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  • Writer's pictureTommy Centola

Sweet Potato Ravioli with Butter Sage Sauce

I know there are many people who don't like making fresh pasta. Whatever your reason is, here's a homemade ravioli that will change your mind.

2 cups mashed roasted sweet potato

1 cup freshly grated Parmesan cheese, divided

1 teaspoon freshly grated lemon zest

1/4 teaspoon ground nutmeg

Creole seasoning

2 eggs, whisked

60 wonton wrappers

Combine mashed sweet potatoes, 1/2 cup of the Parmesan cheese, lemon zest, and nutmeg; taste, adding Creole seasoning of desired. Add whisked eggs and combine thoroughly.

Working a fee at a time, separate wonton wrappers and lay in a single layer, with one corner pointing toward you. Drop 1 rounded of sweet potato mixture onto the lower third end of each wrapper; with a small brush or the tip of your finger, moisten edges of wrapper. Fold the top point down to meet the bottom point, forming a triangle: press sides together to seal. Set aside, cover with a damp towel. Repeat until all are filled, this should make about 50 ravioli.

Bring a large pot of salted water to a boil. Working in batches, slip ravioli into boiling water and cook, 3 to 5 minutes, until they rise to the surface; using a slotted spoon or skimmer, remove , drain briefly, and add to warm Sage Butter Sauce. Repeat; when all ravioli are cooked, add remaining 1/2 cup Parmesan cheese, toss gently to coat and serve immediately.

Sage Bitter Sauce

1/2 cup butter

6 sage leaves

1 teaspoon fresh lemon juice

Melt butter in a 12- to 14-inc sauté pan over medium-high heat. Cook until milk solids begin to brown and butter turns golden; add sage leaves, stir, add lemon juice and remove from heat. Keep warm.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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