Ingredients
1 medium sweet potato (microwaved)
3 medium shallots (finely chopped)
15oz part-skim ricotta
2 tbsp parsley (minced)
1 egg
1/8 tsp nutmeg
1 1/2 tsp brown sugar
3-4 tbsp butter
1/8 cup walnuts
salt and pepper
wonton wrappers
Preparation
Filling: Pulverize potato and stir together with ricotta and egg. Add nutmeg, sugar, 1 tbsp parsley and 1 shallot. Salt and pepper.
Sauce: Chop walnuts finely and add to remaining shallots. Cook in skillet with butter until shallots are soft. Add salt and pour over cooked ravioli. Top with remaining parsley and parmesan cheese.
