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    Home » Recipes » Pasta

    Sweet Potato Wonton Ravioli with Tarragon Brown Butter Sauce

    Published: Dec 20, 2021 Modified: Dec 20, 2021 by Candice This post may contain affiliate links.

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    Orange ravioli on a plate with fresh herbs.
    Orange ravioli on a plate with fresh herbs.
    Orange ravioli on a plate with fresh herbs and title text.

    If making pasta from scratch is a barrier to you making your own fresh ravioli, then this Sweet Potato Ravioli is the perfect recipe for you. I use ready-made wonton wrappers to easily make delicious ravioli at home, and fill them with a lightly spiced sweet potato filling.

    Coat the ravioli in tarragon brown butter sauce, garnish with parmesan, and this is a superb weeknight dinner!

    Orange ravioli on a plate with fresh herbs.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Wonton Ravioli & Brown Butter FAQs
    5 Other Recipes You'll Love
    6 Sweet Potato Wonton Ravioli with Tarragon Brown Butter Sauce

    Why this Recipe Works

    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.

    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 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.

    Ingredients & Substitutions

    Ingredients on a white countertop.

    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.

    How to Make this Recipe

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Sweet Potato Wonton Ravioli

    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.

    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.

    Orange food in a food processor bowl.

    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.

    Ravioli filling on a gyoza wrapper.

    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.

    Ravioli on a dish towel.

    Tarragon Brown Butter Sauce

    Next, bring a pot of water to boil, and 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.

    Butter sauce with fresh herbs.

    Bringing it All Together

    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.

    Orange ravioli in a pan.

    Wonton Ravioli & Brown Butter FAQs

    How will I know if my browned butter has burned?

    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.

    Can I freeze wonton or gyoza wrappers?

    Packs of these wrappers tend to come in larger quantities, so you can buy them in bulk and freeze them. Simply defrost them overnight (or even up to a week in advance) in the refrigerator before you're ready to use them.

    Can I use wonton wrappers for other fillings?

    Absolutely! This method of making ravioli will work will all your favorite fillings and sauces.

    Can I refrigerate leftover wonton or gyoza wrappers?

    Yes. Simply refrigerate unused wrappers in a sealed container for up to one week.

    Orange ravioli on a plate with fresh herbs.

    Other Recipes You'll Love

    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 recipes on for size.

    • Spinach Mushroom Wonton Ravioli
    • Broccoli Rabe Ravioli with Broccoli Rabe Pesto
    • Sweet Potato Gnocchi
    • Aglio e Olio Gnocchi with Broccoli Rabe & Pumpkin

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    Orange ravioli on a plate with fresh herbs.
    Print Recipe
    5 from 2 votes

    Sweet Potato Wonton Ravioli with Tarragon Brown Butter Sauce

    These ravioli are filled with a lightly spiced sweet potato filling and coated in a great 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.
    Prep Time30 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Main, Main Course
    Cuisine: American, Italian
    Diet: Kosher, Vegetarian
    Servings: 4
    Calories: 784kcal
    Author: Candice

    Equipment

    • Food mill, ricer, or wooden spoon
    • Baking sheet

    Ingredients

    • 1 lb sweet potato orange flesh (yams)
    • Pinch nutmeg
    • Pinch cinnamon
    • ½ cup parmesan
    • salt and pepper to taste
    • 1 package gyoza wrappers or wonton wrappers
    • 1.5 sticks unsalted butter
    • 1 bunch tarragon half with stems, half stemmed

    Instructions

    • 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.

    Nutrition

    Calories: 784kcal | Carbohydrates: 89g | Protein: 18g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 912mg | Potassium: 556mg | Fiber: 6g | Sugar: 5g | Vitamin A: 17344IU | Vitamin C: 4mg | Calcium: 268mg | Iron: 5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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