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Sweet potato & chicken ravioli
Sweet potato & chicken ravioli
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Savor bold flavors with a simple shopping list for sweet potato chicken ravioli.
Ingredients:
  • 350g sweet potato (kumara), peeled, cut into 1cm pieces
  • Olive oil, to drizzle
  • 1 bunch fresh chives
  • 450g chicken mince
  • 2 x 275g pkt gow gee wrappers
  • 100g butter
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Spread the sweet potato on the tray, drizzle with oil, and season with salt and pepper. Bake for 30-35 minutes until tender. Let it cool for 10 minutes before serving.
  • Finely chop half of the chives and place them in a bowl. Cut the remaining chives into 2cm-long pieces using kitchen scissors and set aside.
  • Combine chicken mince with finely chopped chive. Lay half of the wrappers on a clean surface. Spoon 1 tablespoon of chicken mixture onto each wrapper. Add 2-3 pieces of sweet potato. Moisten edges with water. Top with another wrapper and press to seal. Repeat with remaining wrappers and filling.
  • Cook one-quarter of the ravioli in boiling water for 5 minutes until tender. Use a slotted spoon to transfer them to a bowl. Repeat with the remaining ravioli in three more batches, refreshing the water between batches.
  • While the butter melts in a frying pan over medium heat, cook for 3-5 minutes until golden.
  • Drizzle the ravioli with the luscious butter and garnish with the fresh chive.

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