Sweet Potato + Sage Ravioli with Brown Butter Sauce

This is an quick way to get a feeling of "fresh" pasta.  Don't get me wrong here though...there is nothing like real fresh pasta but if you are wanting something close without some extra work, using won ton wrappers is a great alternative.

The Ingredients:
1 12 oz package Won Ton Wrappers
4 Cups Sweet Potato, largely chopped
1/4 Cup Sage, roughly chopped
1/2 Parmigiano Reggiano, finely grated
1/2 Teaspoon, Crushed Garlic
1 Teaspoon Salt
1/4 Teaspoon Fresh Ground Pepper
6 Tablespoons Butter, cut into tablespoons

Makes about 26-30 ravioli

The Steps:

1) In a large stockpot, add water and bring to a boil.  Add in the sweet potato chunks.  Boil about 15-20 minutes or until potatoes are quite tender when pierced with a fork or knife.  When done, use a slotted spoon to remove the potatoes and transfer to a large mixing bowl.  Allow to cool down for 10-15 minutes.

2) While the potatoes are cooling, chop the sage, grate the cheese and set aside.

3)  When the sweet potatoes have slightly cooled down, mash the potatoes with a fork or masher.  Then add in the sage, cheese, garlic, salt and pepper. Combine well.

4)  Prepare the won ton wrappers for the ravioli by lining the wrappers on a lightly oiled jelly roll pan.  Be aware that the wrappers can dry out quickly.  Work in batches and leave the unused won tons wrapped up.

5) Begin by adding about 1 tablespoon of potato mixture in the middle of each wrapper.

6) Using a small bowl of water, take your finger and lightly dab water along the 4 edges of the wrapper, place a second won ton sheet on top and gently press around the 4 edges to help seal the ravioli.  Then using a fork, crimp along each edge to further seal. A little filling may squeeze out in some place and that is OK.

7) In a large stockpot, add water, several dashes salt, and about 1 tablespoon of oil.  Bring to a boil.  Add about 8-10 ravioli at a time to help prevent them from sticking together and cook about 3  minutes or until ravioli float to the top.  Gently remove ravioli with a slotted spoon and transfer directly to individual bowls.

8) Once you have cooked the ravioli, drain all the water out.  Using the same stockpot, add in 6 tablespoons of cut butter in the pan and begin cooking over medium high heat.  Continuously stir the butter as it cooks--it will begin to foam.  Once the foam begins to subside, keep up the stirring and closely watch as you notice the color turn slightly more golden brown.  Continue stirring and remove from heat maybe a shade lighter than what you would think it should be.  It will continue to cook off of the heat, so you need to have an keen eye out so the final product has a nice light brown, caramel color.  Immediately drizzle butter over ravioli, top with extra cheese and serve.