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 ⅓ 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!