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. Just found the recipe? Click here to see where we talked about it!