These babies were so tasty, I forgot to take a photo of the final product!

(I ganked this one from a Google search - gotta say, I did a better job of julienning our green onions. I also modified the recipe to make less cheese broth. My version was more buttery and only needed a little drizzle)

The recipe is from The Frankies Spuntino Kitchen Companion. I’ll definitely be making them again. Will said they were the best ravioli he’s ever had (he is not a ravioli fan, so I took this as a big compliment).

I remember making ravioli as a kid with my grandparents and it always felt like a really big job. It could be due to the fact that they’d make hundreds of ravioli in one go, hehe…These ravioli were much easier because the recipe called for wonton wrappers instead of making your own dough. Crazy, eh? But I’d recommend trying it because they made for much lighter ravioli (instead of getting stuffed after eating 4, we easily put away about 10 ravioli each).

I had my cousins over for dinner and they put the ravioli together for me (I think they had fun though) while I finished off the salad and sauce.

Look at their handiwork!

Aren’t they the cutest?

Sweet Potato Ravioli in Cheese Broth (with my modifications)

• 3 large sweet potatoes, scrubbed, peeled and cubed
• 8 cloves of garlic
  
• Olive oil
  
• Fine sea salt and freshly ground white pepper
• 2 tablespoons honey
• 1/4 teaspoon Chinese five-spice powder
• 48 wonton wrappers (recipe called for round wrappers, but squares were fine)
  
• 4 tablespoons unsalted butter
• 5 or 6 sage leaves, finely sliced
  
• 2 cups Cheese Broth (recipe follows)
• 6 scallions, white and very light green parts only, cut into long, fine julienne

1. Heat the oven to 350°F. Toss the potatoes and 6 cloves of garlic (still in peel but with bottoms cut off) with oil in a deep pan, sprinkle with salt and white pepper and bake for until very tender, about 40 minutes.
2. When soft, squeeze the garlic out of its peel, put them and the sweet potatoes into a mixing bowl and add the honey, five-spice powder, and a large pinch of salt. Stir to combine, then taste and adjust as needed. Let it cool down a little.
3. Prep your pasta-making station: the bowl of ravioli filling, the pile of wonton wrappers, a cutting board to work on, a small bowl of water (to seal the ravioli), and a baking sheet lined with parchment paper or plastic wrap. Put a teaspoon of filling into the center of a wonton skin, dip your finger in the bowl of water and use it to wet the rim of the wonton skin, then fold the wrapper closed, pinching the edges to seal. Lay the ravioli on the baking sheet and repeat until they are all stuffed. The ravioli can be used right away or frozen on the baking sheet. (Once they have frozen solid, transfer them to a freezer bag or other container and store for up to a month.)
4. Melt the butter in a wide saucepan over medium heat. Add the remaining garlic and cook until starting to turn golden, then add sage leaves and cook them for a minute or so, just until aromatic. Add the cheese broth, season it with a pinch of salt and a few turns of white pepper, and bring to a simmer.
5. Drop the ravioli into the pot of boiling salted water; they should bob to the surface of the pot in about 3 minutes. Remove the ravioli from the water and divide among the serving bowls. Divide the broth into each bowl or plate and garnish with a scattering of scallions.

Cheese Broth

Combine the rind of (the dry outer half inch of or so of a hard cheese) a good-sized chunk of Pecorino Romano (or Parmesan or any grating cheese) with a quart of water and simmer for 2 hours, or as long as you can. Strain and use, or store it—up to a week in the fridge or for months in the freezer.