Sweet Potato Ravioli with Brown Butter Sage Sauce


What could be more classic of a combination than sweet potato and sage? I can’t explain what it is exactly that makes them so harmonious, but its glorious, and seasonally appropriate to boot! I must admit I am a little obsessed. (Did you see my post on sweet potato sage gnocchi?)
Well, take those two incredible ingredients, delicately wrap them in a light, soft ravioli, and sauté them in a sweet butter garlic sauce. What do you get? Heaven on a plate. Trust me on this one, make more than you think you’ll need. People ALWAYS want seconds.
I’ve found that these ravioli make an excellent (and simple) vegetarian dish for Thanksgiving. All of those beautiful seasonal flavors wrapped in perfect little pockets!
When I’m in a pinch for time (which I usually am) I just use wonton wrappers for the ravioli dough. It is surprisingly spot on to a real pasta dough, and it saves you half the work! Typically the wonton wrappers are made of simple natural ingredients, which makes me feel better about using a store bought product. I look at it as an ingredient, really!


Sweet Potato Ravioli with Brown Butter Sage Sauce

What You’ll Need:

+ 2 pounds sweet potatoes

+ 2 tablespoons brown sugar

+ 1 teaspoon garlic powder

+ 1 teaspoon salt

+ 1/2 teaspoon black pepper

+ 1/2 teaspoon crushed  red pepper (optional)

+ 1/2 teaspoon rubbed sage

+ 2 tablespoons butter, room temperature

+ 1 12-ounce package wonton wrappers

+1 large egg, beaten

For the Sauce:

+6 tablespoons butter

+ 8 large fresh sage leaves, thinly sliced, plus more for garnish

+ 1 clove garlic, minced

+ 1/2 teaspoon crushed red pepper

+ salt and pepper, to taste

Preheat oven to 400 degrees F. Cut the sweet potatoes in half lengthwise and place cut side down on the baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato out of skins into a bowl. Spoon 2 cups into medium bowl. (Reserve any remaining for another use.) Add sugar, seasonings, and butter. Mash until smooth.

Line large baking sheet with parchment paper. Line up wonton wrappers on a flat surface.  Using pastry brush, brush a wrapper with beaten egg along the edges. Fill with a teaspoon of the filling, and place another wonton wrapper on top. Seal edges, trying to press as much of the air out as possible. Transfer to your baking sheet. Allow to sit while you make the sauce.

Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Add in garlic, and remove from heat. Add sage and red pepper.

Working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with sage leaves, if desired.


xo Jessica

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