is a thing ? I kid you not! You can check it out right here on amazon. It’s the bomb !
For the sake of simplicity, once again I just went for a simple butter sauce. To be more accurate, butter and leeks. Often, I find that when I am making pasta, the less I complicate things, the better things are going to be. In this case, all I did is brown some butter, sauté some leeks and voila.
If you have enjoyed this recipe, why don’t you check out this other one right here:
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- 1 Large sweet potato
- ⅓ cup of cream cheese
- 1 Tbsp organic grassfed butter
- ½ Tsp of grated nutmeg
- Salt and pepper to taste
- 1 Leek, sliced thinly.
- 1 Tbsp of butter.
- 1.5 Tbsp of olive oil.
- 26 gyoza wrappers. (Wonton wrappers could work too).
- Peel and dice your sweet potato.
- Cook in the microwave of 10 minutes (Or boil until soft). If it still not ready, then pop it back for another 3 minutes.
- Rinse your leek from and cut into thin disks.
- Warm up a pan to medium high heat and melt your butter until lightly brown. To prevent it from burning, add 1 Tbsp of olive oil.
- (HINT) : Make sure you don't burn your butter. It's very easy to turn brown butter into black butter.
- Add your leeks and cook until they become soft and translucent. Set your sauce aside.
- (Optional) You can add 1 Tbsp of heavy cream to your sauce at this point if you wish.
- Once your sweet potato is cooked, mash using a potato masher and add your cream cheese, butter, salt and pepper. Mix thouroughly and taste to make sure that your flavors are on point. If your filling is too dense, add 1 Tbsp of warm water to lighten it up.
- Take one dumpling sheet (gyoza sheet or even wonton), and scoop one TSP of your sweet potato filling.
- Lightly brush the edges of your pasta with water and cover with anoter sheet. Press the edges lightly with your fingers to make sure that your ravioli is sealed. Repeat until there is no more filling.
- In a deep pot, bring some salted water into a boil and cook your raviolis on medium high heat. Once they start floating, take them out of the water and serve immediately with some of your butter and leeks sauce.
- (Hint) : Make sure you don't throw them all in at once, cook 3 at a time to ensure that the water temperature won't drop. If it does, your raviolis will stick to the bottom of the pan.
- Add some freshly grated romano and enjoy.
Endlessly curious hipster
Vegan dabbler (I try !)
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