The recipe I’m sharing is for homemade sweet potato ravioli. The ravioli may seem complicated and decadent, but they’re actually very easy to make, and quite healthy. Let me clarify, the ravioli is healthy… The butter sage sauce isn’t exactly Weight Watchers friendly. But, keep in mind that Valentine’s Day night is a night for eating well and loving well, so I would recommend indulging in the butter sage sauce and burning off those extra calories with a romantic post-dinner walk under the stars.Sweet Potato Ravioli (makes enough ravioli for 6 servings)To make this dish, you’ll need to buy the following ingredients:
2 sweet potatoes
1 cup part-skim ricotta
1 tsp nutmeg
1 package of wonton wrappers (usually refrigerated in the Asian section of supermarkets)
Grated Parmesan cheese
1 stick of unsalted butter
salt & pepper
One of the following: Potato ricer, Food Mill, Blender or Food Processor to puree potatoes
Slotted Spoon or Pasta Strainer with Handle to lift ravioli from boiling water
Once fully cooked, if you're using a ricer or food mill, cut potatoes in half and pass them through cut side down to puree. If you don’t have these tools, you can remove the skin to scoop out the potato flesh and puree the flesh in a blender or food processor until smooth. Mix puree with ricotta, nutmeg and salt and pepper to taste to create a filling. This step can be done up to 24 hours in advance and filling can be stored in an air-tight container in the fridge.
Boil a large pot of water. Set out a series of wonton wrappers on a clean surface. Place about 2/4 tablespoon of filling on the upper edge of the wonton wrapper as pictured below:
Use your fingertips to brush just a little water on the edges of the wonton wrapper. Fold the wrapper over the filling removing air pockets and forming a triangle. Press edges firmly together. Set aside on a tray or flat surface. Repeat with additional wontons ensuring that your working surface is dry between making wontons. If it is not, wontons will be difficult to work with as the wonton skins will become sticky.
Before cooking the ravioli, your sauce should be ready. Wash and roughly chop a handful of sage. Melt 1 stick of unsalted butter over medium heat. Add sage and stir often until you see brown particles forming in the butter. Remove from heat.
Next, decide how many ravioli you're going to cook and how many you're going to freeze for another meal. A typical "serving" is 6-8 ravioli per person. Set aside any ravioli you're not going to eat right away. I'll tell you what to do with those in a moment. Drop the ravioli you're going to cook into boiling water. Ravioli will only cook for 2-3 minutes. Remove with a slotted spoon or handheld strainer when they start to float. You could pour the ravioli over a colander, but that can lead to breakage. Add ravioli to the saucepan with butter sage sauce and gently coat with sauce. Serve with grated cheese.
Now for those extra ravioli... In order to freeze them you should lay them flat on a baking tray covered with plastic wrap, parchment paper or waxed paper. Then freeze for several hours. Once frozen, store them in an airtight container for up to 2 months. If you don't lay them out flat to freeze, they'll free in one big clump! When you’re ready to cook frozen ravioli, toss them into boiling water straight from the freezer.
I would recommend starting this meal with a simple green salad and ending with a delicious dessert. Check back here tomorrow for a great chocolate dessert recipe to complete your meal.Enjoy!