Serve with ham, roast pork loin, Cornish hen, or venison.
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
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)
How to Make It
Preheat oven to 400°.
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.
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.
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.
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.
Very good...to make this a main course I added oyster and chanterelle mushrooms, sauteed in the drippings of pan-crisped mortadella (only pork I had on hand) which I then crumbled into the dish. Also used homemade pasta. Served with a green salad. I agree that butternut squash or even pumpkin would make good substitutes. I would make this again.
I made these today, i forgot to add the parmesean as i was making them, so i added it in with the lemon butter mix at the end and drizzles it on top, it made a nice "fancier" looking dish! and tasted just as good!
This dish was delicious. My mother loved it and described it as mouthwatering. The raviolis were very easy to make. My only complaint is that the recipe states that the sweet potato must be cooked for 40 minutes, but it actually took an hour. I was also worried that the ravioli's would fall apart after being boiled for two minutes but they stuck together and turned out beautifully. I will definitely make this dish again.
this is the best ravioli recipe ever! I used it to introduce a few Europeans to the sweet potato, and they are now avid fans. You can change up the proportions of spices, lemon juice, butter and Parmesan and it is still amazing. Its the classiest comfort food I've ever eaten and my husband and I make it every chance we get! We usually eat it by itself (varying the quantity depending on our hunger) but I would like to try some accompaniments with it in the future. Tossing the ravioli in the sauce works as well as drizzling if you want your pasta coated in butter.
Here is a small modification that you may enjoy. Add a little goat cheese (chevres is lovely, but a good feta also works well) to the sweet potato. Also, for those who didn't love the lemon, try making a creamier sauce incorporating lemongrass. Sprinkle with sage and chopped toasted hazelnuts.
I made these (for the second time) last night for a party. Everyone, including the people who claim not to like sweet potatoes, loved them. Easier to prepare than I thought they would be, but a bit time consuming for an everyday thing. We cooked the butter for a little less time and used a bit more lemon juice.
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