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."
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.
serving size: 3 ravioli
sbjonas 3y agoSimply 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.
blueskier 8y agoserving size: 3 ravioli [I posted this recipe.]