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
Serve with ham, roast pork loin, Cornish hen, or venison.
Yield: 8 servings (serving size: 3 ravioli)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Side Dishes/Vegetables