Directions:
- For ravioli: Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.
- Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)
- For fried shallots and sauce: Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.
- Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1822.44 Kcal (7630 kJ) | ||
| Calories from fat | 1488.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 165.39g | 254% | |
|---|---|---|---|
| Cholesterol | 360.04mg | 120% | |
| Sodium | 448.03mg | 19% | |
| Potassium | 982.46mg | 21% | |
| Total Carbs | 81.18g | 27% | |
| Sugars | 14.35g | 57% | |
| Dietary Fiber | 8.97g | 36% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 3mg | 101% | |
| Iron | 4.8mg | 27% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 356.72 Kcal (1494 kJ) | ||
| Calories from fat | 291.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.37g | 254% | |
|---|---|---|---|
| Cholesterol | 70.47mg | 120% | |
| Sodium | 87.7mg | 19% | |
| Potassium | 192.31mg | 21% | |
| Total Carbs | 15.89g | 27% | |
| Sugars | 2.81g | 57% | |
| Dietary Fiber | 1.76g | 36% | |
| Protein | 3g | 31% | |
| Vitamin C | 2.2mg | 19% | |
| Vitamin A | 0.6mg | 101% | |
| Iron | 0.9mg | 27% | |
| Calcium | 29.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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