Beet and Sweet Potato Ravioli Recipe
Daily Value: 41%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||142µg||36%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
People usually associate beets with salads — but not me. Because of their healthy reputation and sweet buttery flavor, and I always try to think of the most indulgent ways to enjoy them. This ravioli recipe is my most recent creation, and I like to serve it with a light Alfredo sauce and crumbled chicken sausage.
- 2 beets, peeled, roasted, and grated
- 2 medium-sized sweet potatoes, baked
- One 15-ounce container ricotta cheese
- 2 cups shredded Parmesan cheese
- Salt and pepper, to taste
- 1 package wonton wrappers
In a medium-sized bowl, combine the grated beets, sweet potato filling, and the cheeses. Stir to combine, mashing the baked potato with a fork until smooth. Season with salt and pepper, to taste.
On a large cutting board or work space, lay out the wonton wrappers and place about 1 tablespoon of the filling close to a corner of each wrapper. Wet the edges of the wrapper with some water and fold over to make a triangle. While filling the wonton wrappers, bring a large pot of salted water to a boil over high heat.
Boil the ravioli until cooked through and floating at the top, about 3 minutes. Serve with a light cream sauce or toasted butter sauce.