Sweet Potato and Goat Cheese Ravioli in Sage Broth

Serves 6
Time 1 hr

Elegant and deceptively easy, these ravioli use won ton wrappers instead of pasta dough to simplify preparation, though your guests will undoubtedly think you slaved all day over this delicious meal. For a fun change of pace, use a cookie cutter to shape your ravioli.

Special Diets:

VegetarianVegetarian

Ingredients

    1/2 teaspoonextra-virgin olive oil
    2sweet potatoes
    1/2 cupcanola oil
    2 tablespoonsfinely chopped fresh sage plus 6 whole large leaves
    ground cinnamon, pinch of
    1/4 cupwalnuts, toasted and finely chopped
    2/3 cupcrumbled goat cheese
    1 tablespoonpure maple syrup
    1/4 teaspoonfine sea salt
    48wonton wrappers
    1egg, beaten
    All-purpose flour
    1 cuplow-sodium vegetable broth
    3 tablespoonsbutter
    1/8 teaspoonground black pepper

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Method

Preheat the oven to 400°F.


Rub olive oil over potatoes and pierce them all over with a fork to let steam escape.


Place on baking sheet and bake until soft, 30 to 50 minutes. well.


Set aside to let cool, then peel and mash flesh.


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


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.

Nutritional Info

Serving Size

Calories

420

Total Fat

19g

Saturated Fat

10g

Cholesterol

75mg

Sodium

680mg

Total Carbohydrate

46g

Dietary Fiber

3g

Total Sugars

8g

Protein

16g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.