This is a quicker way to make ravioli. Instead of making the pasta from scratch, you can use gyoza or wonton wrappers. It works really well and saves you some time. The roasted sweet potato pairs very well with the sage butter. I find it a very filling wintery dish. This recipe serves 3.
4 sweet potatoes, roasted
1 package of gyoza or wonton wrappers (284grs)
½ cup of Ricotta
60gr Parmesan, grated (plus extra for serving)
Zest of 1 lemon
Pinch of cayenne
6 tablespoons of butter
Fresh sage, about 12 leaves
First roast the sweet potatoes in the oven until tender (about 1 hour at 180C/350F). Allow them to cool down. You can roast them the night before.
Mash the sweet potato and mix it with the ricotta, parmesan, salt, pepper, lemon zest and cayenne.
I find it a bit faster to do the ravioli in an assembly line, 6 at a time.
I place about 6 wrappers on a cutting board. Dip one finger in the egg wash and paint with it the outer edges of each wrapper.
Then do a quenelle with the sweet potato mixture using two teaspoons. Place it in the middle of the wrapper. Repeat until all 6 wrappers have a quenelle.
Then grab one of the wrappers and seal it pressing with your fingers. It is important to apply some pressure so it is sealed correctly, otherwise they can open while boiling. Try not to leave any air inside. Repeat for the rest.
Once they are all assembled. Cook them for 1 ½ to 2 minutes in boiling salted water. Do it in batches.
Melt the butter in a large pan and add the sage. Place the cooked ravioli in the butter sauce and stir until all of them are coated. Serve straight away with extra parmesan on top.