Celebrate The New Year With Manischewitz – Recipes For Grilled Mahi Mahi with Vinegar Spiked Vegetables And Sweet Potato Ravioli With Light Creamy Sauce

by Valerie Gray, From Val's Kitchen

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This New Year Treat Your Guests to New & Delicious Recipes

SECAUCUS, NJ (September 2010) With the new year in full swing and Yom Kippur and Sukkot around the corner, the house is sure to be filled with loved ones. Start the New Year off right with a meal they won’t forget. Best of all, these recipes are so simple to make and allow you to spend less time in the kitchen and more time with your guests.

Manischewitz provides a range of recipes to suit everyone’s taste buds while incorporating ingredients that are traditional kosher staples. Perfect for breaking the fast after Yom Kippur, are recipes such as the Grilled Mahi Mahi made with the new Manischewitz Vegetable Broth and Sweet Potato Ravioli made with the Manischewitz All-Natural Beef Broth and Kosher Salt. With Sukkot festivities five days later, the broths and Kosher salt can be used again in either your favorite family recipes or a new recipe from Manischewitz, which will surely have people running to the Sukkah for seconds.

Also, remember that Manischewitz has new all-natural ready-to-serve soups in addition to the existing all-natural line of ready to serve broths. The new vegetable broth and the pre-existing line are now available in a larger, reusable 32 oz. version, perfect for using larger recipes for big crowds. Other items, such as their preservative-free course flake Kosher salt is a key ingredient to have on hand as it can be used in almost any recipe.

When it comes time to break the fast, try these delicious recipes below and also visit our website – www.manischewitz.com for additional recipes including main dishes, appetizers, sides and more.

Grilled Mahi Mahi with Vinegar Spiked Vegetables

Cooking Time: 45 min


  • 3/4 cup baby carrots
  • 3/4 cup leeks, chopped (rinse well)
  • 3/4 cup rutabaga, chopped
  • 3/4 cup green bell pepper, sliced
  • 28 oz (2 cans) Manischewitz® Vegetable Broth
  • 1/2 teaspoon ginger, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 6 (6oz) Mahi Mahi filets
  • Manischewitz® Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 onions
  • 3 cups cooked rice
  • 2 tablespoons parsley


1. Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.

2. Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

3. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.

4. Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.

5. Serve with rice filled onion cups.


Cooking Time: 30 min


  • 2 tablespoons Manischewitz® Extra Virgin Olive Oil
  • 1 spanish or white onion, diced
  • 5 cooked sweet potatoes, skinned and mashed coarsely
  • 1 teaspoon cumin
  • ¼ teaspoon curry powder
  • ¼ teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon fresh garlic, minced
  • Manischewitz Kosher salt and fresh ground pepper to taste
  • 1 package of pre-made frozen ravioli rounds or wonton wrappers
  • Small cup of warm water
  • corn starch
  • 2 tablespoons pareve margarine
  • 2 tablespoons flour
  • 1 cup Manischewitz® Beef Broth
  • 1/3 cup non-dairy whipped topping
  • Pinch of kosher salt
  • Pinch of white pepper
  • 2 tablespoons dry white wine (optional)
  • Fresh parsley for garnish

To make ravioli:
In a large frying pan on a med-low heat, sauté the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt and pepper to the onions. Mix well and allow to sauté for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature.

Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While you wait for the water to boil, sprinkle counter with a little corn starch and lay out the ravioli rounds. Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold closed and pinch the ends of the ravioli to secure. Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate.

To make creamy sauce:
Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using optional wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste.

To Serve:
Drizzle creamy sauce over sweet potato ravioli and garnish with fresh parsley.

About The Manischewitz Company

The Manischewitz Company is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles and Gefilte Fish.

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1 comment

pat.navymom September 12, 2010 - 9:26 am

Always think of this company for matzos. Thanks for letting me know about other products.


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