Ravioli with "orange" Stuffing - Two Ways

One of the different types of raviolis

Raviolis are sold between $5-$7 for a big bag in the supermarket close to where I live. The prices fluctuates according to brand but regardless of brand, taste and quality they all have one thing in common - convenience. The raviolis are nicely pre-made for you and all you need to do is boil some salted water and cook these raviolis until al-dente.

BUT.

I am a masochist. I have always been a masochist. I like the hard, painful and the long winded way. My family and some friends think I am quite a nut. So I made raviolis myself, from scratch - dough, filling, whatever. Maybe I like to bask in the ray of self-perpetuated glory before a plate of ravioli while I look liked I have just fought the war with a rolling pin and some flour. Maybe, I just like things done from scratch so that I can appreciate the culinary splendor better and as such take me another step further into perfecting my ultimate dumpling. Maybe, I'm just a masochist.

Actually, dear foodies, it's not exactly hard to make raviolis. Our Chinese ancestors have been making pot stickers and wontons since even before the 7 kingdoms were united - what's hard about making raviolis except it's tedious and time consuming? So don't attempt ravioli if you're hungry :)

To make raviolis, start with this link ----> Making Ravioli

To make the "orange filling":
1 sweet potatoes, boiled until soft
3 cloves of garlic, boiled together with sweet potatoes
1/2 cup of pumpkin filling
1 teaspoon kosher salt
pepper to taste
1 tablespoon of olive oil
1 big sprig of fresh rosemary, chopped *use dry rosemary if unavailable*

Method:
1. In a food processor, put in boiled sweet potatoes, squeeze out the soft garlic from its peel, pumpkin filling, salt, pepper, olive oil, rosemary.
2. Blitz until you get a smooth and creamy paste
3. Use as a filling for your ravioli. Follow the instructions from the link above because that's what I used as my guideline.

If you want meaty stuff, you'll have to wait until i do a meaty ravioli with mushrooms or google for a recipe if you cannot wait :)

This ravioli is not stuffed with oranges, it is stuffed with an orange paste made from sweet potatoes and pumpkin. It is very delicious because I love the savory sweet flavor of the pumpkin-sweet potato filling. I flavored the filling with freshly chopped rosemaries so every pocket of ravioli emanates of rosemary and a light sweetness.

We all know the traditional way of eating ravioli, which is cooking the stuffed pasta until it's done and eating it with your fav. marinara sauce, cream or aioli. But I have a better idea. I deep fried my ravioli into a crispy golden brown and used my tomato marinara sauce as dip :) It's SO wonderful eating it that way. It's also the perfect food to entertain ;)


Remember to sprinkle some salt on the fried raviolis - dip and eat :)