Sweet Potato Ravioli With Coconut Curry Sauce

This instructable shows you how to create your own ravioli by using won ton wrappers crimping them with a cookie cutter.  This technique can be done for any flavor of ravioli with your favorite sauce, but here's a flavor combo I dreamed up while thinking of the pasta contest.

The combo is great, the sweet potato is complemented at first by the sweet of the sauce, which is followed by a lovely fragrant curry and spice.

This Recipe is also Vegan.  I am not Vegan or Vegetarian, but believe me, you don't miss the meat or cheese here, as the sweet potato and the curry take center stage.

For the Ravioli:
Won Ton Wrappers, buy the thickest ones you can find.  I got mine at the asian grocery store
Trader Joe's Roasted Mashed Sweet Potato

Note, these cooking amounts are approximate, this is where you can just use your eye and keep tasting to create a sauce that is sweet and spicy to your taste.
For the Sauce:
2/3 C Coconut Milk
1 TB Curry
A few Shakes of Red Pepper Flakes
1 TSP Soy Sauce
1 TSP Black Vinegar
A few shakes of Garlic Salt
Pepper to taste
2 TB Brown Sugar
1 TSP Sesame Seed Oil
3 TB Corn Starch
Water

Lay out some won ton skins

Nuke 2 of the sweet potato "pucks" at a time for about 20 seconds

Put half of a puck worth of sweet potato on the skin and use your fingers to put some warm water around it.

Seal the second wonton skin on top.

Now if you're not into cute ravioli, you can stop here, this makes a fine ravioli, but I wanted to go a step further and make Hello Kitty ravioli, so if you're into cute, go to the next step.

Using a cookie cutter, cut out the shape.  This also helps seal the edges.

When you're done cutting you can use your fingers to squeeze the edges sealed even better, before laying it on a tray to rest.

Start a pot of boiling water on your back burner.

On the front burner combine the following:
2/3 C Coconut Milk
1 TB Curry
A few Shakes of Red Pepper Flakes
1 TSP Soy Sauce
1 TSP Black Vinegar
A few shakes of Garlic Salt
Pepper to taste
2 TB Brown Sugar
1 TSP Sesame Seed Oil

Next combine in a measuring cup
3 TB Corn Starch
Water

While the sauce heats up, and you have your corn starch mixture fully mixed, slowly pour it into the sauce, while stirring.  The heat and the cornstarch will quickly thicken. You won't need that entire amount of 3TB of cornstarch necessarily, so stop when you get a thick enough sauce to your taste.  If you over add, you can add in some more coconut milk to thin it out a bit.  I did that and then added in another shake of garlic salt to take the sweetness down a notch.

When your sauce is done you can turn off the heat and start cooking your ravioli.

Using a slotted spoon, gently put your ravioli into the boiling water.  Do a maximum of 6 in a pot, but make sure to put in one, and gently stir, and then add the next one, so they don't all stick together, or to the bottom of the pot.  Cook for 3 minutes.  The reason for the max of 6 is that your ravioli will slow the boil down.  Since they cook so quickly it's no big deal to do several batches.

Once they're done, use a slotted spoon to gently remove them and drain out the water.

I like to put a base of sauce on my plate, put about 3 ravioli and then put sauce on top.

This is an incredibly flavorful sauce, so you do not want to put on too much or it will overwhelm the ravioli.

Chef's notes: While you could actually fit a frozen sweet potato puck into a circular ravioli if you are not going to use a cookie cutter, I don't recommend it.  I tried that first and the amount of sweet potato was not in a good ratio to that of the pasta and the sauce.  It certainly is easier, but for me, it was too much sweet potato.

Enjoy your Hello Kitty Shaped Sweet Potato Ravioli with Coconut Curry Sauce!