This book has everything from Pigs in Blankets to Blini with Creme Fraiche and Caviar. There’s even a whole section for cocktails. I fell for the Pureed Soups because of the photo. Little cups of different types of soup are lined up in a rainbow of colors with beet soup next to butternut squash soup right by spinach-pea soup and so on. And, there are suggested garnishes like herbed croutons and roasted pepitas to serve with the soups. The mini quiches are adorable as are the Croque-Monsieur Bites. And, the Tostones with Crab Salad are at the top of my to-try list. There’s even an old-school Hot Artichoke Dip and a Hot-Crab and Pimento-Cheese Spread. Because I had a few local sweet potatoes sitting on my kitchen counter, I decided to dive in to Fried Sweet Potato Ravioli first. Baked sweet potatoes were cooled, and then the flesh was spooned into a food processor and pureed with heavy cream, grated parmesan, and salt and pepper. Wonton wrappers were each filled with two teaspoons of the sweet potato puree, and the edges were brushed with egg wash. The wrappers were folded over into triangles, and the edges were sealed. Working in batches, the filled wontons were fried a few at a time for about two minutes per side. The fried ravioli were served with sour cream topped with chopped chives.
Yes, this new book is simpler, and I chose a pretty simple recipe to make from it, but I loved them both. The streamlined approach hasn’t lost me, but I enjoyed the more complex style too. These crispy ravioli dipped in the cold sour cream were delightful. I have some leftovers in the freezer that can be warmed and re-crisped in the oven some other day. Now, I need to plan a party or two and make several more things from the new book.
Fried Sweet-Potato Ravioli
Recipe reprinted from Martha Stewart's Appetizers. Copyright ©2015 by Martha Stewart Living Omnimedia, Inc. Photos by David Malosh. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Using wonton wrappers instead of pasta dough eases the preparation of this savory starter, and results in a crisp, light crust. The ravioli are also a great make-ahead option; reheat in the oven when ready to serve, as a toasty prelude to a cold- weather meal.
3 sweet potatoes, scrubbed
1/4 cup heavy cream
1/4 cup finely grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
38 square wonton wrappers
1 large egg whisked with 1 tablespoon water, for egg wash
Safflower oil, for frying
Sour cream and snipped fresh chives, for serving
1. Preheat oven to 400°F. Prick sweet potatoes all over with a fork. Roast on a rimmed baking sheet until tender, about 1 hour. When cool enough to handle, scoop out flesh and transfer to a food processor. Pulse with heavy cream and cheese until smooth. Season with salt and pepper.
2. Working with one wonton wrapper at a time, place 2 teaspoons sweet potato filling in center of square. Lightly brush edges of wrapper with egg wash. Lightly press edges to seal. Using a small knife, make small decorative cuts along edges, if desired. Transfer ravioli to a parchment- lined baking sheet and cover with a kitchen towel.
3. Heat 2 inches oil in a heavy- bottomed pot over medium- high until 350°F on a deep- fry thermometer. Line a wire rack with paper towels. Working in batches, cook ravioli until golden on the bottom, 1 to 2 minutes; flip and cook until other side is golden, 1 to 2 minutes more. Use a slotted spoon to transfer to lined rack to drain. Return oil to 350°F between batches. Serve immediately with sour cream topped with chives.
MAKE AHEAD Arrange cooked and cooled ravioli in a single layer on a rimmed baking sheet. Freeze until firm. Transfer to a resealable plastic bag and freeze up to 3 months. Reheat on a parchment- lined baking sheet (do not thaw) in a 375°F oven, about 10 minutes.
NOTE To keep them warm while you finish frying batches, place ravioli on a parchment-lined baking sheet in a 225°F oven.
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