Sweet potato ravioli with sage and brown butter

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Nutrition Facts

Amount Per Serving

Calories 690 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 743mg32%

Potassium 1062mg30%

Carbohydrates 114g38%

Fiber 10g42%

Sugar 13g14%

Protein 24g48%

Vitamin A 36362IU727%

Vitamin C 6mg7%

Calcium 399mg40%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Sweet potato ravioli with sage and brown butter

A nifty pasta dinner

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 690kcal

Author: Rosie Reynolds

Equipment

Heatproof bowl
large frying pan (skillet)

Ingredients

500 g sweet potatoes (about 1-2) cut into 1cm cubes
50 g Parmesan finely grated
nutmeg for grating
pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
olive oil for cooking and drizzling
4 tbsp butter
24 sage leaves
sea salt
ground black pepper

Method

Put the sweet potato(es) into a heatproof bowl with one tablespoon of water, cover with cling film and cook in the microwave on high for three to five minutes, or until very tender, checking halfway through. Drain off any excess liquid and mash with a fork. Add two-thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and the cinnamon. Season to taste and set aside.
Bring a large frying pan (skillet) of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking, then cook for 12 minutes, or for two minutes longer than the packet instructions. Drain and separate the sheets, then let cool for a few minutes.
Cut each lasagne sheet in half with kitchen scissors, so you have 12 squares. Dollop one tablespoon of the sweet potato mixture into the middle of each square and top each one with a sage leaf. Fold the pasta over the filling to form a rough triangle and press to seal the edges together. Leave to cool on a lightly oiled tray.
Dry the pan and return it to a high heat, then add the butter and a splash of oil. When the butter is foaming, add the remaining sage leaves and cook until they are dark green and crisp. Remove and set aside. Add the cooled ravioli to the pan and cook for two minutes on each side until golden at the edges and crisp. Divide between two plates and serve with the remaining Parmesan, sage leaves and a drizzle of olive oil.

Notes

Make ahead:

The filling can be made up to two days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for two days.

The shortcut:

Using lasagne sheets means these ravioli can be whipped up any day of the week – no fresh pasta-making here – while the sweet potato filling is made in minutes when you use the microwave.

Nutrition