By Candice Walker on December 20, 2021 (Last updated December 20, 2021) This post may contain affiliate links. Read my disclosure policy.
These Sweet Potato Ravioli have a lightly spiced sweet potato filling and are coated in a nutty and herbaceous brown butter and tarragon sauce.
We’d all love to make fresh pasta every night, but if making pasta from scratch is a barrier to making your own homemade ravioli, then this is the perfect recipe for you! I use ready-made wonton wrappers to easily make delicious ravioli at home.
🌟Why you’ll love this recipe
Wonton or gyoza wrappers are ready made sheets that are easy to mould into different shapes and seal a filling inside, making them a perfect choice for quick and simple ravioli. They are made from flour, water, and sometimes egg so they make a really great substitute for pasta both in taste and texture. I also use them to make Spinach Mushroom Wonton Ravioli.
The roasted sweet potato filling is seasoned with a blend of parmesan, nutmeg, and cinnamon. The spices complement the sweetness of the potato, and is uplifted by the nutty parmesan.
I like to enjoy ravioli with a light not-too-thick sauce, and tarragon brown butter is a tasty match. Coating the ravioli lightly, tarragon plus a rich, butter browned butter works well with the filling without overpowering it. This recipe is also delicious with a pesto like garlic basil pesto, purslane pesto, or ramp pesto.
This recipe uses few ingredients, most of which you probably already have around, so you don’t need to stock up on a million ingredients to make this dish. You’ll also love this sweet potato gnocchi!
🧾Ingredients in this recipe
Wonton or gyoza wrappers – They come in packs of approximately 40-52 sheets, and this recipe won’t use a whole pack. The wrappers are similar to thin pasta sheets. Gyoza wrappers are usually a little thicker than wonton wrappers. You can refrigerate unused sheets in a sealed container in the refrigerator for up to one week.
Tarragon – one of my favorite fresh herbs, tarragon has a light fennel flavor that works great in this recipe.
Parmesan – you can substitute with grated manchego, or pecorino romano.
Butter – I use unsalted butter in this recipe so I can control the amount of salt I add to taste.
Sweet potatoes – this recipe was made using orange-flesh sweet potatoes, often labeled as yams.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
First make your sweet potato filling. Preheat your oven to 375F. Take your potatoes and poke each on with a fork. Place them on a lined baking sheet and bake the sweet potatoes for 40-50 minutes until cooked through.
When the potatoes are roasted, wait until they are cool enough to touch without burning yourself. Peel the potato skins off, then mash the potatoes either by hand with a fork or masher, in a food mill, or in a food processor. Once you have a smooth mash, add the parmesan, nutmeg, cinnamon, and season well with salt and pepper.
Note: It’s really important to taste the filling at this point and adjust your level of seasoning accordingly. How your filling tastes now is exactly how your finished ravioli will taste, and you need to balance out the sweet potato with the seasoning to get a well-rounded taste.
Once you’re happy with the filling, fill each wonton or gyoza wrapper with 2-3 teaspoons of the filling.
Brush the edges of the wrappers lightly with water using your finger. Fold the wrappers in half, and then press them firmly to seal the filling inside. This is important so that the filling does not spill out when you cook them. Next, bring a pot of water to boil.
In the meantime, melt 2 sticks of unsalted butter in a medium pan over medium heat to brown your butter. You have to cook the butter until the foam subsides and the butter begins to brown, which should take 3 to 4 minutes. Keep a close eye on it as it can burn easily. Remove the browned butter from the heat and cool it for 1 minute. Then, stir in half of the fresh tarragon with stems, and season the sauce with salt and pepper to taste.
If it’s your first time making browned butter, it’s important to keep an eye on it closely so that it doesn’t burn. You’ll know if your butter is burned because the solids in the liquid will be black in color instead of brown. It will also smell different than the tell-tale nuttiness smell of browned butter.
Drop your wonton ravioli into the now-boiling water and cook them for 3-5 minutes. You can do this in batches so you don’t overcrowd the pot. Once they are cooked, strain the ravioli and add them to the brown butter sauce over medium heat. Toss them to lightly coat and serve immediately with the rest of the fresh tarragon on top for garnish.
🍠 Related Recipes
Inspired to make more ravioli or sweet potato dishes? Here are some weeknight winner dishes. And if you’re in the mood for absolutely anything pasta, try these pasta recipes on for size.
Preheat the oven to 375F. Poke the potatoes with a fork, and bake for 40-50.
Peel, then mash, mill, or food process.
Add the parmesan, nutmeg, cinnamon, and season well with salt and pepper. Taste the filling and adjust seasoning. This is what your ravioli will taste like.
Fill each wonton or gyoza wrapper with 2-3 teaspoons of the filling. Brush the edges lightly with water using your finger. Fold them in half, and then press them firmly to seal.
Bring a pot of water to boil to cook the ravioli.
In the meantime, melt 2 sticks of unsalted butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat and cool for 1 minute. Then stir in the half of the tarragon with stems, and season with salt and pepper to taste.
Drop the ravioli into the boiling water and cook for 3-5 minutes. You can do this in batches.
Strain the ravioli and add to the brown butter sauce over medium heat. Toss to coat and serve immediately with the rest of the fresh tarragon.
Video
Notes
It is VERY important to taste the sweet potato filling before using to make the ravioli. Sweet potatoes can be very sweet, and adjusting the seasoning of the filling at this step is very important for a successful dish.I like to buy wonton or gyoza wrappers in bulk and freeze them. Simply defrost overnight (or even up to a week in advance) in the refrigerator.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
