Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce

Name: Jewel Sweet Potato Ravioli with Sage Brown Butter Sauce
Yield: Makes 32 Ravioli; Serves 8 as a First Course or 4 or 5 as a Main Course
Ingredients: 1¾ lb/800 g Jewel or other dark orange–fleshed sweet potatoes, halved lengthwise; ¾ cup/170 g unsalted butter; 1 tsp. kosher or fine sea salt; 1½ tsp. finely minced fresh sage; 64 wonton wrappers (from a 1 lb/455 g package), kept refrigerated until ready to use; 2 garlic cloves, minced; Grated pecorino cheese for sprinkling; 12 large fresh sage leaves, stacked and cut crosswise into thin shreds; Pinch of kosher or fine sea salt; 1 tbsp. extra-virgin olive oil; 1 tbsp. unsalted butter; ¼ tsp. Freshly ground pepper

Preparation info

Makes 32 Ravioli; Serves
8
as a First Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

If you like to make fresh pasta dough, make a batch and roll it out for these ravioli. Alternatively, buy fresh pasta sheets, then roll them slightly thinner and cut them into strips to form individual ravioli. Store-bought wonton wrappers make this recipe even easier for anyone who doesn’t have a lot of time to spend in the kitchen.

Ingredients

1¾ lb/800 g Jewel or other dark orange–fleshed sweet potatoes, halved lengthwise
1

Main course
Starter
Vegetarian

Method

Position a rack in the center of the oven and preheat to 425°F/220°C/gas 7.
Rub the cut sides of the sweet potatoes with the oil. Place the potato halves, cut-side down, on a rimmed baking sheet and