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Sweet Potato & Gorgonzola Ravioli

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Sweet Potato and Gorgonzola Ravioli
2011-05-11 Main Dish
4 68

Mashed sweet potato, ricotta, Gorgonzola and nutmeg make the filling for wonton wrappers, cooked with radicchio and seasoned with a butter, walnut and sage mixture.

  • Servings: 4


1 Large Sweet Potato, sliced in half lengthwise
1 tsp Vegetable or Olive Oil
1½ tsp Kosher Salt, divided
1 cup Diced White Onion
4 oz Ricotta Cheese
6 oz Crumbled Gorgonzola Cheese, divided
½ tsp Ground Black Pepper
¼ tsp Ground Fresh Nutmeg
32 Wonton Wrappers
½ lb Radicchio, shredded
6 Tbsp Unsalted Butter
2 tsp Dried Sage Leaves
1 Tbsp Dried Parsley, plus 1 tsp for serving
⅓ cup Chopped Walnuts
2 Tbsp Chopped Fresh Chives


Preheat oven to 375 degrees. Spray a foil-lined baking sheet lightly with nonstick spray, and place sweet potato halves, cut side down, on prepared sheet. Prick skin side a few times with a fork. Bake until soft, about 25-35 minutes. Once cool enough to handle, scoop the sweet potato from the skin and mash the filling with a fork.

Heat oil in a large skillet over medium heat, add 1/2 tsp salt and onion, then saute for 3 minutes, or until onions just soften and turn light golden. Turn off heat and stir in mashed sweet potato, ricotta cheese, 4 ounces of Gorgonzola cheese, black pepper and nutmeg. Mix well and set aside.

To make ravioli, a dampen a clean dishtowel to cover and keep the wonton wrappers from drying out. Lay about 4 wrappers on a clean dry surface and place about 1/2 tablespoon of filling in the center of each. Lightly dampen the edges of wrappers with cool water, and fold one side over the filling to make a half-circle, pressing the edges to seal. Repeat with remaining wrappers. Bring a 4-5 quart stock pot of water to a boil, add 1/2 tsp salt, then carefully immerse ravioli and radicchio. Reduce heat and simmer for 5-7 minutes. Drain and set aside.

Melt butter in a 12-inch skillet over medium-low heat, add remaining salt, sage, parsley and walnuts. Saute for 1 minute, then add ravioli and radicchio, stirring gently. Remove and serve topped with remaining parsley, the chives, and remaining Gorgonzola cheese.