Vanilla-Orange Ravioli with Cranberry Syrup
From jo_jo_ba 16 years agoIngredients
- 1 ½ pounds sweet potatoes, peeled and chopped roughly shopping list
- ½ cup evaporated milk shopping list
- 3 tbsp maple syrup shopping list
- 1 tsp vanilla shopping list
- 1 tsp orange zest shopping list
- 1 tbsp unsalted butter shopping list
- 1 ½ cups whole-wheat flour shopping list
- 1 cup white flour shopping list
- 2 eggs shopping list
- ½ cup water shopping list
- 1 tsp salt shopping list
- ½ cup sugar shopping list
- 2/3 cup water shopping list
- 1/3 cup orange juice shopping list
- 2 cups fresh or frozen cranberries shopping list
How to make it
- Preheat the oven to 350F.
- Bake sweet potatoes about 1 hour or until tender.
- Put the potatoes in the bowl of a food processor fitted with the steel blade.
- Meanwhile, pour the milk and syrup into a pot, add the vanilla and orange zest and set it over medium heat.
- Bring to a simmer and cook for 10 minutes. Remove from heat.
- Pour the mixture over the potatoes in the processor and add the butter.
- Puree the potato mixture until smooth, set aside to cool completely.
- Mix together the flours and salt.
- Make a well.
- Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
- Turn out onto a floured board and knead for 20 turns.
- Wrap in waxed paper and let rest for 30 minutes.
- Preheat broiler.
- Roll dough out as thin as possible; cut into squares roughly the size of won-ton wrappers.
- Place a dollop of the sweet potato mixture in the centres of half the squares.
- Top with other half of squares and seal edges of ravioli with a fork or crimper.
- Spray each side of the ravioli with non-stick spray and place on baking sheets.
- Broil 2-3 minutes per side, until golden. Keep warm.
- In a saucepan boil sugar, water and orange juice, stirring to dissolve.
- Add cranberries and orange zest, return to a boil.
- Reduce heat, simmer for 15 minutes.
- Cool slightly, and pour over hot ravioli.
- Serve immediately.
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