Name: Kumara and romano ravioli with tomato and basil sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Tomato and basil sauce; 2 teaspoon olive oil; 1 medium brown onion (150g), sliced thinly; 1/2 cup (125ml) dry white wine; 3 large roma tomatoes 270g), seeded, chopped finely; 1/4 cup (60ml) vegetable stock; 1 tablespoon finely chopped fresh basil; 1 large kumara (500g), chopped coarsely; 2 tablespoon finely grated romano cheese; 1 tablespoon dried currants; 40 wonton wrappers; 1 egg white, beaten lightly; fresh basil leaves, to serve

Ingredients

Tomato and basil sauce

2 teaspoon olive oil

1 medium brown onion (150g), sliced thinly

1/2 cup (125ml) dry white wine

3 large roma tomatoes 270g), seeded, chopped finely

1/4 cup (60ml) vegetable stock

1 tablespoon finely chopped fresh basil

1 large kumara (500g), chopped coarsely

2 tablespoon finely grated romano cheese

1 tablespoon dried currants

40 wonton wrappers

1 egg white, beaten lightly

fresh basil leaves, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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