Baked Sweet Potato Spinach Ravioli (recipe below)
Family Features
Moms deserve special treatment, especially on Mother's Day. Serve her something deliciously different - a baked ravioli dinner that the kids can help create.
Natural foods expert and cookbook author Maribeth Abrams has cooked up an easy and great ravioli recipe that's sure to make mom happy. "I'm always looking for ingredients that are versatile, quick and easy," said Abrams. "I love using Nasoya wraps because they're fresh and all natural, so they make healthy eating convenient and fun." In addition to using wraps for ravioli, Abrams likes to use large square wrappers in place of lasagna noodles and small square or round wraps as mini pastry shells for fruit tarts, baby quiche and chicken salad cups for snacking.
For this special ravioli, kids can help fill the wraps and seal them up by painting a line of water along the sides of each wrap. Let them do the crimping with a fork and the cheese sprinkling, too.
Have them set the table with the good dishes and silverware. Some fresh flowers and handmade place cards are easy ways to dress up the table for mom.
For fun new ways to use Nasoya wraps any time of year, visit www.nasoya.com.
Baked Sweet Potato Spinach Ravioli
Yield: 24 Ravioli
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced or pressed
1 large sweet potato, peeled and cut into 1/4-inch cubes
1/2 cup vegetable broth or chicken broth
1 bag (9-ounce) pre-washed spinach
1/2 teaspoon cumin
1/4 teaspoon ground ginger
Salt and pepper, to taste
1 package Nasoya square wraps (48 wrappers)
Parmesan cheese
Place oil in large skillet over medium high heat. Add onion and garlic and cook, stirring, for 5 minutes. Add sweet potato and cook, stirring, for 3 minutes. Add broth, bring to a boil, cover, reduce heat to low, and cook, stirring occasionally, for 8 minutes. Add spinach, cover, and cook, stirring occasionally, for 5 minutes or until it is bright green and tender. Add cumin, ginger, salt and pepper to taste. Stir well and set aside.
Preheat oven to 375F. Mist a baking sheet with non-stick cooking oil spray and set aside. Fill a small bowl with water. Place 1 teaspoon sweet potato mixture onto one wrap. Dip a finger into water and "paint" a line of water along each side of wrap. Place second wrap on top, then crimp edges together tightly with fingers or tines of a fork. Place filled ravioli onto prepared baking sheet and repeat with remaining wraps.
Mist tops of the ravioli squares with non-stick cooking oil spray, and sprinkle them generously with Parmesan. Bake for 8 minutes or until golden brown. Let cool for 5 minutes on a wire rack and serve.
Sage Brown Butter Sauce (Optional):
2 thick cut slices of pancetta - diced
1 tablespoon olive oil
1 stick unsalted butter - cut into large pieces
Approximately 10 sage leaves - finely diced
Fresh black pepper
Place pancetta and sage in hot saucepan with olive oil and saut until slightly brown and starting to crisp. Add butter. Remove from heat when butter starts to brown; add pepper to taste.
Courtesy of Vitasoy