Sweet Potato Ravioli with Sage Butter Sauce


If you’ve never had fresh ravioli before, you don’t know what you’re missing! It took me a long time to make my own ravioli because I assumed it was a long, and difficult process. Truth is, it really isn’t!! Especially if you use my secret weapon: wonton wrappers! I admit that it is a difficult task to make fresh ravioli dough without a pasta machine, mainly because it takes a lot of skill to roll the dough out thin and consistent enough without breaking it. All we are sayin’ is give homemade ravioli a chance!! A package of wonton wrappers cost me $2, and it made about 50 jumbo ravioli (made at different times). This is a win, people- a big, big win. Although I must say that this combination I’m sharing with you today is to die for, you can come up with whatever  filling and sauce you want. Go classic- or go crazy. Doesn’t matter!

Now, lets talk about these ravioli I made. Rich, creamy, sweet, and savory, this vegetarian pasta dish is something I wish I could eat every single night. I imagine that they would be an incredible dish or appetizer around the holidays, as they are full of those festive flavors. There’s something so simple, yet luxurious about them. We made these and had a romantic candlelit dinner for two, with a glass of wine and nice music. It felt like we were eating out at a fancy restaurant. And, I must admit, we were both extremely dissapointed when they were gone. I literally almost got up and made another batch! **Note to self, make triple next time and stuff your face!

Want to know how truly simple it is to make? Keep on reading!

Sweet Potato Ravioli with Sage Butter Sauce

Makes about 10 large ravioli

What You’ll Need:

+ 1 pound sweet potatoes
+ 1 Tablespoon brown sugar

+ 1/2 Tablespoon each salt and pepper

+ 1 teaspoon crushed red pepper flakes
+ 1 tablespoon butter
+ About 1/2 package wonton wrappers (20 wrappers)
+ 1 large egg, beaten

+1 small onion, thinly sliced

+ 6 tablespoons butter

+ 2 garlic cloves, minced

+ 8 fresh sage leaves, roughly chopped
+ 1/2 teaspoon dried crushed red pepper

+Parmesan cheese for sprinkling

If you already have some leftover cooked sweet potatoes, skip the first step! Preheat oven to 400°F.  Cut sweet potatoes in half and place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out into small bowl. Spoon 11/3 cups pulp into medium bowl. Add sugar, salt, pepper, crushed red pepper, and butter; mash well.

Line a baking sheet with parchment paper. I used a biscuit cutter to make round ravioli. You can leave them square, however. I reserved the scraps for dinner the next night (hint: fried them to top on something- stay tuned for that one!). Using pastry brush, brush the wonton wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Place another wrapper on top, and seal, being sure to remove air pockets. Transfer to baking sheet. Let stand at room temperature while preparing  sauce.

Heat a drizzle of vegetable oil in saucepan over medium-high heat. Cook onions until soft and browned.   Add in butter and cook 2 minutes, until it starts to brown. Add garlic, sage and red pepper.

Meanwhile, 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 a sprinkle of parmesan cheese. VOILA!


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