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Beet and Sweet Potato Ravioli

Beet and Sweet Potato Ravioli
Anne Dolce

Beet and Sweet Potato Ravioli

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. 

Click here to see Just Beet It.

Ingredients

  • 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

Directions

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. 

Nutritional Facts
Servings4
Calories Per Serving809
Total Fat30g46%
Sugar6gN/A
Saturated18g92%
Cholesterol103mg34%
Protein45g90%
Carbs88g29%
Vitamin A711µg79%
Vitamin B121µg18%
Vitamin B60.3mg14.9%
Vitamin C4mg6%
Vitamin D0.5µg0.1%
Vitamin E0.4mg2.2%
Vitamin K5µg7%
Calcium973mg97%
Fiber5g22%
Folate (food)88µgN/A
Folate equivalent (total)219µg55%
Folic acid77µgN/A
Iron5mg30%
Magnesium87mg22%
Monounsaturated8gN/A
Niacin (B3)7mg34%
Phosphorus700mg100%
Polyunsaturated1gN/A
Potassium623mg18%
Riboflavin (B2)0.9mg51.6%
Sodium1575mg66%
Thiamin (B1)0.7mg45.5%
Zinc4mg26%