Ravioli with Sweet Potato Sauce
Ravioli with Sweet Potato Sauce is a Mediterranean main course. Watching your figure? This dairy free recipe has 506 calories, 21g of protein, and 17g of fat per serving. This recipe serves 4 and costs $1.51 per serving. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Vegetarian Times requires garlic, soy margarine, ravioli, and sweet potato. This recipe is liked by 604 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Sweet Potato Ravioli, Sweet potato & goat's cheese ravioli, and Roasted Sweet Potato and Feta Ravioli.
Servings: 4
Ingredients:
2 to 3 cloves garlic, minced
1 cup frozen green petite peas, thawed
16-oz. pkg. frozen vegetable-filled ravioli or tortellini
Salt and freshly ground black pepper to taste
1 Tbs. butter or soy margarine
1 cup low-fat milk or soy milk or as needed
1 large sweet potato (about 8 oz.)
Equipment:
microwave
bowl
pot
frying pan
Cooking instruction summary:
Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you microwaved an extra sweet potato from the previous night’s dinner, simply use it as is).Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions. Drain well and return to the pot.In small skillet, melt butter over medium heat. Add garlic and cook, stirring often, for 1 minute. Remove from heat. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.
Step by step:
1. Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you microwaved an extra sweet potato from the previous night’s dinner, simply use it as is).Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions.
2. Drain well and return to the pot.In small skillet, melt butter over medium heat.
3. Add garlic and cook, stirring often, for 1 minute.
4. Remove from heat. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.
5. Add sauce to cooked pasta in the pot. Stir in green peas and heat through.
6. Garnish with parsley and serve right away.
Nutrition Information:
covered percent of daily need
