Sweet Potato Ravioli With Lemon-Sage Brown Butter

• 1 (1-pound) sweet potato
• 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
• 6 quarts water
• Cooking spray
• 3 tablespoons butter
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper
• Sage sprigs (optional)

1. Preheat oven to 400u0b0.
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400u0b0 for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

sweet potato, parmesan cheese, salt, ground cinnamon, ground nutmeg, wonton wrappers, egg white, water, cooking spray, butter, fresh sage, lemon juice, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sweet-potato-ravioli-with-lemon-sage-brown-butter (may not work)