Sweet Potato Ravioli

Sweet Potato Ravioli

While the air fryer can be used to cook your entire dinner, it’s often overlooked when it comes to getting dinner on the table quicker. For this recipe, the air fryer roasts some delicious sweet potato which then gets transformed into a delicious ravioli served with browned butter. It’s both rich and delicious!

Yields2 Servings

Cook Time1 hr 10 mins

Ingredients

 2 medium sweet potatoes
 2 tbsp (12 g) grated Parmesan cheese, plus more for serving
 ½ tsp dried parsley
 1 pinch grated nutmeg
 ¼ tsp salt
  tsp pepper
 ½ tsp onion powder
 ¼ tsp garlic powder
 1 tbsp (8 g) flour
 1 package wonton wrappers
 1 stick (113 g) butter
 2 tbsp (17 g) pine nuts, toasted

Directions

1

Preheat the air fryer to 390 degrees F (190 degrees C). Using a knife, pierce the sweet potatoes several times. Add the potatoes to the air fryer and cook for 40-50 minutes, flipping halfway through. Carefully remove the skins from the sweet potatoes.

2

In a large bowl, combine the potatoes, Parmesan, parsley, nutmeg, salt, pepper, onion powder, garlic powder, and flour until smooth.

3

Bring a large pot of water to a boil.

4

Meanwhile, place two wonton wrappers on a work surface. Using a tablespoon, scoop a level spoonful of the potato mixture into the middle of one wrapper. Brush water along the edges of the wrapper. Place the second wrapper on top and lightly press the edges to seal. Leave the ravioli as is, or cut into circles with a cup or pasta cutter. Repeat with remaining wonton wrappers until all filling is used.

5

Reduce water to a simmer, and gently place 12-15 ravioli in the water, gently stirring. Cook for 2-4 minutes, until they begin to float. Carefully remove the ravioli with a slotted spoon and transfer to a greased tray.

6

In a large pan over medium heat, melt the butter, stirring continuously. The butter will begin to foam, cook for about 5-8 minutes, until it turns golden brown (be very careful that it doesn’t burn). You’ll notice a nutty and strong butter smell. Remove from heat, add the ravioli, and spoon the butter over the ravioli. Serve topped with pine nuts.

Panzanella

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Ingredients

 2 medium sweet potatoes
 2 tbsp (12 g) grated Parmesan cheese, plus more for serving
 ½ tsp dried parsley
 1 pinch grated nutmeg
 ¼ tsp salt
  tsp pepper
 ½ tsp onion powder
 ¼ tsp garlic powder
 1 tbsp (8 g) flour
 1 package wonton wrappers
 1 stick (113 g) butter
 2 tbsp (17 g) pine nuts, toasted

Directions

1

Preheat the air fryer to 390 degrees F (190 degrees C). Using a knife, pierce the sweet potatoes several times. Add the potatoes to the air fryer and cook for 40-50 minutes, flipping halfway through. Carefully remove the skins from the sweet potatoes.

2

In a large bowl, combine the potatoes, Parmesan, parsley, nutmeg, salt, pepper, onion powder, garlic powder, and flour until smooth.

3

Bring a large pot of water to a boil.

4

Meanwhile, place two wonton wrappers on a work surface. Using a tablespoon, scoop a level spoonful of the potato mixture into the middle of one wrapper. Brush water along the edges of the wrapper. Place the second wrapper on top and lightly press the edges to seal. Leave the ravioli as is, or cut into circles with a cup or pasta cutter. Repeat with remaining wonton wrappers until all filling is used.

5

Reduce water to a simmer, and gently place 12-15 ravioli in the water, gently stirring. Cook for 2-4 minutes, until they begin to float. Carefully remove the ravioli with a slotted spoon and transfer to a greased tray.

6

In a large pan over medium heat, melt the butter, stirring continuously. The butter will begin to foam, cook for about 5-8 minutes, until it turns golden brown (be very careful that it doesn’t burn). You’ll notice a nutty and strong butter smell. Remove from heat, add the ravioli, and spoon the butter over the ravioli. Serve topped with pine nuts.

Sweet Potato Ravioli

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