As today is the sixth Friday in Lent – for today’s meatless dish I’ve made a Sweet Potato Ravioli & Sage Butter Sauce. Wonton wrappers are an easy substitute if you don’t want to make your own pasta. The filling is creamy and a bit on the sweet side…the sauce is buttery sage…delicious combination!
Sweet Potato Raviolis & Sage Butter Sauce
3 large sweet potatoes
4 oz cream cheese
1/4 cup Parmesan cheese
1/2 teaspoon salt
2 tablespoons butter
8 fresh sage leaves
48 wonton wrappers
Prick the sweet potatoes with a fork and place in microwave. Bake on High for 15 minutes until tender. Remove sweet potatoes from microwave and allow to cool slightly. Scoop the sweet potato flesh from the skins and place in a large mixing bowl. Add the cream cheese, Parmesan cheese, cinnamon, nutmeg & salt. Using an electric mixer, blend until smooth.
Lay the wonton wrappers on parchment paper and spoon a heaping tablespoon into the center of each wrapper. Have a small dish of water nearby: as you place a wonton wrapper on each ravioli, wet the edges of the wrapper and press to seal. Then use a fork around the edges to completely seal edges. Bring a large pot of salted water to boil.
Drop raviolis into boiling water and cook for 3-5 minutes; scooping them out as they rise to the top and placing them separately back onto the parchment paper.
In a large skillet, heat the butter and sage on medium heat until slightly browned. Gently add the raviolis and toss lightly. Sprinkle with additional Parmesan cheese and serve.