When I was a young girl, I did not like sweet potatoes at all! As I started to cook on my own, I started to experiment with new recipes in an effort to like this "orange spud." When I came up with this recipe, I fell in love!! This creation has few ingredients, but delivers big taste. The center of these raviolis are filled creamy cream cheese, sweet potato and a hint of cinnamon. The toasty brown butter and the crispy sage are the perfect compliment. This side dish is the perfect companion to grilled or roasted pork or chicken.
• Prep time: 25 minutes
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• Cook time: 20 minutes
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• Total time: 45 minutes
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• Servings: 8
• 1 small to medium sweet potato
• 8 ounce(s) of Philadelphia Chive and Onion Cream Cheese in tub
• salt and pepper to taste-salt for pasta water
• 1 tsp. of ground cinnamon
• 1 package of store bought won ton wrappers
• 2 sticks of butter
• 1 large handful of sage and fresh parsley. (approximately 40 sage leaves, and 20 parsley leaves for decoration)
• 1/2 cup(s) of glazed walnuts or pecans
Steps
1. Place sweet potato in microwave for 4 or more minutes, until soft and tender.
2. Remove potato from skin. Place in freezer for 5 minutes to cool.
3. Combine chilled sweet potato with cream cheese. Add 1 teaspoon of cinnamon, season with salt and pepper if needed.
4. Place 1 tsp of filling in center of won ton wrapper. Place one sage leave, or one parsley leave on top of filling. Wet edges with water using finger. Place second won ton wrapper on top and seal well. If desired cut out with cookie cutter, or Mason jar ring.
5. Using large deep fry pan, bring salted water to low boil. Carefully place in raviolis, one at a time. Cook about 2 minutes per side, or until they float and pasta looks cooked.
6. Remove pasta, and place on plate.
7. In fry pan, melt 2 sticks of butter over medium heat. Add whole sage leaves and fry until crispy. Remove from pan, and place on plate.
8. Continue cooking butter until browned, stirring constantly. Cook until golden brown, and very fragrant.
9. Add cooked pasta, cook in butter for 1-2 minutes to unite with butter, and to get warmed through.
10. Crush nuts in freezer zip lock bag, with rolling pin.
11. Remove ravioli from pan, and place on serving dish.
12. Sprinkle crushed nuts on top. Drizzle browned butter on top, and garnish with fresh sage. Great served with grilled pork or chicken!