Sweet Potato Ravioli with Sage Butter Sauce

By Erinswan

Ingredients

• 1 lbs sweet potatoes/yams
• 1 Tbsp brown sugar
• 1 Tbsp (1/4 stick) butter, room temperature
• 1 12-ounce package wonton wrappers
• 1 large egg, beaten
• Fried shallots and butter sauce
• 1/4 cup vegetable oil
• 2 large shallots, cut crosswise into rings
• 3 Tbsp butter (3/4 stick)
• 6 fresh sage leaves, thinly sliced
• 1/2 tsp dried crushed pepper
• 1/4 cup pine nuts, toasted (optional) - See more at: http://www.babygourmet.com/blog/nutritious-recipes-budget-3-sweet-potato-ravioli-sage-butter-sauce#sthash.7M2tZuop.dpuf

Details

Servings 30
Adapted from babygourmet.com

Preparation

Step 1

Makes 30 ravioli

-1 large egg, beaten

Directions for Cooking Ravioli

1. Preheat oven to 400°f

2. Cut sweet potatoes in half lengthwise; place cut side down on a lined baking sheet. Roast until tender, about 30 minutes, cool. Scoop potato pulp out of skins into a small bowl.

5. Place wonton wrappers on the work surface. Using pastry brush, brush wrapper with beaten egg. Place ½ Tbsp sweet potato filling in center of each. Fold each wrapper diagonally over filling, forming triangles. Seal edges. Transfer to baking sheet. Let stand while making sauce.

6. Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer to paper towel lined plate to drain. Cook butter in frying pan on medium head until beginning to brown, about 3 minutes. Remove from heat, add sage.

7. Meanwhile, cook ravioli in large pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce, toss to coat.