Just a few days ago, area schools were closed due to excessive heat.
When my husband left for work this morning, it was 50 degrees.
Hello flannel pants and ugly granny sweater…we meet so soon?
Officially, Fall won’t arrive until later this month though today’s weather is showing otherwise. At our house, Fall weather brings Fall flavored foods. Squash, sweet potatoes, apples and pumpkin…you will find them all in our kitchen. A recent contest by Musselman’s Apple Butter gave me a spark of an idea. The contest requires using apple butter in a recipe, that isn’t similar to those on their website. I came up with the idea of Apple Sweet Potato Ravioli. Stuck somewhere between ravioli and pierogi, these savory sweet pockets of goodness are perfect for a day like today. Just ask my son who polished off the entire plate. Perfect.
**Update: This recipe won me 2nd place in the Double Duty Divas and Musselman’s Apple Butter Recipe Contest. 2nd prize consists of $150 cash and a ticket to the iRetreat Conference in Hershey, PA.**
- 1 12 oz. pkg. Wonton wrappers
- 3 Large Sweet Potatoes, peeled and sliced
- 6 TB Butter + 1 TB
- ½ Large Shallot, minced
- 2 TB Extra Virgin Olive Oil
- 1 c. Shredded Formagio Trio (or shredded Parmesan or the like)
- ½ t. Crushed Red Pepper
- ½ t. Dry Thyme
- ½ c. Musselman's Apple Butter
- Fresh tarragon leaves (optional)
- Sour cream (optional)
- 1 large onion, sliced thin
- Salt & Pepper to taste
- Boil sweet potato slices until tender.
- While potatoes are boiling, saute shallot in 1 TB extra virgin olive oil until translucent.
- Drain potatoes. Add sauteed shallots, 6 TB butter, shredded cheese, crushed red pepper, thyme and salt & pepper to taste. Mash all together.
- Stir in apple butter. This potato mixture will be your filling.
- Lay out several wonton wrappers (not all of them as you don't want them to dry out.) Put 1 t. scoop of filling in the center of each wrapper. If using tarragon leaves, lay 1 leaf on the top of filling. Wet around all edges of wrapper with water. Fold each square over the filling and press edges, squeezing out all air. Lay aside until ready to boil.
- Melt 1 TB butter and 1 TB extra virgin olive oil in large saute pan. Add sliced onions and cook until tender.
- Fill large pot with water. Drop ravioli in salted, boiling water and boil for 2 minutes (until they float.) Remove with slotted spoon and quickly saute in pan with butter/onions. Repeat for additional servings.
- Serve with a dollop of sour cream.
- Serving Size: Depends on appetite. 6-8 ravioli per person, suggested.
- **If you have extra filling leftover, use as kicked up mashed sweet potatoes!**