Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce

Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce
Staff Writer
Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce

Antonis Anchilleos

Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce

If you like to make fresh pasta dough, make a batch and roll it out for these ravioli. Alternatively, buy fresh pasta sheets, then roll them slightly thinner, and cut them into strips to form individual ravioli. Store-bought wonton wrappers make this recipe even easier for anyone who doesn't have a lot of time to spend in the kitchen.

See all sweet potato recipes.

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Directions

For the butter sauce

In a small frying pan, melt the butter over medium heat and heat until it just begins to brown, 2-3 minutes. Add the sage and crisp in the butter for 30 seconds. Remove from the heat and season with the salt. Set aside and keep warm until ready to serve.

For the ravioli

Position a rack in the center of the oven and preheat to 425 degrees.

Rub the cut sides of the sweet potatoes with the oil. Place cut side down on a rimmed baking sheet and roast until very tender when pierced with a fork, 30-45 minutes. Set aside until cool enough to handle. Scoop the flesh into a bowl, discarding the skins. Use a potato masher, ricer, or food mill to mash the potatoes until completely smooth.

In a small frying pan, melt the butter over medium heat. Add the garlic and sauté until soft but not brown, about 1 minute. Add the sage and crisp in the butter for 30 seconds. Remove from the heat and stir in the salt and pepper. Add to the sweet potatoes in the bowl and mix to combine.

Line a baking sheet with parchment paper. On a clean work surface, arrange 8 wonton wrappers in a row. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out. For each raviolo, measure a level 1 tablespoon of the filling and mound it in the center of a wrapper.

Lightly brush the edges of the wrapper with water to moisten them. Place another wonton wrapper on top and gently press around the filling to release any air pockets. Using a 2 ¾-inch round biscuit cutter or fluted cookie cutter, cut out the raviolo and crimp the edges. As the ravioli are formed, transfer them to the baking sheet. Repeat to make the remaining ravioli.

Bring a large pot of salted water to a boil and gently add the ravioli. Reduce the heat so the water boils gently (otherwise the ravioli could split apart) and cook until tender, 4-5 minutes. Using a large slotted spoon or a wire skimmer, transfer the cooked ravioli to individual warmed plates or shallow bowls. Spoon the sauce over the ravioli and finish with a generous sprinkling of pecorino. Serve immediately.

Nutrition

Calories per serving:

585 kcal

Daily value:

29%

Servings:

4
  • Carbohydrate, by difference 17 g
  • Protein 53 g
  • Total lipid (fat) 34 g
  • Vitamin A, IU 43 IU
  • Vitamin A, RAE 12 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin D 2 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 19 µg
  • Alanine 3 g
  • Arginine 4 g
  • Ash 3 g
  • Aspartic acid 5 g
  • Betaine 21 mg
  • Calcium, Ca 48 mg
  • Carotene, beta 1 µg
  • Cholesterol 258 mg
  • Choline, total 159 mg
  • Copper, Cu 1 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 16 g
  • Fatty acids, total polyunsaturated 8 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 1 g
  • Folate, DFE 31 µg
  • Folate, food 31 µg
  • Folate, total 31 µg
  • Glutamic acid 9 g
  • Glycine 2 g
  • Histidine 2 g
  • Iron, Fe 4 mg
  • Isoleucine 2 g
  • Leucine 4 g
  • Lutein + zeaxanthin 7 µg
  • Lysine 5 g
  • Magnesium, Mg 130 mg
  • Methionine 1 g
  • Niacin 12 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 2 g
  • Phosphorus, P 560 mg
  • Potassium, K 699 mg
  • Proline 2 g
  • Retinol 12 µg
  • Riboflavin 1 mg
  • Selenium, Se 60 µg
  • Serine 2 g
  • Sodium, Na 418 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 5 g
  • Threonine 2 g
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Water 141 g
  • Zinc, Zn 7 mg
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