OK so I think I've been making a lot of recipes that have the following components: ravioli made with wonton wrappers, brown butter sauces, and sweet potatoes. So it is no surprise that tonight's dinner involves all three. In fact, it's ridiculously similar to something I made in October: Sweet Potato Ravioli with Brown Butter. However, that one was "pretty disappointing" according to our review in the post. Tonight's was not disappointing. It was quite delicious! I loved the sage and lemon and brown butter sauce, and the ravioli is good and light. I would make this again.
Sweet Potato Ravioli with Lemon-Sage Brown Butter Sauce
Cooking Light, October 2007
1 (1-pound) sweet potato
2 tablespoons 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
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)
Preheat oven to 400°.
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.
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.
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.
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.
Yield: 8 servings