Sweet Potato Ravioli With Sage Butter And Pecans

1. 1

   Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Cut each sweet potato down the middle lengthwise and place them on the sheet, cut side down. Roast in the oven for 35-40 minutes until tender. Remove from oven and cool slightly. Scoop the sweet potato flesh from the skin and place it in a bowl. Add the ricotta cheese, brown sugar, and 1 tablespoon of softened butter and blend together with a potato masher or fork. Season with salt and pepper to taste.

2. 2

   Place a wonton wrapper on a cutting board or flat surface. Place a small amount (about 2 teaspoons) of the sweet potato filling in the center of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold the wrapper over the filling and seal the edges tightly, pressing the edges down with a fork. Repeat for the remaining wrappers and filling.

3. 3

   To make the crispy sage garnish, heat the vegetable oil in a small saucepan to 350-360 degrees. Dry 12 sage leaves well and drop them into the oil one or two at a time for approximately 15 seconds and remove. Drain on paper towels and season with salt. Set aside.

4. 4

   Bring a large pot of salted water to a boil over high heat. Add the ravioli to the water and cook for approximately 3 minutes, until they float to the surface. Remove from the water and transfer to a serving plate.

5. 5

   To make the sage butter sauce, heat the remaining butter in a saute pan over moderate heat until melted. Thinly slice the remaining sage leaves and add them to the butter along with the pecans. Cook until the butter turns a medium brown, about 3-5 minutes (be careful not to let it burn). Remove the pan from the heat and pour the sauce over the ravioli. Sprinkle the Pecorino Romano cheese on top and garnish with the crispy sage leaves. Serve warm.

* Per serving · 4 servings · Values may vary.