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Sep 27

Sweet potato raviolis with lemon-sage brown butter

Happy autumn, everyone!

I feel like I got a late start this year, as I spent the last couple of weeks on vacation in places where it's eternal summer. Typically I like to start cooking fall recipes the day after Labor Day.

But now that I'm home, I'm ready for apples, pumpkin, caramel and all the other delicious flavors of fall!

I found this recipe in an old Cooking Light magazine. I've never made raviolis before, because they always seemed too difficult. But these were simple enough – just use wonton wrappers as the noodles.

I cut down the cooking time by microwaving the sweet potatoes instead of baking them in the the oven. Five minutes as opposed to 40 minutes seemed much better, and since they were being peeled and mashed anyway, I didn't see a problem.

I also substituted goat cheese for the Parmesan cheese. I just like goat cheese better, although I'm sure both would be tasty.

These definitely tasted like fall. They were sweet (obviously), and the cinnamon and nutmeg added to that cozy flavor. They were a bit rich, however. I ate about three.

I served them alongside a roast chicken. They'd also be great for Thanksgiving, as they aren't a ton of work, but look very elegant.

Recipe: Sweet potato raviolis with lemon-sage brown butter

Adapted from Cooking Light magazine

  • 1 (1-pound) sweet potato
  • 2 tablespoons goat cheese or 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
  • Cooking spray
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • Sage sprigs (optional)
  1. Pierce potato several times with a fork; place on a paper towel in the microwave. Microwave 5 minutes or until soft and cooked through. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
  2. Working with two to four wonton wrappers at a time, 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.
  3. 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.
  4. 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.

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