Sweet Potato Ravioli with Lemon-Sage Brown Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve with ham, roast pork loin, Cornish hen, or venison. 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) |
Directions:
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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