Sunday, March 29, 2009

Sweet Potato Ravioli with Lemon-Sage Brown Butter

Serve with ham, roast pork loin, Cornish hen, or venison.


8 servings (serving size: 3 ravioli)
* 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
* Cooking spray
* 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.

Nutritional Information
Calories: 159 (17% from fat)
Fat: 5.1g (sat 3g,mono 1.3g,poly 0.4g)
Protein: 4.1g
Carbohydrate: 24.3g
Fiber: 1.9g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 356mg
Calcium: 45mg

recipes by:David Bonom, Cooking Light
photo:Randy Mayor; Melanie J. Clarke


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