Sweet Potato Raviloi Recipe
Ingredients
- 1 1/4 cup sweet potato mash
- 4 oz cream cheese, room temp
- 1/2 lemon, zested
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup brown sugar
Directions
- In a small bowl combine the sweet potato mash, cream cheese, lemon zest, cinnamon, and nutmeg.. Stir to combine.
- On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the sweet potato mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
- Melt 4 tablespoons of butter and brown sugar in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 204 | 57% |
| Total Fat 23.19g | 29% |
| Saturated Fat 13.69g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 254mg | 11% |
| Potassium 251mg | 7% |
| Total Carbs 33.84g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 18.8g | 13% |
| Protein 5.0g | 8% |
