Sweet Potato Ravioli with Asiago Cheese Sauce: A Taste of Autumn
I remember the first time I made ravioli completely from scratch. It was a chilly October evening, and the air was filled with the scent of woodsmoke and falling leaves. I had just picked a basket of vibrant orange sweet potatoes from the local farmer’s market, their earthy aroma permeating my kitchen. I wanted to create something comforting and unique, something that truly captured the essence of the season. After hours of kneading, rolling, and filling, I finally took my first bite. The sweet and savory filling, combined with the creamy asiago sauce, was pure autumnal bliss.
Recipe Overview
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
- Yield: 24 ravioli
- Dietary Type: Vegetarian
Ingredients
- 3/4 lb sweet potato
- 2 tablespoons plain nonfat yogurt
- 1 teaspoon minced fresh chives
- 1/4 tablespoon minced fresh sage
- 24 wonton wrappers
- Water (for sealing)
- 1 tablespoon butter
- 1 tablespoon flour, plus 2 teaspoons flour
- 1/2 cup skim milk
- 1/2 cup low sodium chicken broth
- 1/2 cup shredded asiago cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground cinnamon
Equipment Needed
- Baking Sheet
- Large Saucepan
- Small Saucepan
- Slotted Spoon
- Mixing Bowls
Instructions
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Preheat your oven to 350°F (175°C). Bake the sweet potatoes for 40-45 minutes, or until they are tender. A fork should easily pierce through the center.
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Allow the sweet potatoes to cool completely. Once cool enough to handle, peel them and mash the pulp thoroughly in a mixing bowl until smooth.
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To the mashed sweet potato, stir in yogurt, chives, and sage. Mix until all ingredients are well combined, creating a smooth and flavorful filling.
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Lay out several wonton wrappers on a clean counter or cutting board. Keep the stack of wrappers covered with a damp paper towel to prevent them from drying out.
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Spoon approximately 1 rounded teaspoon of the sweet potato mixture into the center of each wonton wrapper. Gently spread the filling, leaving about a 1/2-inch border around the edges.
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Lightly brush the edges of each wonton wrapper with water. This helps to seal the ravioli properly.
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Fold the wonton wrappers in half diagonally, forming a triangle shape. Press the edges firmly to seal, ensuring no air pockets remain. A fork can be used to further crimp the edges for a decorative finish and a tighter seal.
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Place the filled wontons (ravioli) on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap to prevent them from drying out while you prepare the sauce and cook the ravioli.
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Bring 1 1/2 quarts of water to a boil in a large saucepan. Once boiling, reduce the heat to medium to maintain a gentle simmer.
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Gently add a few ravioli at a time to the simmering water, being careful not to overcrowd the pan. Overcrowding can cause the ravioli to stick together and cook unevenly.
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Cook the ravioli until they are tender, about 9 minutes. They should float to the surface when they are done.
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Using a slotted spoon, carefully transfer the cooked ravioli to a platter.
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While the ravioli are cooking, prepare the asiago cheese sauce. Melt butter in a small saucepan over medium heat.
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Stir in flour (the 1 tablespoon plus the 2 teaspoons) into the melted butter. Cook for 1 minute, stirring constantly to create a roux. This will help thicken the sauce.
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Gradually stir in milk and chicken broth into the roux, whisking constantly to prevent lumps from forming.
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Cook and stir the sauce until it slightly thickens, about 4 minutes. The sauce should coat the back of a spoon.
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Remove the saucepan from the heat and stir in asiago cheese, nutmeg, white pepper, and cinnamon. Stir until the cheese is melted and the sauce is smooth and creamy.
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To serve, spoon about 3 tablespoons of sauce onto individual plates.
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Place 3 ravioli onto each plate, arranging them attractively on top of the sauce.
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You can sprinkle additional chopped fresh sage over as a garnish for added flavor and visual appeal.
Expert Tips & Tricks
- Sweet Potato Preparation: Roasting the sweet potatoes intensifies their sweetness. You can also microwave them for faster cooking, but the flavor won’t be as rich.
- Wonton Wrapper Handling: Keep wonton wrappers covered to prevent them from drying out and cracking. If they become too dry, they will be difficult to work with.
- Sealing the Ravioli: Ensure the ravioli are sealed properly to prevent the filling from leaking out during cooking. Press firmly and consider using a fork to crimp the edges.
- Cheese Sauce Consistency: If the cheese sauce becomes too thick, add a little more milk or chicken broth to thin it out.
- Make-Ahead Tip: The sweet potato filling can be made a day in advance and stored in the refrigerator. This will save time on the day you plan to make the ravioli. The ravioli can be assembled a few hours in advance and kept refrigerated until ready to cook.
Serving & Storage Suggestions
Serve the sweet potato ravioli immediately after cooking, while they are still warm and the cheese sauce is creamy. Garnish with fresh sage for an extra touch of elegance.
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently pan-fry them in a little butter or olive oil until heated through, or microwave them briefly. The cheese sauce can also be reheated gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can freeze the uncooked ravioli. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 136.8 kcal | N/A |
| Calories from Fat | 18 g | 13% |
| Total Fat | 2 g | 3% |
| Saturated Fat | 1.1 g | 5% |
| Cholesterol | 6.4 mg | 2% |
| Sodium | 187.5 mg | 7% |
| Total Carbohydrate | 25.2 g | 8% |
| Dietary Fiber | 1.8 g | 7% |
| Sugars | 2.1 g | 8% |
| Protein | 4.4 g | 8% |
Variations & Substitutions
- Gluten-Free: Use gluten-free wonton wrappers to make this recipe gluten-free.
- Vegan: Substitute the yogurt with a plant-based alternative like cashew cream or coconut yogurt. Use vegetable broth instead of chicken broth.
- Cheese: Experiment with different cheeses in the sauce, such as Parmesan, Gruyere, or Fontina.
- Herbs: Try using different herbs in the filling, such as thyme, rosemary, or oregano.
- Spice: Add a pinch of red pepper flakes to the filling or sauce for a touch of heat.
FAQs (Frequently Asked Questions)
Q: Can I use pre-made ravioli instead of making them from scratch?
A: While the homemade ravioli are worth the effort, you can use store-bought ravioli to save time. Adjust cooking time accordingly.
Q: How can I prevent the ravioli from sticking together while cooking?
A: Avoid overcrowding the pot and gently stir the ravioli occasionally during cooking.
Q: What can I do if the wonton wrappers are too dry to work with?
A: Lightly dampen the wrappers with a spray bottle of water or cover them with a damp towel.
Q: Can I bake the ravioli instead of boiling them?
A: Baking is not recommended, as it can cause the wonton wrappers to become dry and brittle.
Q: Can I freeze the cooked ravioli?
A: Yes, you can freeze cooked ravioli. Allow them to cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag.
Final Thoughts
Sweet potato ravioli with asiago cheese sauce is a truly special dish that’s perfect for celebrating the flavors of autumn. Don’t be intimidated by the steps; each one is simple and rewarding. Gather your ingredients, put on some music, and enjoy the process of creating something delicious. I encourage you to give this recipe a try and share your creations with friends and family. Pair it with a crisp glass of Pinot Grigio or a warm butternut squash soup for a complete and unforgettable meal.