This may be a recipe that I will wake up in the morning craving for dinner! There is just something about the sweet pasta pillows drizzled with the citrus buttery sauce that makes me want to run out to the grocery store, grab a few more sweet potatoes, and make it again. I was inspired to make this dish after ordering the pumpkin ravioli at Cucina di Pesce in Manhattan. Their pumpkin ravioli was paired with a creamy pesto sauce. It was delicious, but I wanted to do something a little different.
Since pumpkins are out of season right now, I decided to go with sweet potatoes. Additionally, I do not have a pasta making machine, nor the patience to make a pasta dough and roll it out until paper thin. I opted for easy peasy wonton wrappers.
With a little egg white and folding…
Presto! You’ve got a ravioli!
I knew I wanted to make a brown butter sauce, and after doing a little searching on the internet, I found a recipe for lemon sage brown butter sauce. I thought the lemon would definitely give the sauce a depth of flavor that would make Adam want to lick his plate clean! Oh, and it did. Adam had seconds before I was done finishing the photo shoot!Sweet Potato Ravioli with Lemon Sage Brown Butter Sauce from Group Recipes Printable Recipe
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
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)
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.
For the sauce, 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.