This sweet ravioli recipe is filled with butternut squash and sweet potato. This fall dinner comes together in a snap with a light butter sauce. —Jess Apfe, Berkeley, California
Sweet Potato and Butternut Ravioli
Sweet Potato and Butternut Ravioli
Prep Time
35 min
Cook Time
5 min
Yield
6 servings
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped shallots
- 2 cups apple cider or juice
- 1/2 cup vegetable broth
- RAVIOLI:
- 1 cup mashed cooked butternut squash
- 1 cup mashed sweet potatoes
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 package (12 ounces) wonton wrappers
- Optional: 1/3 cup chopped pecans and minced parsley
Directions
- In a small heavy saucepan, melt butter over medium heat. Add shallots; cook and stir until tender, 3-4 minutes. Add cider and broth; bring to a boil. Cook until liquid is reduced by half, about 20 minutes. Remove from heat and keep warm.
- For ravioli, in a large bowl, combine squash, sweet potatoes, melted butter, syrup and cinnamon. Spoon about 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
- In a Dutch oven, bring 8 cups water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches until they float, 30-60 seconds. Remove with a slotted spoon; keep warm. Transfer ravioli to cider sauce; toss to coat. If desired, sprinkle with pecans and parsley.
Nutrition Facts
5 ravioli: 359 calories, 9g fat (5g saturated fat), 25mg cholesterol, 467mg sodium, 64g carbohydrate (17g sugars, 4g fiber), 7g protein.
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