Articles forum: Yoeme basil & sweet potato ravioli

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Aug 9, 2010 2:59 PM CST
Name: Christine
Northeast Texas, Zone 7b
Several sprigs of Yoeme basil, about 40 leaves plus more for garnish
2 lg. sweet potatoes, baked, or otherwise thoroughly cooked
1 teaspoon 5 spice powder
1/2 teaspoon ginger powder
1 or 2 Tablespoons honey
1 bunch of chives, chopped
1/2 pack wonton wrappers
1 egg mixed w/2 T water for egg-wash
1 stick butter, cut into 8 T
1 T balsamic vinegar
2 T Canola oil
Salt & pepper

Smash together baked sweet potato, five spice, ginger powder, salt, pepper, chives and honey in a bowl - let cool.
Place wonton down and lay a basil leaf in the center; scoop one spoon of potato mixture, another basil leaf.
Brush egg-wash around the edges and place a second wonton on top, sealing tight.
Repeat with remaining filling and wontons.
In a saute pan over high heat, melt 4 tablespoons butter and add canola oil. Sear the raviolis until crisp on both sides.
Put all of the ravioli on a paper towel to drain.
Add remaining butter to the pan and brown, then add additional basil, cook for a moment and be careful of popping from the moisture of the basil in the hot butter.

Serve on plates of 3 to 5 per serving.
Drizzle ravioli with balsamic vinegar, add basil garnish.

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