Sweet Potato Ravioli with Lemon-sage Brown Butter

Ready in 45 minutes

Serve with ham, roast pork loin, Cornish hen, or venison.

"Simply awesome with braised venison. I did adjust a little - rather than making the suace and pouring over the ravioli, I made the sauce and then briefly pan fried the cooked ravioli in the sauce to brown them a little."

- sbjonas

Top-ranked recipe named "Sweet Potato Ravioli with Lemon-sage Brown Butter"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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.

Notes

serving size: 3 ravioli

Credits

Added on Award Medal
Calories Per Serving: 187 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " sbjonas sbjonas

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Simply awesome with braised venison. I did adjust a little - rather than making the suace and pouring over the ravioli, I made the sauce and then briefly pan fried the cooked ravioli in the sauce to brown them a little.
sbjonas 2 years ago
serving size: 3 ravioli [I posted this recipe.]
blueskier 6 years ago
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