SWEET POTATO RAVIOLI WITH TOMATO AND BASIL SAUCE

Serve 4
1 sweet potato chopped coarsely

1 tablespoon of dried currant

Two sprigs of sage finely chopped

1 egg white beaten

40 wonton wrappers

Tomato and basil sauce

Olive oil

I medium brown onion

½ cup of dry white wine

3 large tomatoes chopped finely

¼ cup of vegetable stock

I tablespoon of finely chopped basil

1. Boil stem of microwave kumara until tender, drain.  Mash in medium bowl until smooth, stir in currant and sage.  A firm consistency is needed  ( do not add extra fluid )
2. Prepare tomato and basil sauce
3. Place 1 table spoon of the kumara in the centre of twenty wonton wrappers, brush around the edge with egg white. Top each wrapper with the remaining wrapper and press around the edges firmly to seal.
4. Cook ravioli in batches in large saucepan of boiling water, uncovered for about 4 minutes or until the ravioli float to the surface.
5. Serve ravioli topped with tomato and basil sauce, sprinkled with fresh basil leaves. (Parmesan cheese optional).

Tomato and basil sauce

1. Heat oil in medium frying pan , cook onion until clear
2. Add wine and bring to boil.  Reduce heat and simmer , until wine is almost evaporated
3. Add tomato and stock and stir until heated through. Stir in basil

Serve with baby rocket salad and parmesan if desired.