Sweet Potato Ravioli

Sweet Potato Ravioli with Brown Butter Sage Sauce was originally published in Dish Beautiful

Ingredients

• 1 lb sweet potatoes
• 20 wonton wrappers
• 1 stick butter
• 4 large sage leaves
• 4 oz goat cheese
• 1/2 C toasted hazelnuts
• 1/2 t cayenne
• 1/2 t paprika
• 1/2 T cinnamon
• 1/2 t nutmeg
• 1/2 T vanilla
• S+P
• Freshly grated parmesan

Preparation

Preheat oven to 400. Wrap sweet potatoes in foil and bake on a baking sheet for 45 minutes until tender. Meanwhile, brown the butter in a skillet and add sage until crisp. Once the potatoes are cool enough to handle, remove skins and place in food processor. Add goat cheese, spices, vanilla, salt and pepper to taste. Blend until smooth. Place mixture in a piping bag or ziplock with the corner snipped. Pipe onto wonton wrappers. Paint the edges with water and fold into triangles. Add to a pot of boiling water. They are ready when they float to the top. Remove with a slotted spoon and ad to plate. Top with browned butter, sage, hazelnuts and a dusting of parmesan.

Follow Lindsey Bishop @dishbeautiful