Sweet Potato Ravioli with Sage Butter Sauce

Ingredients

• 2 cups ravioli dough
• 2 medium sweet potatoes
• 10 leaves fresh sage leaves
• 1 stick vegan butter
• 1 teaspoon nutmeg
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 4 quarts water
• 1 cup flour

Instructions

1. 1

   Peel and cube the sweet potatoes. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender. Drain and let cool slightly.

2. 2

   In a mixing bowl, mash the cooked sweet potatoes until smooth. Add nutmeg, sea salt, and black pepper. Mix well and set aside to cool completely.

3. 3

   On a floured surface, roll out the ravioli dough to about 1/8 inch thickness. Cut into squares, approximately 3 inches by 3 inches.

4. 4

   Place about 1 tablespoon of the sweet potato filling in the center of each dough square. Moisten the edges with water, fold over to form a triangle, and press to seal. Ensure there are no air pockets.

5. 5

   Bring 4 quarts of water to a gentle boil in a large pot. Add a pinch of salt.

6. 6

   Carefully drop the ravioli into the boiling water. Cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.

7. 7

   In a large skillet, melt the vegan butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter is slightly browned and the sage is crispy.

8. 8

   Add the cooked ravioli to the skillet and gently toss to coat in the sage butter sauce. Cook for an additional 1-2 minutes to heat through.

9. 9

   Serve immediately, garnished with additional sage leaves and a drizzle of olive oil if desired.