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Ingredients
- 350g sweet potato (kumara), peeled, cut into 1cm pieces
- Olive oil, to drizzle
- 1 bunch fresh chives
- 450g chicken mince
- 2 x 275g pkt gow gee wrappers
- 100g butter
Description
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Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray. Drizzle with oil. Season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 10 minutes to cool.
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Step 2
Finely chop half the chives and place in a bowl. Use kitchen scissors to cut the remaining chives into 2cm-long pieces and reserve.
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Step 3
Add chicken mince to the finely chopped chive. Stir to combine. Place half the wrappers, in a single layer, on a clean work surface. Place 1 tablespoon of chicken mixture in the centre of each wrapper. Top with 2-3 pieces of sweet potato. Brush the edges with water. Top with another wrapper to enclose filling, pressing edges to seal. Repeat with remaining wrappers and chicken mixture.
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Step 4
Cook one-quarter of the ravioli in a saucepan of boiling water for 5 minutes or until cooked through. Use a slotted spoon to transfer to a bowl. Repeat, in 3 more batches, with the remaining ravioli, reboiling the water between batches.
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Step 5
Meanwhile, melt the butter in a frying pan over medium heat. Cook for 3-5 minutes or until golden.
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Step 6
Top the ravioli with the butter and sprinkle with the reserved chive.