Sweet Potato and Goat Cheese Ravioli in Sage Broth
- 1/2 teaspoon extra-virgin olive oil
- 2 sweet potatoes
- 1/2 cup canola oil
- 2 tablespoons finely chopped fresh sage plus 6 whole large leaves
- ground cinnamon, Pinch of
- 1/4 cup walnuts, toasted and finely chopped
- 2/3 cup crumbled goat cheese
- 1 tablespoon pure maple syrup
- 1/4 teaspoon fine sea salt
- 48 wonton wrappers
- 1 egg, beaten
- All-purpose flour
- 1 cup low-sodium vegetable broth
- 3 tablespoons butter
- 1/8 teaspoon ground black pepper
Meanwhile, put canola oil into a small pot and heat over medium-high heat until it registers 365°F on a deep-fry thermometer. Working in batches, drop sage leaves, one at a time, into the oil and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and dry on a paper towel.
Put 2 1/2 cups of the cooked mashed sweet potatoes in a large bowl; save any remaining mashed sweet potatoes for another use. Add cinnamon, walnuts, 1/3 cup of the goat cheese, maple syrup, salt and pepper and stir together well.
Place about 2 teaspoons of the sweet potato mixture onto each of 24 wonton wrappers. Brush edges of wrappers with egg and top with another wrapper. Seal well, pressing out any air with your fingers. Dust ravioli lightly with a bit of flour and transfer to a lightly-floured baking sheet as done.
Bring a large pot of salted water to a boil. Working in batches, add ravioli and boil gently for about 3 minutes, or until just cooked through. Using a slotted spoon, transfer ravioli to bowls as done and keep warm.
Bring broth to a boil in medium saucepan. Add chopped sage and reduce heat to a simmer. Cook for 5 minutes, then turn off heat. Whisk in butter until well incorporated, then spoon broth over ravioli. Top with remaining 1/3 cup goat cheese and fried sage leaves and serve immediately.
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