Fall Ravioli

This is kind of an old recipe, but I think it's unique and obviously delicious. The recipe uses Won-ton Wrappers for the ravioli- They work really well, but I used homemade pasta this time.

Ricotta Ravioli with Sweet Potato Sauce

• 1 cup low-fat ricotta cheese
• 1 oz. grated Pecorino-Romano cheese, optional
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced sage, plus more for garnish
• 48 square won ton wrappers
• 1 oz. shaved Pecorino cheese, optional
• 2 tsp. chopped fresh parsley, plus more for garnish

Sweet Potato Sauce

• 1 Tbs. olive oil
• 2 Tbs. minced shallot
• 2 cloves garlic, minced (2 tsp.)
• 1 cup cooked, puréed orange-fleshed sweet potato
• 2 Tbs. sherry or white wine

• DIRECTIONS

  To make Ravioli:
  1. Line 2 baking sheets with parchment paper. Stir together ricotta, grated cheese (if using), garlic, and sage in medium bowl. Season with salt and pepper, if desired.
  2. Place 1 won ton wrapper on work surface (cover remaining wrappers with damp, clean towel to prevent drying.) Spoon 2 tsp. ricotta mixture in center of wrapper. Brush edges with water. Top with another won ton wrapper, pressing gently to seal edges. Repeat with remaining ricotta mixture and won ton wrappers. Arrange ravioli in single layer on prepared baking sheets; freeze.
  To make Sweet Potato Sauce:
  3. Heat oil in small saucepan over medium heat. Add shallot, and season with salt, if desired. Cook 2 minutes, or until tender. Add garlic; cook 30 seconds, or until fragrant. Stir in sweet potato and sherry, and season with salt and pepper, if desired; simmer 5 minutes.
  4. Bring large pot of salted water to a boil over high heat. Add ravioli; stir with spoon or spatula to keep them from sticking together. Cook 2 minutes, or until ravioli float to surface. Drain. Arrange 4 ravioli per serving plate. Top each serving with 3 Tbs. Sweet Potato sauce, then shaved cheese (if using), chopped parsley, and minced sage.