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.
Sweet Potato Ravioli with Lemon-Sage Brown Butter
Randy Mayor; Melanie J. Clarke
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Amount per serving
- Calories: 159
- Calories from fat: 17%
- Fat: 5.1g
- Saturated fat: 3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 4.1g
- Carbohydrate: 24.3g
- Fiber: 1.9g
- Cholesterol: 15mg
- Iron: 1.3mg
- Sodium: 356mg
- Calcium: 45mg
- 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)
- 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.
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