Evelyn’s Sweet Potato Ravioli & Brown Butter

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavourful brown butter sauce.


Sweet Potatoes (Or Sweet Potatoes) – 1 1/2 Pounds

Golden Brown Sugar – 2 tbsp

Ground Cinnamon – ¼ tsp

Wonton Wrappers – 48 squares

Large Egg Whites, Beaten Until Foamy – 2

Brown Butter Sauce

Butter – ¾ cup (1 1/2 Sticks)

Balsamic Vinegar – 1 ½ tbsp

Chopped Fresh Thyme – 1 ½ tbsp

Chopped Toasted Pecans (Optional)


For Sweet Potato Ravioli:

  1. Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly.
  2. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and cinnamon.
  3. Season sweet potato filling with sea salt and ground black pepper.
  4. Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites.
  5. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet.
  6. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

For Brown Butter Sauce:

  1. Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes.
  2. Remove from heat. Carefully mix in vinegar and thyme.
  3. Meanwhile, working in batches, cook ravioli in large pot of boiling sea salted chicken or vegetable stock until just tender, about 3 minutes.
  4. Using slotted spoon, carefully transfer ravioli to hot butter sauce, spoon sauce over to coat ravioli.
  5. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.