Garlic-Ginger Yam Ravioli

Once we discovered the secret to perfect pasta Matt and I made ravioli several times over the course of a couple weeks.  While I liked every filled we tried I think this garlicy, gingery yam filling was the best.  You could just eat the filling plain--it was that good.   Like the pasta, this recipe inspired by the Plumb cookbook--but Matt couldn't bring himself to use the amount of fat it called for.  It seemed absurd.  And the recipe certainly wasn't lacking for awesomeness when the amount was drastically reduced.

Ginger-Garlic Yam Ravioli Filling

3-4 red-skinned yams 
1-2 T olive oil
2 T fresh ginger, chopped
2 T garlic, chopped
salt and pepper, to taste
1 T sugar
1 T Earth Balance margarine, melted

Half yams lengthwise.
Place on baking sheet and drizzle with olive oil.
Bake at 400 degrees F for 45 minutes or until very soft.
Saute garlic and ginger in olive oil until lightly browned, about two minutes.
Put in a bowl with yams, and the oil they cooked in and mash.
Mix in sugar, butter, salt and pepper.
Stir well.
Place a teaspoon of filling in the middle of each cut circle of pasta dough and seal with a dab of water.

We are going to make a whole bunch of different types of ravioli to pop in the freezer for those days where we just don't have the time or ambition to cook up something.  They cook very well from frozen.  Huzzah for delicious freezer meals!