Toasted Sweet Potato Ravioli

1. 1

   In a large bowl, mash sweet potatoes with cheese, salt, cinnamon and nutmeg with a fork or potato masher until well blended.

2. 2

   You don't have to get them perfectly smooth.

3. 3

   Place 8 wonton wrappers on a work surface.

4. 4

   Add 1 tablespoon filling in the center of each wrapper.

5. 5

   Brush edges of wrapper lightly with egg white.

6. 6

   Bring one corner of wrapper to the opposite corner to enclose the filling and make a triangle.

7. 7

   Press down gently to flatten sweet potato mixture slightly and press edges firmly together to seal in filling.

8. 8

   Repeat with remaining wontons and filling.

9. 9

   Heat 1/2 cup oil in a 12-inch skillet to medium heat.

10. 10

    Add 8 ravioli to oil and cook 1 minute on each side or until golden.

11. 11

    Remove ravioli with tongs to drain on paper towels.

12. 12

    Repeat with remaining ravioli, adding up to 1/4 cup more oil if necessary.

13. 13

    In a small microwave-safe serving bowl, heat 1/2 cup of preserves or cranberry fig sauce in the microwave on high 20-30 seconds or until warm -OR- heat the sauce on the stove top over low heat about 5 minutes or until warm.

14. 14

    Serve ravioli with warm sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.