Sweet Potato Ravioli with Asiago Cheese Sauce: A Taste of Autumn

There’s something magical about the combination of sweet potatoes and cheese. One autumn, while experimenting with pasta dough and seasonal produce, I remembered a comforting sweet potato casserole my grandmother used to make. The warmth of cinnamon, the sweetness of the potato, and the sharp tang of melted cheese – it was a culinary memory I longed to recreate in a new way. This sweet potato ravioli with asiago cheese sauce is my tribute to those flavors. Each bite is a delicate balance of sweet and savory, a little taste of home in a perfectly formed pasta pocket. It’s more than just a meal; it’s a warm hug on a chilly evening.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 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
• 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
• Plastic wrap

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bake the sweet potatoes for 40-45 minutes, or until they are tender when pierced with a fork. Allow them to cool completely. This step can be done ahead of time to save time later.
3. Once the sweet potatoes are cool enough to handle, peel them and mash the pulp in a bowl. Be sure to remove any tough or stringy parts.
4. To the mashed sweet potato, stir in the nonfat yogurt, minced fresh chives, and minced fresh sage. Mix well until all ingredients are evenly incorporated. This mixture will be the filling for your ravioli.
5. Lay out the wonton wrappers on a clean, dry counter. Work in batches to prevent them from drying out.
6. Spoon approximately 1 rounded teaspoon of the sweet potato mixture into the center of each wonton wrapper.
7. Gently spread the filling, ensuring it’s relatively flat, but leave a 1/2-inch border around the edges of the wonton wrapper. This border is essential for a proper seal.
8. Lightly brush the edges of each wonton wrapper with water. The water acts as a glue to help the wrappers stick together.
9. Fold the wonton wrappers in half diagonally, creating a triangle shape.
10. Press the edges of the ravioli lightly but firmly to seal. Ensure there are no air pockets trapped inside, as this can cause them to burst during cooking. You can use a fork to crimp the edges for a more decorative seal.
11. Place the filled wonton ravioli on a baking sheet lined with parchment paper to prevent sticking. Cover them loosely with plastic wrap to prevent them from drying out while you prepare the sauce.
12. 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.
13. Gently add a few ravioli at a time to the simmering water, being careful not to overcrowd the pan. Overcrowding can lower the water temperature and cause the ravioli to stick together.
14. Cook the ravioli until tender, approximately 9 minutes. They should float to the surface when they are done. Taste one to ensure it’s cooked through.
15. Use a slotted spoon to transfer the cooked ravioli to a platter. Keep them warm while you prepare the sauce.
16. In a small saucepan, melt the butter over medium heat.
17. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
18. Gradually stir in the skim milk and low sodium chicken broth, whisking continuously to prevent lumps from forming.
19. Cook and stir until the sauce has slightly thickened, about 4 minutes.
20. Remove the saucepan from the heat and stir in the shredded asiago cheese, ground nutmeg, white pepper, and ground cinnamon. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
21. To serve, spoon approximately 3 tablespoons of the asiago cheese sauce onto individual plates.
22. Arrange 3 sweet potato ravioli on top of the sauce on each plate.
23. Garnish with additional chopped fresh sage, if desired.

Expert Tips & Tricks

• Make-Ahead Tip: The sweet potato filling can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to meld together even more. You can also assemble the ravioli ahead of time and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag for longer storage. Cook from frozen, adding a few extra minutes to the cooking time.
• Preventing Soggy Ravioli: Be sure to thoroughly drain the cooked ravioli before plating them with the sauce. Excess water can make the sauce watery and the ravioli soggy.
• Cheese Sauce Consistency: If the asiago cheese sauce becomes too thick, add a splash more milk or chicken broth to thin it out. If it’s too thin, simmer it for a minute or two longer, stirring constantly, until it reaches the desired consistency.
• Wonton Wrapper Substitutions: If you can’t find wonton wrappers, you can use fresh pasta sheets and cut them into squares.
• Flavor Boost: For a nuttier flavor, brown the butter before adding the flour for the sauce.

Serving & Storage Suggestions

Serve the sweet potato ravioli immediately after cooking to ensure the ravioli is tender and the sauce is creamy. This dish makes an excellent first course for an autumn dinner party or a light and satisfying lunch. Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently pan-fry them with a little butter or reheat them in the microwave. The sauce can also be stored separately and reheated gently on the stovetop, adding a splash of milk or broth if needed to restore its creamy consistency. Freezing is not recommended due to the dairy content of the sauce, which may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	136.8 kcal	N/A
Calories from Fat	N/A	N/A
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	N/A
Protein	4.4 g	8%

Variations & Substitutions

• Vegan Option: Substitute the butter with vegan butter and the skim milk with unsweetened almond milk or cashew milk. Use a vegan cheese alternative for the asiago cheese.
• Gluten-Free Option: Use gluten-free wonton wrappers or make your own gluten-free pasta dough.
• Spicy Kick: Add a pinch of red pepper flakes to the sweet potato filling for a touch of heat.
• Herb Variations: Experiment with different herbs in the sweet potato filling, such as thyme, rosemary, or marjoram.
• Cheese Substitutions: If you don’t have asiago cheese, parmesan cheese or pecorino romano would also work well in the cheese sauce.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pasta dough instead of wonton wrappers?
A: Absolutely! Store-bought pasta dough will work well, just cut it into squares and follow the same filling and sealing instructions.

Q: Can I freeze the ravioli before cooking?
A: Yes, you can freeze the assembled ravioli on a baking sheet until solid, then transfer them to a freezer bag for longer storage. Cook them directly from frozen, adding a few extra minutes to the cooking time.

Q: What can I do if the edges of the wonton wrappers won’t seal properly?
A: Make sure the edges are thoroughly moistened with water. If they still won’t seal, try using a mixture of water and a little bit of flour to create a slightly thicker paste.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made ahead of time and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of milk or broth if needed to restore its creamy consistency.

Q: What is the best way to prevent the ravioli from sticking together during cooking?
A: Make sure to use a large pot with plenty of water and avoid overcrowding the pot when adding the ravioli. Gently stir the water occasionally to prevent sticking.

Final Thoughts

This sweet potato ravioli with asiago cheese sauce is more than just a recipe; it’s an invitation to embrace the flavors of autumn and create a comforting and memorable meal. I encourage you to try this recipe, experiment with variations, and share your creations with friends and family. Feel free to adjust the herbs and spices to your liking, and don’t be afraid to add your own personal touch. I’d love to hear your feedback and see how you make this dish your own!