Sweet Potato Ravioli with Butter Sage Sauce
1 large sweet potato
2 tablespoons grated parmesan cheese
¾ teaspoon Ground Vietnamese Cinnamon
1/8 teaspoon Ground Nutmeg
1 tablespoon sugar
1 tablespoon butter, melted
18 wonton wrappers
1 large egg white
Microwave sweet potato until tender. Let cool, then peel and mash. Add cheese, spices, sugar, and butter.
For each wonton wrapper: Place 1 tablespoon mixture in the center, brush edges with egg white. Bring opposite corners over forming a triangle and seal tightly by pressing edges together.
Bring 6 quarts of water to a boil. Add 9 ravoli at a time cooking for 3 minutes. Remove with slotted spoon.
2 sticks butter
1 very small clove garlic, pressed
¼ teaspoon Restaurant Grind Black Pepper
1 teaspoon lemon juice
1 tablespoon chopped fresh sage leaves
Let butter come to room temperature for 1 hour. Combine with pressed garlic, pepper, and lemon juice.
Melt butter in pan over medium high heat. Cook until butter is melted and slightly brown. Remove from heat. Stir in sage. Spoon over ravoli.
These products are baking and food flavoring products and not intended for hard candy, crafts or potpourri, eCigarette or other aroma applications.