Sweet Potato Ravioli
in a Sage Brown Butter Sauce
As the first day of Autumn was just a few weeks ago, I am so excited to start new seasonal recipes. However, everyone was also excited and the store was sold out of pumpkin and butternut squash! This variation is another delicious filling though. This one is very simple, and yet fills your belly while warming your heart.
· 1 can sweet potato purée (about 1.5 cups)
· 2 tablespoons dry Italians breadcrumbs
· 2 tablespoons fresh grated Parmesan cheese
· 1/2 teaspoon minced fresh sage, plus 8 leaves, chopped
· 1/4 teaspoon freshly ground black pepper
· 1/8 teaspoon ground nutmeg
· 30 wonton wrappers
· 4 tablespoons butter
· 3 tablespoons chopped pecans, toasted
Stir sweet potato purée, breadcrumbs, 2 tablespoons parmesan, minced sage, pepper, and nutmeg. (Make sure to taste and adjust seasoning at this point.)
Working with 1 wonton wrapper at a time, spoon 2 teaspoons potato mixture into the center of wrapper.
Brush edges of wrapper with water. Using another wonton wrapper, press edges firmly with fingers to form a square.
|Nothing says tomboy like football followed by ravioli! hehe|
Repeat procedure with remaining wonton wrappers and sweet potato mixture.
Fill a large pot with salted water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently.
Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
While ravioli are cooking, melt butter in a large sauté pan, add sage leaves and continue to cook until the butter turns a golden brown color. Add pecans. Remove from heat and add 4 tablespoons parmesan.
Toss cooked ravioli into the brown butter sauce.