Sweet Potato Ravioli with Kale Pesto

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Grocery List

• 1 egg (this will be used for your egg wash)
• 1 pack wonton wrappers, circular

Ravioli Filling

• 1 sweet potato, diced
• 1 jalapeno, seeded and diced
• 1 shallot, finely diced

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How to make it

1. Start off by dicing all the ingredients needed for the recipe.
2. Lay the diced sweet potato on a parchment lined baking sheet. Put in the oven for 25 minutes. Roast until golden brown.
3. Once roasted, let the sweet potatoes cool down. Once cooled, add to a food processor; with the jalapeno and shallots.
4. Puree the mixture.
5. On a cutting board, lay down the wonton wrappers.
6. Scoop the filling. Put the egg wash around the wrapper and top off with a new wrapper.
7. Use your finger to form a rim and use your fork to make indents.
8. Boil the raviolis until they float.
9. Once cooked, add the ravioli to a sauce pan with your favourite pesto. I like the pesto from Sunflower Kitchen (Kale and Oregano Pesto)
10. Top with some feta cheese and fresh parsley