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Chicken Sweet Potato Ravioli Curry Sauce

Chicken Sweet Potato Ravioli Curry Sauce is built on Teriyaki Sauce, Sweet Potato Pulp Only, Garlic, Ginger, and Chicken Bouillon Pepper. About 1 hr from start to finish for 2. Keep it handy for the next time you cook it.

Ingredients

• 4 oz
• 1 tsp
• 1/2
• 1
• 1/2 tsp
• 1/4 tsp
• 1 1/2 tbsp
• 16
• 1 1/2 cup

Method (preview)

1. 1

   A fusion dish of Asian flavors that got a good review. "This is a 'jump up and kiss the cook' spicy recipe.

2. 2

   Do it again!" 415 cals; 13% CFF (MC estimate).

3. 3

   Dairy is not essential to the taste of this dish.

4. 4

   Measure the milk.

5. 5

   Put chicken, teriyaki, and potato pulp in processor fitted with metal blade.

6. 6

   Add garlic, ginger, bouillon and pepper.

7. 7

   Pulse to finely chop; add milk through the chute to quickly form a paste.

8. 8

   Spoon about 1-1/2 teaspoons of the mixture onto won-ton wrapper (see tip); brush edges with water.

9. 9

   Fold diagonally to make a triangle, rolling, to remove unwanted air pockets.

10. 10

    Repeat for total of 16 ravioli (8 per serving).

11. 11

    Heat 2-3 quarts water to boiling in large stock pan; add 8 ravioli.

12. 12

    Make sure that 'dropped' ravioli do not get stuck to the pan bottom.

13. 13

    Boil for about 4 to 5 minutes.

14. 14

    Remove to a serving dish.

15. 15

    Keep warm in a 350F/180C oven while you make the next batch.

16. 16

    TIPS: While the water is coming to a boil, prepare the sauce (see recipe).

17. 17

    Transfer paste to a cutting board and shape it into a rectangle then cut the rectangle into 16 pieces.