Sweet Potato Ravioli with Lemon-Sage Brown Butter

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 1 large egg whites lightly beaten
• 1 tablespoon sage fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon nutmeg 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons parmesan fresh grated
• 0.5 teaspoon salt divided
• 1 pound sweet potatoes and into 
• 6 quarts water 
• 24  wonton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 40
2. Pierce potato several times with a fork; place on a foil-lined baking sheet.
3. Bake at 400 for 40 minutes or until tender. Cool. Peel potato; mash.
4. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
5. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper.
6. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
7. Bring 6 quarts water to a boil.
8. Add 8 ravioli; cook 2 minutes or until done.
9. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
10. Melt butter in a small skillet over high heat.
11. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper.
12. Drizzle butter mixture over ravioli.
13. Garnish with sage sprigs, if desired.