Ricotta Ravioli with Sweet Potato Sauce Recipe

Name: Ricotta Ravioli with Sweet Potato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat ricotta cheese; 1 oz. grated Pecorino-Romano cheese, optional; 2 cloves garlic, minced (2 tsp.); 2 tsp. minced sage, plus more for garnish; 48 square won ton wrappers; 1 oz. shaved Pecorino cheese, optional; 2 tsp. chopped fresh parsley, plus more for garnish; 1 Tbs. olive oil; 2 Tbs. minced shallot; 2 cloves garlic, minced (2 tsp.); 1 cup cooked, pureed orange-fleshed sweet potato; 2 Tbs. sherry or white wine

Servings: persons

1 cup low-fat ricotta cheese
1 oz. grated Pecorino-Romano cheese, optional
2 cloves garlic, minced (2 tsp.)
2 tsp. minced sage, plus more for garnish
48 square won ton wrappers
1 oz. shaved Pecorino cheese, optional
2 tsp. chopped fresh parsley, plus more for garnish
1 Tbs. olive oil
2 Tbs. minced shallot
2 cloves garlic, minced (2 tsp.)
1 cup cooked, pureed orange-fleshed sweet potato
2 Tbs. sherry or white wine

1
To make Ravioli:
2
Line 2 baking sheets with parchment paper.
3
Stir together ricotta, grated cheese (if using), garlic, and sage in medium bowl.
4
Season with salt and pepper, if desired.
5
Place 1 won ton wrapper on work surface (cover remaining wrappers with damp, clean towel to prevent drying.)
6
Spoon 2 tsp.
7
ricotta mixture in center of wrapper.
8
Brush edges with water.
9
Top with another won ton wrapper, pressing gently to seal edges.
10
Repeat with remaining ricotta mixture and won ton wrappers.
11
Arrange ravioli in single layer on prepared baking sheets; freeze.
12
To make Sweet Potato Sauce:
13
Heat oil in small saucepan over medium heat.
14
Add shallot, and season with salt, if desired.
15
Cook 2 minutes, or until tender.
16
Add garlic; cook 30 seconds, or until fragrant.
17
Stir in sweet potato and sherry, and season with salt and pepper, if desired; simmer 5 minutes.
18
Bring large pot of salted water to a boil over high heat.
19
Add ravioli; stir with spoon or spatula to keep them from sticking together.
20
Cook 2 minutes, or until ravioli float to surface.
21
Drain.
22
Arrange 4 ravioli per serving plate.
23
Top each serving with 3 Tbs.
24
Sweet Potato sauce, then shaved cheese (if using), chopped parsley, and minced sage.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup low-fat ricotta cheese, 1 oz. grated Pecorino-Romano cheese, optional, 2 cloves garlic, minced (2 tsp.), 2 tsp. minced sage, plus more for garnish, and more.

Yes, Ricotta Ravioli with Sweet Potato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Ravioli with Sweet Potato Sauce

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