Ingredients

• 350g sweet potato (kumara), peeled, cut into 1cm pieces
• Olive oil, to drizzle
• 1 bunch fresh chives
• 450g chicken mince
• 2 x 275g pkt gow gee wrappers
• 100g butter

Method

• Step 1 Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray. Drizzle with oil. Season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 10 minutes to cool.
• Step 2 Finely chop half the chives and place in a bowl. Use kitchen scissors to cut the remaining chives into 2cm-long pieces and reserve.
• Step 3 Add chicken mince to the finely chopped chive. Stir to combine. Place half the wrappers, in a single layer, on a clean work surface. Place 1 tablespoon of chicken mixture in the centre of each wrapper. Top with 2-3 pieces of sweet potato. Brush the edges with water. Top with another wrapper to enclose filling, pressing edges to seal. Repeat with remaining wrappers and chicken mixture.
• Step 4 Cook one-quarter of the ravioli in a saucepan of boiling water for 5 minutes or until cooked through. Use a slotted spoon to transfer to a bowl. Repeat, in 3 more batches, with the remaining ravioli, reboiling the water between batches.
• Step 5 Meanwhile, melt the butter in a frying pan over medium heat. Cook for 3-5 minutes or until golden.
• Step 6 Top the ravioli with the butter and sprinkle with the reserved chive.