Sweet Potato and Goat Cheese Ravioli in Sage Broth

By jbaird

Elegant and deceptively easy, these ravioli use won ton wrappers instead of pasta dough to simplify preparation, though your guests will undoubtedly think you slaved all day over this delicious meal. For a fun change of pace, use a cookie cutter to shape your ravioli. One medium baked winter squash or sweet potato leftovers measuring about 2 1/2 cups can easily substitute for the sweet potatoes in this recipe.

Per Serving (179g-wt.): 420 calories (170 from fat), 19g total fat, 10g saturated fat, 16g protein, 46g total carbohydrate (3g dietary fiber, 8g sugar), 75mg cholesterol, 680mg sodium

Ingredients

• 1/2 teaspoon olive oil
• 2 medium sweet potatoes
• 1/2 cup canola oil
• 2 tablespoons finely chopped sage plus 18 whole large leaves
• Pinch of ground cinnamon
• 1/4 cup walnuts, toasted and finely chopped
• 2/3 cup crumbled goat cheese
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 48 wonton wrappers
• 1 egg, beaten
• All-purpose flour
• 1 cup vegetable broth
• 3 tablespoons butter

Preparation

Step 1

Preheat oven to 400°F. Rub olive oil over potatoes and pierce them all over with a fork to let steam escape. Place on baking sheet and bake until soft, 30 to 50 minutes. Set aside to let cool, then peel and mash flesh. Meanwhile, put canola oil into a small pot and heat over medium-high heat until it registers 365°F on a deep-fry thermometer. Working
in batches, drop 6 sage leaves, one at a time, into the oil and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and dry on a paper towel. Sprinkle with salt and set aside.

Put 2 1/2 cups of the cooked mashed sweet potatoes in a large bowl; save any remaining mashed sweet potatoes for another use. Add cinnamon, walnuts, 1/3 cup of the goat cheese, maple syrup, salt and pepper and stir together well.

Place about 2 teaspoons of the sweet potato mixture onto each of 24 wonton wrappers. Brush edges of wrappers with egg and top with another wrapper. Seal well, pressing out any air with your fingers. Dust ravioli lightly with a bit of flour and transfer to a lightly-floured backing sheet as done.

Bring a large pot of salted water to a boil. Working in batches of about 8, add ravioli and boil gently for about 3 minutes, or until just cooked through. Using a slotted spoon, transfer ravioli to bowls as done and keep warm.

Bring broth to a boil in medium-sized saucepan. Add chopped sage and reduce heat to a simmer. Cook for 5 minutes, then turn off heat. Whisk in butter until well incorporated, then spoon broth over ravioli. Top with remaining 1/3 cup goat cheese and fried sage leaves and serve immediately.