Sweet Potato Ravioli

Sweet Potato Ravioli

I’ve been making this from scratch for as long as I can remember. These are more savory than most similar recipes and I prefer the goat cheese over ricotta but that’s just me. I’ve always used wonton wrappers because my fresh making pasta game is non-existent!

The nice thing about these is that you can pre-make them and then refrigerate them for a few days. Make the sauce right before you cook the ravioli!

Recipe:

(Makes 36-42 good sized raviolis)

Bake 2 large sweet potatoes with skin removed. (I cooked mine in my small crock pot on high for 4-6 hours with some olive oil, salt & pepper. When they are done the skin peels off and they are good to go! Easy peasy!)

Stuffing:

Smash up:

The 2 sweet potatoes

3 heaping Tablespoons of goat cheese (or ricotta)

⅛ teaspoon ground sage

⅛ teaspoon nutmeg

⅛ teaspoon black pepper

½ teaspoon kosher salt

4 tablespoons freshly grated parmesan

(Make sure you reserve about ½ cup of the stuffing for the sauce!)

Sauce:

3 tablespoon butter

1 tablespoon freshly chopped garlic

1 cup heavy cream

½ cup low fat milk

¾ cup grated parmesan

½ cup of reserved stuffing mix

Assembling the raviolis:

• Line 3 baking trays with parchment paper

• Put the stuffing in a gallon freezer bag, cut off a corner of the bag, and pipe a dollop of filling on each wonton wrapper (approx. 1 T)

• Brush the edges with egg wash, top with a second wrapper, and gently press the wrappers together. Make sure no air remains in the center.

• Repeat this, like, a lot.

• Should fill 3 baking trays, 12 per tray.

• Wrap the trays securely with plastic wrap and refrigerate. Store in fridge for up to 3 days.

Sauce & assembly:

• In a saucepan, heat up the butter, add the garlic and let it bubble and sauté for a bit while stirring, gradually add in all of the other ingredients, stirring constantly.

• Boil raviolis in boiling salted water in small batches.

• Raviolis are done when they float.

• Spoon sauce over freshly boiled raviolis, sprinkle with parmesan.

• Upgrade by topping with some toasted pine nuts.