Sweet Potato Ravioli with Lemon-Sage Brown Butter

Sweet Potato Ravioli with Lemon-Sage Brown Butter (Adapted from CL)

For the ravioli

16 ounces sweet potatoes
2 tablespoons fresh grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
24 wonton wrappers
1 large egg white, lightly beaten

For the sauce

3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

To make the ravioli

Preheat oven to 400

Use a fork to pierce potatoes a couple times - place on a baking sheet coated with nonstick spray and place in the oven. Bake until tender, about 40 to 50 minutes. Remove and let cool completely. Peel potatoes and mash. In a medium bowl, mix together mashed potatoes, cheese, salt, cinnamon and nutmeg.

Working with a couple wrappers at a time, scoop about 1 tablespoon potato mixture into center of each. Lightly 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 a large pot of salted water to a boil - add a third of the ravioli and cook until done, about 2 minutes. Carefully remove ravioli and keep warm - repeat procedure with remaining ravioli.

For the sauce

In a small skillet, add butter and melt over medium-high. Add chopped sage to pan - cook until butter is lightly browned, about 1 to 3 minutes. Stir in juice, salt and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Makes about 4 servings.

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