UTC’s Sweet Potato Ravioli with Sage, Walnuts and Brown Butter 


1T oil

C chopped onion

1t chopped garlic

2 C mashed sweet potato

salt and pepper to taste

1 12 oz package Wonton wrappers

12 sage leaves

C walnuts


Egg wash:

1 egg

1T water

Whisk together

(side note: 1 large sweet potato will be enough for this recipe. bake the sweet potato in a 350 degree oven for about an hour, let cool, peel, and mash.)

Saute the onion in the oil until slightly golden brown, add garlic and saute for 30 seconds more. Mix the onion and garlic with the mashed sweet potato and season with salt and pepper. lay out 1 sheet of won ton wrapper, brush the edges with the egg wash place 1 teaspoon full of the sweet potato filling in the center and top with another sheet of won ton, pressing out all of the air and keeping the filling in the center. use a cookie cutter to make the shape round. Pick up the ravioli and press the edges together again to make sure it is sealed. repeat until the filling is gone. Boil 1 gallon of water with 1 tablespoon of salt. Place the raviolis in the boiling water and carefully stir so they don’t stick to the bottom of the pan. Melt the butter in a large saute pan once melted add sage leaves and walnuts, continue to heat until the butter starts to turn brown, by this time the ravioli should be ready, carfully spon them out of the water and place in the butter, toss and plate. Sprinkle with salt and pepper to taste, and top with Parmesan cheese.