Sweet Potato Ravioli

Ingredienti

• 2medium sweet potatoesAmount2Ingredientmedium sweet potatoes
• 2 tbsp(12 g) grated Parmesan cheeseAmount2 tbspIngredient(12 g) grated Parmesan cheese, plus more for serving, plus more for serving
• 1/2 tspdried parsleyAmount1/2 tspIngredientdried parsley
• 1 pinchgrated nutmegAmount1 pinchIngredientgrated nutmeg
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/8 tsppepper
• 1/2 tsponion powderAmount1/2 tspIngredientonion powder
• 1/4 tspgarlic powderAmount1/4 tspIngredientgarlic powder
• 1 tbsp(8 g) flourAmount1 tbspIngredient(8 g) flour
• 1 package wonton wrappersAmount1Ingredientpackage wonton wrappers
• 1 stick(113 g) butterAmount1 stickIngredient(113 g) butter
• 2 tbsp(17 g) pine nutsAmount2 tbspIngredient(17 g) pine nuts, toasted, toasted

Preparazione

1. 1

   Preheat the air fryer to 390 degrees F (190 degrees C). Using a knife, pierce the sweet potatoesAmount2Ingredientmedium 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. 2

   In a large bowl, combine the potatoes, Parmesan, parsley, nutmeg, salt, pepper, onion powder, garlic powderAmount1/4 tspIngredientgarlic powder, and flour until smooth.

3. 3

   Bring a large pot of water to a boil.

4. 4

   Meanwhile, place two wonton wrappersAmount1Ingredientpackage 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. 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. 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 nutsAmount2 tbspIngredient(17 g) pine nuts, toasted.