Sweet Potato Raviolis with Lemon Sage Brown Butter

This recipe is from a recent Cooking Light Magazine and has been a huge hit! It's pretty easy and requires minimal ingrediants...a great party dish!

Ingredients

1 lb sweet potatoes
½ tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
2 tablespoons freshly grated Parmesan cheese
1 large egg white beaten
24 wonton wrappers
3 tablespoons butter
1 tablespoon freshly chopped sage
1 tablespoon lemon juice
½ tsp salt
Sage sprigs for garnish

Directions:

Potatoes
1) Poke multiple holes in potatoes with fork. Bake at 400 for 40 minutes or until fork tender.
2) Cool, peel and mash.
3) Mix in cinnamon, nutmeg, salt and parmesan. Mash/mix well
4) Working w/one wonton wrapper at a time, place dollop of potato mixture in center (slightly less then 1 tablespoon)
5) Brush edges of wonton wrapper w/egg white, fold sides diagonally and seal, creating a triangle

Butter
1) Melt butter over high heat
2) Add sage and brown butter, approximately 1 minute
3) Add lemon juice and salt

Cooking
1) Boil large pot of water
2) Add a few raviolis at a time and cook approximately 2 minutes
3) Remove w/slotted spoon and place in bowl. Spray w/cooking spray and drizzle a little bit of butter over, tossing to coat each
4) Continue w/remaining raviolis
5) Pour remaining butter over all and stir gently to coat all. Garnish w/sage sprigs.