Use won ton wrappers!! Many of them contain eggs, so I shop for mine at the Asian market. They have a much better selection and you can always find some that are egg free.
This Alfredo sauce is rich and creamy and takes all of 5 minutes to make.
Make this for your guests and they will think you spent the whole day in the kitchen! Wink wink. It'll be our little secret!
2 sweet potatoes, baked
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
3 Tbsp unsweetened almond milk
1 package of vegan wonton wrappers
1 package Fauxmagerie Zengarry Gruyere style cashew cheese
1 Tbsp dry cooking sherry
1/2 cup vegetable broth
1/2 tsp salt
Scoop out the flesh of the sweet potatoes and place in a bowl. Mash up the sweet potatoes with a fork. Add cinnamon, nutmeg, salt and almond milk and mix well.
Lay out some wonton wrappers with the floured side up. Place 1 Tbsp of sweet potato mixture in the middle of each wonton wrapper. Wet the edges of the wonton wrappers all around with a brush or your finger. Add another wonton wrapper on top and pinch the edges of the two wrappers together all around to form your ravioli. Repeat until all the wonton wrappers are used up.
Bring a pot of water to a rolling boil. Add a pinch of salt. Drop the ravioli a few at a time into the boiling water. When they're ready they will float to the top of the pot. Make sure they don't stick to the bottom or each other. This is why you just put in a few at a time. When they're ready scoop them out with a slotted spoon and spray with a bit of cooking oil. This will prevent them from sticking together.
To make the Cheezy Alfredo sauce. Add the cashew cheese, veggie broth, sherry and salt to a sauce pan. Warm over medium low heat, stirring constantly until it's a smooth texture.
Place your ravioli on a plate, top with Alfredo sauce and garnish with chopped sage or parsley.