If you’re anything like me, then everything produced out of your kitchen for the last 1.5 months screams fall. Or, if you’re really like me, then it’s actually more like 3 months of all the fall things. It was roughly August 1st when I was getting the tug to make everything pumpkin, caramel, brown sugar, apples, maple… clearly, I am infatuated with fall.

Although I’ve been loving the joy ride on the pumpkin train lately, we’re going to set aside a pumpkin for just a hot second while we usher in another fall favorite: yes, the sweet potato. We actually eat sweet potatoes year-round in my house, but I have a particular soft spot for sweet potatoes in the fall.

I mean, they’re a quintessential Thanksgiving dinner staple. Sweet potato casserole with brown sugar, pecans, and marshmallows? You get it.

I had a craving for ravioli recently, and I shared a more traditional version over on The Gold Lining Girl. We’re doing ravioli again today, but totally and completely different. It’s ravioli gone ‘fall-ified’. (That’s a word. I’m sure of it.)

The thing is, I don’t like to waste food, and I really overdid it buying wontons. Yes, we are making ravioli from wontons. It’s not cheating… it’s smart ravioli-making! And it’s so.much.easier than making fresh pasta. When I first discovered this shortcut, circa 2005, I went craaaaazy making them and even developed a liking for sweeter varieties of ravioli. I once tried a ricotta-honey ravioli that would shock you with it’s deliciousness. It sounds odd, I realize, but dessert ravioli is a thing! And it’s totally a good thing!

This sweet potato ravioli recipe is the best of both worlds because it has a savory touch too. Since the filling is slightly sweet, these are really incredible when cut with the savoriness of the sage. I have a true love affair with crispy fried sage. I swear I could eat it like potato chips! Amazing flavor and so addicting. We’re also going to slather these ravioli in brown butter because… BROWN BUTTER. What else is there to say? I don’t know a dish on earth that brown butter doesn’t automatically make so much better. Had to do it.

Soak up the wonderful flavors of fall on a plate. 🙂

Sweet Potato Ravioli with Brown Butter and Crispy Sage

Author: Sarah @ The Gold Lining Girl
Yield: 36 ravioli 1x
Category: Entree

Description

Easy homemade sweet potato ravioli made from wonton wrappers, with crispy fried sage, brown butter, and a balsamic reduction.

Scale

Ingredients

1 medium sweet potato, cooked and mashed
2 tbsp. brown sugar
1/3 c. ricotta cheese
2/3 c. Parmesan cheese
1 egg white, beaten
1/3 c. finely chopped walnuts
pinch of nutmeg
salt & pepper, to taste
1 – 12 oz. package wonton wrappers
1/2 c. unsalted butter
1 – 3/4 oz. package fresh sage, leaves torn off the sprig
1 c. balsamic vinegar (optional)

Instructions

In a large bowl, combine mashed sweet potato, brown sugar, ricotta cheese, Parmesan cheese, egg white, walnuts, nutmeg, salt and pepper.
Mix until well-blended.
Grab a wonton wrapper and drop a scant tablespoon of the potato mixture into the center.
To seal the raviolis, dip a very small brush (or use your finger) into a bowl of water, and trace the edges of the wrapper. You’ll only need a very small amount of water.
Fold the wrapper corner-to-corner, creating a triangle, and seal the edges tightly.
In a large pot of boiling water, cook raviolis for 2-3 minutes. (I like to do this in batches of 6-8).
Remove ravioli with a slotted spoon, and allow them to drain.
Meanwhile, melt butter in a small saucepan over low-medium heat, stirring frequently, until it starts to sizzle and turns a light golden brown. (About 4-5 minutes.)
Add sage leaves to butter and fry them until golden brown, about 1 minute each side.
Remove sage leaves and drain on a paper towel.
Finish browning butter, if it’s not already complete. You’ll know it’s ready when you see small brown flecks in the pan, and it takes on a nutty, caramel-y aroma. (6-8 minutes from start-to-finish). Remove from heat.
Optional: In a small saucepan on medium heat, bring balsamic vinegar to a simmer, and cook for 12-14 minutes, or until it thickens and reduces to approximately 1/3 cup.
Serve ravioli warm with about 2 tsp. drizzle of brown butter, 2-3 crispy sage leaves, and an optional drizzle of balsamic reduction.
Enjoy!