Vanilla-orange Ravioli With Cranberry Syrup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 657.5
- Total Fat: 9.4 g
- Cholesterol: 123.2 mg
- Sodium: 85.5 mg
- Total Carbs: 130.5 g
- Dietary Fiber: 12.0 g
- Protein: 16.9 g
View full nutritional breakdown of Vanilla-orange Ravioli With Cranberry Syrup calories by ingredient
Introduction
A twist on the traditional pumpkin pie for a Thanksgiving dessert, sweet raviolis are filled with maple, vanilla and orange flavoured sweet potato, before popping under the broiler and being topped with a warm, sweet orange-cranberry sauce. A twist on the traditional pumpkin pie for a Thanksgiving dessert, sweet raviolis are filled with maple, vanilla and orange flavoured sweet potato, before popping under the broiler and being topped with a warm, sweet orange-cranberry sauce.Number of Servings: 4
Ingredients
-
1 ½ pounds sweet potatoes, peeled and chopped roughly
½ cup evaporated milk
3 tbsp maple syrup
1 tsp vanilla
1 tsp orange zest
1 tbsp unsalted butter
1 ½ cups whole-wheat flour
1 cup white flour
2 eggs
½ cup water
1 tsp salt
½ cup sugar
2/3 cup water
1/3 cup orange juice
2 cups fresh or frozen cranberries
Directions
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.