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Friday, September 17, 2010

Oranges & Greens

I bought a couple of sweet potatoes the other day at the Bath Natural Market and for some reason last night, my body was craving their orange goodness. I combined that craving with the desire to use up my wonton wrappers and to finally bust out that delicious basil I got in my last CSA share from Hatchet Cove Farms. Voila. Sweet Potato Ravioli with a Basil Goat Cheese sauce, plated on top of wilted spinach and graced with a side of homemade garlic bread.

Sweet Potato Ravioli
24 wonton wrappers
1 large sweet potato, cubed and steamed until soft
1/2 C arugula, chopped
1 large Shallot, chopped
1 T oil
2 T Nutritional Yeast (or you can sub Parm. Cheese)
1 T butter (unsalted)

While sweet potatoes are steaming, heat oil in pan over medium heat and saute shallots and arugula for 5-10 minutes until soft. When potatoes are done put in a bowl and mash with butter and nutritional yeast. Stir in arugula and shallots. Place a dollop of mixture in the center of a wonton wrapper and fold into a triangle by taking one corner and folding to touch opposite corner. Wet sides of wrapper with water on your finger and smoosh down firmly to seal. Then take left and right corner and fold in, then take top corner and fold in until they all meet - this makes it like an envelope. OR you can keep as a triangle or do it any way you feel works for you. This is just how I do them for my Gyoza and it always stands the test of cooking! When all ravioli are ready put enough water in a pot to cover ravioli and bring to boil. Turn to a gentle rolling boil and drop in 1/2 the raviolis at a time, carefully making sure they don't bump into each other. Cook for about 2 minutes and scoop out into a strainer (cover it with a dishcloth to keep warm while rest is cooking and you are making the sauce - OR you could turn the oven on VERY low and put them in their on a plate).

Basil Goat Cheese Sauce
1/2 C chopped basil
3.5ozs Goat Cheese
1 C milk (we don't use cows milk in our house so I made this with Original Almond Milk)
4 T butter (unsalted)
1 T cornstarch
2 T COLD water

Melt butter over medium heat in a sauce pan then add basil and stir thoroughly. Add goat cheese and milk and whisk until it's all mixed nicely. Mix cornstarch and cold water together and then stir into sauce and whisk until thickened.

Wilted Spinach
1 large bunch of fresh spinach leaves

Put leaves in a strainer and rinse with cold water. Heat a pan to medium heat and place spinach in pan. Stir gently until spinach as wilted.

To serve:
Place spinach on plate and put 5 ravioli's around it and 1 in the center then pour a bit of sauce over it all. Serve with some crusty garlic bread, and enjoy all the wonderful flavors and colors!

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