Celery Root and Sweet Potato Ravioli

Celery Root and Sweet Potato Ravioli

Many thanks to Aran of @CannelleVanille for the tasty inspiration for this recipe. Read on for an inside look at holiday-eating in Basque Country, and Caitlin’s spin on the international flavors.

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holiday recipe

makes: dinner for 6

  • 2 Tbsp. olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium celeriac, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 dried bay leaf
  • 1 Tbsp. chopped fresh parsley
  • 1 1/4 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 1/2 cups vegetable broth
  • 1/2 oz. Parmesan cheese, finely grated
  • Fresh wonton wrappers
  • 2 eggs
  • 1 16 oz. container sour cream

sweet potato ravioli recipe
In a large pot, heat the olive oil over medium heat. Cook
the onion for 3 minutes or until translucent. Add the
garlic, celeriac, sweet potatoes, bay leaf, parsley, salt and
pepper; cook for another 3 minutes. Add the vegetable
broth and bring the liquid to a boil over medium-high
heat. Reduce the heat to medium-low, cover the pot,
and simmer for about 10 minutes or until the vegetables
are tender but not mushy. Remove the pot from the heat.
Remove the bay leaf and mix in the grated cheese. Blend
with an immersion blender to make the vegetables a little
finer. Let the vegetable mixture cool and thicken. While
the vegetables are cooling, fill a pot with water and turn
to high heat.

Place 5 wonton wrappers on a flat surface. Spoon
2 teaspoons of the vegetables in the middle of the
wonton wrapper.

In a small bowl, whisk together 2 eggs and 1/2 cup of
water. Brush the egg mixture on the exposed portions
of the wonton wrapper. Place another wonton wrapper
on top. Using the side of your hand, push any air
bubbles out of the ravioli. Continue with the rest of the
wonton wrappers.

When the raviolis are assembled, place in the boiling
water. Cook for 2 to 3 minutes or until they float to the
top. Once the raviolis are finished cooking, remove from
the water with a slotted spoon and toss with a spoonful
of sour cream, and salt and pepper for a simple sauce. Refrigerate any leftovers.

 

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