A good way to get rid of leftover wonton recipes from who knows when...I had a sweet potato, a block of tofu, and some leftover wonton wrappers...um, ravioli night? Turned out pretty tasty once I added in a little vegan know-how and added a bit of nutritional yeast to make it cheesier and added some rubbed sage and other spices. The crumbled tofu gave the raviolis a kinda ricotta-ish texture and made the sweet potato not so...potatoey. The "cream" sauce was made from unsweetened soy milk, a "butter" and whole wheat flour slurry, and herbs and spices. Paired this with a whole wheat roll that had the yummy additions of tofutti cream chease and chives. Still prefer butternut raviolis to this, but it was well worth the effort in regards to my pantry crisis!
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