Sweet Potato Ravioli With Sage Butter

By

37 likes 20 klips

No pasta making required.

NcruBCI85G Kitchenbowl
Prep Time

1 hr 20 min

PT1H20M
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT1H30M
Sweet Potato Ravioli With Sage Butter

Ingredients

Serves 3
3 servings Serves

Instructions

Step 1

Roast the sweet potatoes until tender, about 1 hour at 350F. You can do this the day before.

Roast the sweet potatoes until tender, about 1 hour at 350F. You can do this the day before.

Step 2

Mash the sweet potatoes and mix with the ricotta, parmesan, salt, pepper, lemon zest & cayenne.

Mash the sweet potatoes and mix with the ricotta, parmesan, salt, pepper, lemon zest & cayenne.

Step 3

Brush the outer edges of 6 wrappers with the egg wash. Place about 1 teaspoon of the filling in the middle. Then seal each one using your fingers.

Brush the outer edges of 6 wrappers with the egg wash. Place about 1 teaspoon of the filling in the middle. Then seal each one using your fingers.

Step 4

Repeat until all of the wrappers are filled.

Repeat until all of the wrappers are filled.

Step 5

Boil them in salted water for 1 1/2 to 2 minutes. Do it in batches.

Boil them in salted water for 1 1/2 to 2 minutes. Do it in batches.

Step 6

Melt the butter with the sage. Add the ravioli and stir until they are all coated.

Melt the butter with the sage. Add the ravioli and stir until they are all coated.

Step 7

Serve straight away with extra parmesan sprinkled on top.

Serve straight away with extra parmesan sprinkled on top.

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Sweet Potato Ravioli With Sage Butter

Sweet Potato Ravioli With Sage Butter

By cravingsinamsterdam

No pasta making required.

Prep Time

1 hr 20 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 3

Instructions

Roast the sweet potatoes until tender, about 1 hour at 350F. You can do this the day before.

Step 1

Roast the sweet potatoes until tender, about 1 hour at 350F. You can do this the day before.

Mash the sweet potatoes and mix with the ricotta, parmesan, salt, pepper, lemon zest & cayenne.

Step 2

Mash the sweet potatoes and mix with the ricotta, parmesan, salt, pepper, lemon zest & cayenne.

Brush the outer edges of 6 wrappers with the egg wash. Place about 1 teaspoon of the filling in the middle. Then seal each one using your fingers.

Step 3

Brush the outer edges of 6 wrappers with the egg wash. Place about 1 teaspoon of the filling in the middle. Then seal each one using your fingers.

Repeat until all of the wrappers are filled.

Step 4

Repeat until all of the wrappers are filled.

Boil them in salted water for 1 1/2 to 2 minutes. Do it in batches.

Step 5

Boil them in salted water for 1 1/2 to 2 minutes. Do it in batches.

Melt the butter with the sage. Add the ravioli and stir until they are all coated.

Step 6

Melt the butter with the sage. Add the ravioli and stir until they are all coated.

Serve straight away with extra parmesan sprinkled on top.

Step 7

Serve straight away with extra parmesan sprinkled on top.

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