Sweet Potato Ravioli

If you are looking to make a dish that is just a little extra special, these sweet potato ravioli are just that. Tender little pouches filled with a mixture of sweet potato and sour cream served on a plate of sage-infused cream. If you substitute vegetable broth for the chicken, you have a lovely vegetarian meal.

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The ravioli aren’t made from pasta but rather they use wonton wrappers making them so much easier to prepare. The sweet potato filling is spooned on to a wrapper and then folded over creating a perfectly delicious ravioli triangle.

Making Sweet Potato Ravioli

Making the ravioli does take a little extra time but it isn’t a difficult task at all. And if you enlist helpers it goes fast. Even kids can help by moistening the wonton edges, folding and sealing the ravioli.

Let’s get started…

Preparing the sweet potatoes

Earlier in the day or even the day before, bake the sweet potatoes. Give them a good scrubbing with a vegetable brush. 

Place on a foil-lined baking pan and pierce the potatoes a few times with the tip of a sharp knife. This allows the steam escape that builds up inside the potato while it cooks. Without them, it  may explode and make a mess inside your oven. Bake the potatoes in a 350°F preheated oven 40 to 45 minutes or until tender. 

Mince spices and shred the cheese

While the potatoes are baking, mince the sage and chives.

Shred the Asiago cheese.

Measure the ground nutmeg, pepper and cinnamon.

Preparing the sweet potato filling

When the sweet potatoes are cool enough to handle, peel and mash the pulp. Stir in sour cream, chives and 1/4 teaspoon sage.

Place wonton wrappers on a cutting board or the counter. Spoon 1 rounded teaspoon potato mixture in center of each wonton.

Spread filling flat leaving 1/2-inch border. Using your finger, brush the edges of wonton lightly with water.

Fold wontons in half diagonally, pressing lightly to seal.

Place filled wontons on a baking sheet and cover loosely with plastic wrap.

Bring 1-1/2 quarts water to a boil in large saucepan. Reduce heat to medium so you have a light simmer. Add a few ravioli at a time. (Do not overcrowd.) Poach until the ravioli are tender, about 2-3 minutes.

Transfer ravioli to a platter with slotted spoon.

Making the ravioli cream

Melt the butter in a small saucepan. Stir in flour; cook 1 minute, stirring constantly.

Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes.

Stir in the nutmeg, pepper and cinnamon.

Add the cheese.

Whisk the mixture until smooth.

Plating the Sweet Potato Ravioli

Spoon 3 tablespoons cheese sauce onto individual plates. Place 3 ravioli onto each plate. Sprinkle with remaining sage and additional Asiago cheese. Serve and enjoy!

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Sweet Potato Ravioli

with Asiago Cheese Sauce

PRINT RECIPE
Makes 8 servings

INGREDIENTS

• 3/4 pound sweet potato
• 2 tablespoons sour cream
• 1 teaspoon minced fresh chives
• 1 tablespoon plus 1/4 teaspoon minced fresh sage, divided
• 24 wonton wrappers
• 1 tablespoon butter
• 1 tablespoon plus 2 teaspoons all-purpose flour
• 1/2 cup whole milk
• 1/2 cup fat-free reduced-sodium chicken* broth
• 1/2 cup (2 ounces) shredded Asiago or Cheddar cheese plus extra for sprinkling on top
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 350°F. Bake sweet potato 40 to 45 minutes or until tender. Cool completely. Peel potato and mash pulp. Stir in sour cream, chives and 1/4 teaspoon sage.

Place wonton wrappers on a cutting board or on the counter. Spoon 1 rounded teaspoon potato mixture in center of each wonton. Spread filling flat leaving 1/2-inch border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal.

Place filled wontons on baking sheet and cover loosely with plastic wrap.

Bring 1-1/2 quarts water to a boil in large saucepan. Reduce heat to medium (you want a light simmer). Add a few ravioli at a time. (Do not overcrowd.) Poach until tender, about 2-3 minutes. Transfer to platter with slotted spoon.

Melt butter in small saucepan. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in milk and chicken (or vegetable)  broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, pepper and cinnamon. If sauce seems too thick, stir in additional milk.

Spoon 3 tablespoons cheese sauce onto individual plates. Place 3 ravioli onto each plate. Sprinkle plates with remaining sage.

*to make vegetarian, substitute vegetable broth for the chicken. 

Potato Bread

Crème Brûlée

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