Pork & Veal Kumera Ravioli with Fresh Tomato Sauce

For the Ravioli:
200g pork & veal mince
approx 3 tbsp fetta
1 piece kumera (orange sweet potato), about the size of a soft drink can, peeled
approx ½ cup sun-dried tomato, chopped finely
salt & pepper
dumpling wrappers (we tried both the white gow gee wrappers and also the egg wrappers)

Preparation:
1. Place the kumera in a pot and cover with water. Bring to the boil, then cover and let simmer until soft. It cooks faster if you cut the kumera into smaller pieces. When done, drain and put into a bowl. Season with salt & pepper and mash with a potato masher. You can do this step in advance if you like; you’ll avoid burning your fingers when assembling the ravioli if the kumera is cooled.
2. Put the mince into a bowl and crumble the fetta. Season with salt & pepper and mix thoroughly.

To assemble:
1. Lay out the wrappers on your chopping board. Put a tsp of the meat mixture on the centre of each wrapper, top with ½ tsp of sundried tomato, and top again with 1 tsp of kumera mash.
2. Wet all around the edges of the wrapper. Place another wrapper on top and seal the edges by pressing down gently. Repeat with the remaining wrappers and mixture.
3. Bring a pot of water to the boil in a large pan. You will only need about 5 cms of water, depending on how ‘tall’ your ravioli are; the water just needs to cover the ravioli.
4. Place the ravioli gently into the water in a single layer; they can overlap slightly but you don’t want them to pile up. Cook for about 3 minutes, or until the water returns to a fast boil.
5. Lift ravioli gently and plate them up, top with tomato sauce, or try them with your favourite sauce.

For the Tomato Sauce:
4 tomatoes
1 can diced tomato
2 tbsp olive oil
1 clove garlic crushed (about 1 tsp amount)
½ cup water
1 tbsp Italian herbs

Method:
1. Cut each tomato in half and cut out the core. Squeeze out the juices.
2. Chop the tomatoes into centimetre-cubes.
3. Heat the oil in a pan over medium heat. Cook the garlic until slightly browned, then add the both the fresh and canned tomatoes. Add the water and the herbs.
4. Bring to the boil, then turn the heat down to low and simmer uncovered for at least 1 hour. I would recommend 2 hours if you have the time. Check every half hour and add more water if necessary, or to your desired consistency.

– Nads

Ravioli made with dumpling wrappers – these are egg pastry wrappers

Made with gow gee wrappers

Sealing the ravioli

Homemade tomato sauce

The two types of ravioli lined up and ready to be boiled

Dinner is served!

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