Sweet Potato (or Pumpkin) Ravioli
1/4 tsp cinnamon
ground ginger, salt, nutmeg
12 won ton wrappers
small bowl of water
Bring a saucepan of 3" of water to a boil. Prepare the raviolis while you are waiting for the water to come to a boil.
In a small bowl, mash together the sweet potato, cinnamon, and a dash each of the ground ginger, salt, and nutmeg.
Divide the filling between the 12 won ton wrappers, placing the filling in the center of each wrapper. Moisten your finger in the bowl of water and run it around the edges; fold one corner to its opposite corner (forming a triangle) and run your finger along the edges to seal. Repeat with remaining wrappers.
Boil six ravioli at a time for 2-3 minutes, until the wrap is translucent and the edges are tender. Scoop out with a slotted spoon and let drain on a paper-towel covered plate; serve.
Though dubious at first, once I got Abby to take a bite - it was on. She gobbled ravioli down like it was going out of style. And this is a kid who claims not to like sweet potato! Ha!
(If your sweet potato is canned in light syrup, as mine was, I'd recommend rinsing it off very well first. No need to get your tot hopped up on sugar at dinnertime!)