Apple Sweet Potato Ravioli
Sweet but savory, this Fall flavored dish is sure to put everyone in an Autumn mood.
  • 1 12 oz. pkg. Wonton wrappers
  • 3 Large Sweet Potatoes, peeled and sliced
  • 6 TB Butter + 1 TB
  • ½ Large Shallot, minced
  • 2 TB Extra Virgin Olive Oil
  • 1 c. Shredded Formagio Trio (or shredded Parmesan or the like)
  • ½ t. Crushed Red Pepper
  • ½ t. Dry Thyme
  • ½ c. Musselman's Apple Butter
  • Fresh tarragon leaves (optional)
  • Sour cream (optional)
  • 1 large onion, sliced thin
  • Salt & Pepper to taste
  1. Boil sweet potato slices until tender.
  2. While potatoes are boiling, saute shallot in 1 TB extra virgin olive oil until translucent.
  3. Drain potatoes. Add sauteed shallots, 6 TB butter, shredded cheese, crushed red pepper, thyme and salt & pepper to taste. Mash all together.
  4. Stir in apple butter. This potato mixture will be your filling.
  5. Lay out several wonton wrappers (not all of them as you don't want them to dry out.) Put 1 t. scoop of filling in the center of each wrapper. If using tarragon leaves, lay 1 leaf on the top of filling. Wet around all edges of wrapper with water. Fold each square over the filling and press edges, squeezing out all air. Lay aside until ready to boil.
  6. Melt 1 TB butter and 1 TB extra virgin olive oil in large saute pan. Add sliced onions and cook until tender.
  7. Fill large pot with water. Drop ravioli in salted, boiling water and boil for 2 minutes (until they float.) Remove with slotted spoon and quickly saute in pan with butter/onions. Repeat for additional servings.
  8. Serve with a dollop of sour cream.
  9. Serving Size: Depends on appetite. 6-8 ravioli per person, suggested.
  10. **If you have extra filling leftover, use as kicked up mashed sweet potatoes!**
Recipe by Food. (Just Sayin') at