- 1 large sweet potato, (1 lb 2 oz) peeled and chopped
- 1 Tablespoon of lemon juice
- 6 to 8 oz butter
- 1/2 ts sugar (optional)
- 1/2 cup grated parm cheese
- 1 Tablespoon of chopped chives
- 1 egg lightly beaten
- 1 9oz packet won ton wrappers (look for the thin ones)
- 2 Tablespoons fresh sage, chopped
- 2 Tablespoons chopped walnuts
Cook the chopped sweet potato and lemon juice in a sauce pan of boiling water. This took about 20 minutes till the potato was tender. Drain and cool. Blend sweet potato and 1 oz of butter in food processor till smooth. Add parm, chopped chives and 1/2 of mixed egg. Season with salt and pepper. Brush egg mixture around edges of several won ton wrappers. Put 2 teaspoons of sweet potato mixture in the center of the won ton. Top with another won ton, pressing edges firmly together.
Cook the ravioli in salted boiling water. This just takes about 2 minutes, as you want them al dente.
Melt the remaining butter in sauce pan, cook till lightly golden. Add sage leaves, allow them to crisp up a bit. Drain raviolis, add them to browned butter and sage for a quick toss. Serve immediately grated parm and chopped walnuts.