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Sweet Potato Ravioli with Lemon-Sage Brown Butter

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 3 ravioli)
Serve with ham, roast pork loin, Cornish hen, or venison.

Ingredients

  • 1 (1-pound) sweet potato
  • 2 tablespoons grated fresh Parmesan cheese
  • 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 chopped fresh sage
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • Sage sprigs (optional)

Nutrition Information

  • calories 159
  • caloriesfromfat 17 %
  • fat 5.1 g
  • satfat 3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 24.3 g
  • fiber 1.9 g
  • cholesterol 15 mg
  • iron 1.3 mg
  • sodium 356 mg
  • calcium 45 mg

How to Make It

  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.