Kumara and romano ravioli with tomato and basil sauce

Try this mouth-watering cheat's ravioli made with wonton wrappers.

  • 45 mins cooking
  • Serves 4
  • Print


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
Kumara and romano ravioli with tomato and basil sauce
  • 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


Kumara and romano ravioli with 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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