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)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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