Are you ready to take your pasta game to the next level? Look no further than this sensational recipe for Sweet Potato Ravioli with Asiago Cheese Sauce. With its vibrant colors, melt-in-your-mouth texture, and a blend of savory and creamy flavors, this dish is a showstopper that will impress both your guests and your own taste buds.
Sweet Potato Ravioli with Asiago Cheese Sauce
- 1 small bowl
- 1 baking sheet
- plastic wrap
- 1 slotted spoon
- 1 platter
- 1 small saucepan
- 6 serving plates
- ¾ pound sweet potatoes
- 2 tablespoons plain nonfat yogurt
- 1 tablespoon fresh sage, minced (use fresh in this recipe, substituting dried just isn’t the same)
- 1 teaspoon fresh chives, minced
- 24 wonton wrappers (available in the refrigerated section of the grocery store)
- 1 tablespoon (available in the refrigerated section of the grocery store) (try Earth Balance or Spectrum)
- 1 tablespoon flour (plus 2 teaspoons)
- ½ cup skim milk
- ½ cup reduced sodium, low fat chicken broth
- ½ cup shredded asiago cheese
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground pepper
- ⅛ teaspoon cinnamon
- Preheat oven to 350 degrees. Bake the sweet potatoes for 40 to 45 minutes, or until tender. Cool completely.
- Once cooled, peel the skins off and mash the pulp in a small bowl. Stir in the yogurt, chives, and 1/4 teaspoon of the sage.
- Place the wonton wrappers on a flat surface in a single layer. Spoon 1 rounded teaspoon of the potato mixture in the center of each wonton. Spread the filling out slightly with the back of the spoon, leaving a 1/2 inch border.
- Using your finger, brush all around the edges lightly with water, and fold each wonton in half diagonally pressing lightly to seal. Place the filled wontons on a baking sheet and cover loosely with plastic wrap.
- Bring 1 1/2 quarts water to a boil, add a few ravioli at a time (being sure not to overcrowd the pot, or they will all stick together). Cook until tender, about 8-9 minutes, then remove with a slotted spoon and transfer to a platter.
- Melt the butter substitute in a small saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually and slowly, stir in milk and chicken broth. Cook, stirring frequently, for 4 minutes until sauce thickens slightly. Stir in cheese, nutmeg, pepper, and cinnamon.
- Spoon about 3 tablespoons sauce onto serving plates, and place 4 ravioli on each plate over sauce. Sprinkle tops with remaining sage and serve warm.
To ensure the best results and avoid common mistakes, here are some valuable cooking tips for preparing Sweet Potato Ravioli with Asiago Cheese Sauce:
- Optimal Dough Consistency: When making the ravioli dough, aim for a smooth and elastic texture. If the dough feels too dry, add a small amount of water. Conversely, if it’s too sticky, sprinkle some flour. Achieving the right consistency will make it easier to roll out and shape the ravioli.
- Proper Filling Distribution: When placing the sweet potato filling onto the rolled-out dough, ensure even distribution. Be careful not to overfill, as it can lead to ravioli bursting during cooking. Use a teaspoon or a piping bag to portion out the filling, leaving enough space between each mound.
- Sealing Techniques: To prevent the filling from leaking out while cooking, make sure to seal the ravioli properly. Brush water around the edges of the dough before folding it over the filling. Press firmly to seal, removing any trapped air. You can also use a fork to crimp the edges for added security.
- Cooking Time and Al Dente Texture: Cook the ravioli in a large pot of salted boiling water until they float to the surface. This typically takes about 2-3 minutes. To achieve the perfect al dente texture, taste-test a piece to ensure it’s cooked but still slightly firm in the center. Overcooking can result in mushy ravioli.
- Handling and Draining: Once cooked, carefully remove the ravioli from the boiling water using a slotted spoon. Gently place them onto a platter or individual serving plates, allowing any excess water to drain off. This will prevent diluting the flavors and maintain the integrity of the dish.
Serving Your Sweet Potato Ravioli with Asiago Cheese Sauce
To elevate the flavors and create a memorable dining experience with Sweet Potato Ravioli with Asiago Cheese Sauce, consider the following serving suggestions:
- Side Dish Pairings: Serve the ravioli with a refreshing side of lightly dressed arugula or baby spinach. The peppery greens complement the richness of the dish and provide a delightful contrast.
- Garnish Ideas: Sprinkle some toasted pine nuts or chopped walnuts over the ravioli to add a delightful crunch. Freshly grated Parmesan cheese or a drizzle of high-quality extra virgin olive oil can also enhance the overall taste and presentation.
- Sauce Variations: While the Asiago cheese sauce is a perfect match, feel free to experiment with other complementary sauces. A sage-infused brown butter sauce or a light tomato basil sauce can bring a different dimension to the dish.
- Creative Serving Styles: Instead of arranging the ravioli in a traditional platter, consider serving them individually on small plates. This allows each guest to appreciate the beauty of the dish and enjoy it at their own pace.
- Beverage Recommendations: Pair Sweet Potato Ravioli with Asiago Cheese Sauce with a crisp white wine, such as a Chardonnay or Pinot Grigio, to balance the richness of the flavors. Alternatively, a sparkling water infused with a twist of lemon or a fruity iced tea can provide a refreshing accompaniment.
How long can I store leftovers of Sweet Potato Ravioli with Asiago Cheese Sauce?
Leftover Sweet Potato Ravioli with Asiago Cheese Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their texture, it’s best to reheat them gently in a pan with a drizzle of olive oil or a small amount of sauce.
Can I freeze the uncooked ravioli for later use?
Absolutely! Place the uncooked ravioli in a single layer on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Cook the frozen ravioli directly from frozen, adding a few extra minutes to the cooking time.
Can I make the ravioli dough in advance?
Yes, you can prepare the ravioli dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to assemble the ravioli, let the dough sit at room temperature for about 15 minutes to make it more pliable.
Can I use a different cheese for the sauce?
While Asiago cheese provides a distinct flavor, you can experiment with other cheeses. Parmesan, Pecorino Romano, or even a combination of different cheeses can be used to create a unique sauce that suits your taste preferences.
Can I substitute the sweet potato filling with another ingredient?
Certainly! If you’re looking for variations, you can replace the sweet potato filling with butternut squash, pumpkin, or even a mixture of roasted vegetables. Just ensure that the alternative filling has a similar texture and flavor profile.
Unleash your inner chef and impress your guests with Sweet Potato Ravioli with Asiago Cheese Sauce. This blog post not only shares a foolproof recipe but also offers valuable cooking insights and serving recommendations to elevate your dining experience. Don’t keep this culinary gem to yourself—share the recipe and subscribe to our blog for more kitchen inspiration!