Sweet Potato Ravioli with Lemon-Sage Brown Butter

By VegasBartender

David Bonom, Cooking Light

OCTOBER 2007

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)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.