Quick & Easy

Kumara and romano ravioli with tomato and basil sauce

Try this mouth-watering cheat's ravioli made with wonton wrappers.
kumara and romano ravioli with tomato and basil sauce


Tomato and basil sauce


1.To make tomato and basil sauce, heat oil in medium frying pan; cook onion, stirring, until onion softens. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until wine has almost evaporated. Add tomato and stock; stir until heated through. Stir in basil.
2.Meanwhile, boil, steam or microwave kumara until tender; drain. Mash in medium bowl until smooth. Stir in cheese and currants.
3.Place 1 tablespoon of the kumara mixture in centre of each of 20 wonton wrappers; brush around edge with egg white. Top each with a remaining wrapper, press around edges firmly to seal.
4.Cook ravioli, in batches, in large saucepan of boiling water, uncovered, about 4 minutes or until ravioli float to the surface.
5.Serve ravioli topped with tomato and basil sauce, sprinkled with fresh basil leaves and served with a baby rocket and parmesan salad, if desired.

Wonton wrappers can be found in the refrigerated sections of most supermarkets or Asian grocery stores.


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