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I love the idea of making my own ravioli.. I hope you do to!


( makes 48 ravioli)

1 (12-oz.) package wonton wrappers
2 medium sweet potatoes
1 small yellow onion, sliced thin
½ tablespoon butter
½ tablespoon olive oil
Pinch of rubbed sage
½ cup part-skim ricotta cheese
1 teaspoon salt
1 tablespoon butter
½ tablespoon chopped chive
Parmesan cheese (optional)

• Cook sweet potatoes at 100 percent power (high) for 8-10 minutes until soft. Let rest.

• Melt butter with oil in small saucepan over low heat then add sliced onion. Cook slowly, stirring occasionally until caramelized and delicately browned.

• Scrape sweet potato flesh into food processor with onion, sage, ricotta and salt; pulse until thoroughly blended.

• Place ½ teaspoon of filling mixture in center of each wonton wrap. Dip fingertip in water and “paint” around all four edges of wrap. Fold bottom half of square over filling, aligning corners, press to seal and removing air pockets from around filling. Use ravioli crimper or round biscuit cutter to create half-moon shapes; discard cut-way dough. Place on parchment or foil-lined cookie sheet in freezer until solid. Transfer to plastic freezer bag and store until ready to prepare.

• Fill large spaghetti pot half-full of water; and bring to a boil. Drop frozen ravioli into boiling water, no more than 24 at a time, and cook until they rise to the surface, about 4-5 minutes.

• Meanwhile, place butter and chives in a large bowl. Use a slotted spoon to remove cooked ravioli and immediately place in bowl with butter and chives; toss hot pasta to coat. Sprinkle with parmesan if desired.


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