Sweet Potato Ravioli with Lemon-sage Brown Butter

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Sweet Potato Ravioli with Lemon-sage Brown Butter Ingredients

1 each Sweet potato 91 pound potato	6 quarts Water
2 tablespoons Parmesan fresh grated	Cooking Spray
1/2 teaspoon Salt divided	3 tablespoons Butter
1/4 teaspoon Ground cinnamon	1 tablespoon Fresh Sage chopped
1/8 teaspoon Ground nutmeg	1 tablespoon Lemon Juice fresh
24 Wonton wrappers	1/8 teaspoon Black pepper fresh ground
1 large Egg white lightly beaten	Fresh sage sprigs

Instructions for Sweet Potato Ravioli with Lemon-sage Brown Butter

1. Preheat oven to 400?.

2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400? for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

5. Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Main Ingredient: PotatoCuisine: American

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