A delightful twist on classic ravioli, combining the sweetness of roasted sweet potatoes with creamy ricotta, all wrapped in tender pasta and topped with a fragrant sage butter sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the sweet potatoes.
Place the sweet potatoes on a baking sheet and roast until tender, about 45 minutes.
Pierce the sweet potatoes with a fork to check for doneness.
Meanwhile, dice the onion and sauté it in a skillet over medium heat until golden brown, about 5 minutes.
Stir occasionally to prevent the onion from burning.
Scoop out the flesh of the roasted sweet potatoes into a mixing bowl and mash until smooth. Stir in the ricotta, sautéed onion, salt, and pepper.
Mix well to ensure the flavors are evenly distributed.
Lay out the wonton skins on a clean work surface. Place a spoonful of filling in the center of half the skins. Brush the edges with water and top with the remaining skins, pressing to seal.
Ensure there are no air pockets to prevent the ravioli from bursting during cooking.
Bring a large pot of water to a gentle boil. Cook the ravioli in batches until they float to the surface, about 2 minutes.
Avoid overcrowding the pot to ensure even cooking.
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is fragrant and slightly browned.
Watch closely to prevent the butter from burning.
Serve the ravioli on plates and drizzle with the sage butter sauce. Enjoy!
Garnish with a sprinkle of grated Parmesan for extra flavor.
