Sweet potato ravioli

A great way to use up leftover sweet potatoes.  You can freeze the baked sweet potatoes (especially if they're leftovers), the made-up filling or the made-up ravioli.  I use wonton skins because I don't want to fool around with rolling pasta dough for ravioli, but you can make your own pasta if you want.  You can also choose to oven-fry these for a crunchy finish or boil them, if you feel more confident that your ravioli are sealed well. 


Sweet Potato Ravioli
Makes 24 pieces (4-6 servings)

1/2 lb. sweet potatoes, baked/microwaved and peeled (about 2 medium sweet potatoes)
1 cup parmesan cheese
1 egg yolk
1 tbsp marjoram
salt and pepper to taste
1 package wonton skins
1/4 cup butter

Puree sweet potatoes in a food processor.  Add cheese, egg yolk and herbs/spices and blend until combined.  This mixture can be frozen now for future ravioli-making.

Divide sweet potato mixture into 24 pieces (about 1" balls or rounded tablespoons).  Lay out half the wonton skins.  Place one sweet potato ball on each skin.  Working one by one, brush the edges of a skin with water and place another on top.  Press all the air out from around the filling, and pinch the edges to seal.  Transfer to a towel-lined cookie sheet until ready to cook.  Finish remaining ravioli.  Freeze in a single layer on a cookie sheet, then transfer to a freezer bag, if desired.

To cook, brush with olive oil and bake 10-12 minutes at 375F until lightly browned.  Or boil 3-5 minutes (better than baking if cooking from frozen). 

Melt butter in a saucepan and cook over medium heat until just beginning to brown, about 5 minutes.  Toss cooked ravioli with browned butter to serve. Pin It