Sweet Potato Raviolis with Browned Sage Butter
CATEGORY: Side Dish- Pasta
This flavor combo is sure to be a hit with your guests.  Everyone raved about these when we served them!
PREP TIME: 60 minutes
  1  (1-pound) sweet potato
  2 1/2  tablespoons  grated fresh Parmesan cheese
  1/2  teaspoon  salt, divided
  1/4  teaspoon  ground cinnamon
  1/8  teaspoon  ground nutmeg
  24  wonton wrappers
  1  large egg white, lightly beaten
  2 tablespoons olive oil
  3  tablespoons  butter
  1 1/2  tablespoons  chopped fresh sage
  1   tablespoon  fresh lemon juice
  1/8  teaspoon  freshly ground black pepper
  Sage sprigs (optional)
Preheat oven to 400°.
Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Remove the peel and mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
 Spoon 1 tablespoon potato mixture into center of a wonton wrapper (cover remaining wrappers with a damp towel to keep them from drying out). Brush edges of dough with beaten egg white; bring 2 opposite corners to center to form a triangle- press to seal. Repeat with remaining wonton wrappers.
Bring water to a boil in medium sauce pan. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon and brush lightly with olive oil- to keep from drying.  Keep warm. Repeat  with remaining raviolis.
Melt butter in a small skillet over high heat- add chopped sage and cook until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, lemon juice and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.