Sweet Potato Ravioli with Brown Butter Sauce

This recipe is an adaptation of another fabulous recipe from Diane Morgan’s Roots cookbook; what an amazingly wonderful surprise this book has been!

The sweet potato ravioli is a bit of a “cheat”, you use wonton wrappers instead of making fresh pasta dough for the ravioli. It worked os well, I will no longer hesitate to try ravioli recipes.

The recipe calls for sage leaves in the butter sauce, I found the ravioli was strongly flavored with sage, so omitted the sage in the butter sauce.

Did I say yet that this was delicious? It really was. It tasted like something I would have been served at a fine restaurant, in fact, I had a similar dish at FARMiCiA in Philadelphia in December.

To round out the meal, I served it with sautéed kale. We had a plateful of kale each!

Sweet Potato Ravioli with Brown Butter Sauce

adapted from Diane Morgan

1 3/4 lbs sweet potato (from the garden)

1 Tbsp extra-virgin olive oil

1 Tbsp unsalted butter

2 cloves garlic, minced

1/4-1/2 tsp dried sage, crushed

1 tsp Kosher salt

1/4 tsp freshly ground black pepper

1 1-lb package of wonton wrappers, kept refrigerated until needed

Butter Sauce

1/2 cup unsalted butter

pinch of sea salt

grated Parmigiano Reggiano

Directions

Position a rack in the center of the oven. Preheat to 425F.

Cut the sweet potatoes in half and rub the cut sides with olive oil. Place the potatoes cut-side down on a rimmed baking sheet. Roast until very tender when pierced with a fork, 30-45 minutes. Set aside to cool. Scoop out flesh and mash until completely smooth.

In a small frying pan, melt the butter over medium heat. Add the garlic and saute until soft but not brown, about 1 minute. Add the sage and crisp for 30 seconds. Remove from heat and add the salt and pepper. Mix into the sweet potato.

(sorry, I got distracted by Cammy and forgot to take a picture)

Line a baking sheet with parchment paper. On a clean work surface, you will work in batches of 4 ravioli, so lay out 8 wonton wrappers. Keep the remaining wrappers covered with a damp paper towel to keep them moist. For each raviolo, place 1 level tablespoon of sweet potato in the center of the wrapper.

Lightly brush the edges with water. Place another wrapper on top and gently press down around the filling to release any air pockets.

Using a 2 3/4 in round biscuit cutter or ravioli cutter/press, press gently to seal the raviolo.

As the ravioli are formed, place them on the parchment paper. Repeat until all filling is used up. WIll make between 18 and 32 ravioli.

Make the brown butter sauce – in a small frying pan, melt the butter over medium heat until it just starts to brown, 2 to 3 minutes. Remove from heat and season with the salt. Set aside and keep warm until ready to use.

Meanwhile, bring a large pot of salted water to boil and gently add the ravioli. Reduce the heat so the water boils gently and cook until tender, 4 to 5 minutes.

Using a large slotted spoon or spider, transfer the cooked ravioli to individual warmed plates or shallow bowls. Spoon the sauce over the ravioli and finish with a generous sprinkling of cheese. Serve immediately and enjoy!

Serves 4 – 5 as a main dish.