Potato Ravioli with Wanton Wraps undoubtedly has its roots at Ellis Island. Only in America can you find a hearty-warming dish created from such a variety of ethnic styles and ingredients. It just goes to highlight our cultural commonalities, at least from a culinary perspective. Here are two recipes using two potato variations and one pasta variation for what you might otherwise expect.A simple recipe for Sweet Potato Ravioli consists of 1 cup mashed sweet potatoes, 2 minced garlic cloves, 1/2 teaspoon ground ginger, salt and pepper to taste, and 32 won ton wrappers. To prepare, mix sweet potatoes, garlic, ginger with salt and pepper.

Spoon1 tablespoon mixture onto wonton wrapper. Brush edges of wrapper with water. Top with second wrapper and seal. Repeat with remaining potato mixture and wrappers. In 3 quarts boiling water, cook 4 to 6 ravioli ‘al dente.’ Remove with slotted spoon and repeat with remaining ravioli.Alternatively, use an equal amount of mashed Idaho potatoes. Substitute ingredients with ½ cup bacon bits, 1 tablespoon chopped chives, 1 minced garlic clove, 1 tablespoon butter, 2 tablespoons grated Parmesan cheese, and salt & pepper to taste.For a simple sauce to garnish either variation, boil 1/2 cups chicken stock with 3 tablespoons butter, and 1 tablespoon finely chopped chives. Plate ravioli. Spoon sauce to coat and serve immediately.As another simple sauce, melt 1 stick butter in skillet and cook until butter begins to brown slightly. Remove from heat and add ¾ tablespoons balsamic vinegar and ¾ tablespoons chopped fresh thyme. Plate ravioli. Spoon sauce to coat, and sprinkle with chopped pecans. Serve immediately.