The Sweet Potato Love Continues

Before one of my first New York friends moved to Portland, She gave me her recipes to go through and I copied a lot of them.  Sweet Potato Ravioli with Lemon Sage Brown Butter was one I copied, so I have had it for a few years now and I guess I never made it because I thought it would take a long time or looked difficult.  Since Sweet potatoes are my new love, and this makes 8 servings I thought it would be another good recipe to make at home. 

It was a much bigger hit with the family than the Risotto, although my little sister still refused to try them since they had sweet potato.  They had much more flavor according to my mom and I would have to agree with her, but I still love the risotto.  We stuck to the recipe pretty closely except we didn’t use fresh lemon juice and used dried sage. We may have also had too much sweet potato, or put too little in wrappers, but we ended up with about 40 raviolis. 

To make the 16 year old baby happy we made her some perogies with leftover Christmas mashed potatoes mixed shredded cheddar and the extra wanton wrappers without any butter sauce.  These were also really tasty and fast.  Just mix up the potatoes and the cheese and place them in the wrapper the same way as the ravioli and cook the same.  One can be less picky than my sister and add a sauce to it. 

Sweet Potato Ravioli withe Lemon-Sage Brown Butter

  • 1  (1-pound) sweet potato (two potatoes)
  • 2  tablespoons  grated fresh Parmesan cheese
  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground nutmeg
  • 24  wonton wrappers (we ended up using about 40)
  • 1  large egg white, lightly beaten
  • 6  quarts water
  • Cooking spray
  • 3  tablespoons  butter
  • 1  tablespoon  chopped  sage
  • 1  tablespoon lemon juice
  • 1/8  teaspoon  freshly ground black pepper

  1. Preheat oven to 400°. 
  2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl. 
  3. 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. 
  4. 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. 
  5. 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. 

We had to wait a bit for my dad and brother to get home for dinner and so the ravioli stuck together even with all the cooking spray.  We ended up more of a casserole than individual raviolis.