With winter here, it's time for something on the heartier side. Pan seared ravioli will fill your belly and warm you up in no time. You will get a healthy dose of vitamin C with the mango-sweet potato sauce.
1 cup chopped sweet potato (about 1 large sweet potato)
3/4 cup Chica de Gallo mango pineapple salsa (plus some for garnish)
1/2 cup whole milk
2 tbsp olive oil
2 tbsp dark brown sugar
1 tbsp butter
Salt and pepper to taste
1 package of ravioli
Mango-Sweet Potato Sauce
Wash, peel, and cube sweet potato. Cover in water and boil in saucepan for 20 minutes or until soft. Drain sweet potatoes and put in blender. Add mango pineapple salsa, milk, olive oil, and brown sugar to blender. Pulse until thoroughly blended. Serve hot. Cover and refrigerate leftovers for up to a week.
Pan Seared Ravoli
Cook ravioli according to your favorite recipe or package instructions (We used butternut squash triangoli in the above picture and it was delicious). Drain ravioli very well. In a heavy pan, melt 1 tbsp butter. Heat drained ravioli for 3 minutes on each side or until browned. Serve with mango-sweet potato sauce and garnish with mango pineapple salsa.