Sweet Potato Ravioli with Sage Brown Butter Sauce
- 2 lb sweet potatoes, diced
- 4 tbsp olive oil
- 2 tbsp brown sugar
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 40 won-ton wrappers
- salt to taste
- 3 tbsp butter
- 1/2 C fresh sage leaves
Level of difficulty Average
Cost Average budget
Preheat oven to 400 degrees. Arrange sweet potatoes on a foil-lined baking sheet. Toss with olive oil and salt to taste until well coated, then bake until tender, about 45 minutes.
In large mixing bowl, mash potatoes. Add brown sugar, ginger and nutmeg and mix till creamy.
On a clean cutting board, line up 8 won-ton skins side-by-side. Fill four with 1 tbsp sweet potato mixture, then brush unfilled wrappers with water and place on top of filled wrappers. Pinch sides to seal. Repeat until done.
Bring a large pot of salted water to a boil and cook ravioli until they float to the top, about 2 minutes. Transfer to plates or bowls.
In a skillet over medium-high heat, melt butter. Add sage leaves and salt to taste, then gently swirl the pan until butter is slightly brown. Remove from heat and spoon over ravioli. Sprinkle with brown sugar and serve.
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