Sweet Potato Ravioli with Sage Cream Sauce is one of my favorite varieties to eat. I take help from my local pasta shop and buy them already made. You can leave them in the freezer and have them ready to go for whenever you need them, making for a super quick, and delicious meal in no time. All you need to do is make the sauce.
Sweet Potato Ravioli with Sage Cream Sauce Recipe
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
2 tablespoons white wine
1/4 cup cream
6 pre-made sweet potato ravioli
1 tablespoon minced fresh sage
2 tablespoons Parmigiano-Reggiano, finely grated, or more to taste
How to Prepare
1. Bring a pot of water to boil and add salt.
2. Meanwhile, in a medium sauté pan, heat butter over medium heat. Add shallot and sauté for about 3 minutes, until translucent. Season with salt and pepper. Deglaze pan with white wine, scraping up browned bits from bottom of pan. Add cream and bring to a boil, allowing sauce to thicken, about 2-3 minutes.
3. Add ravioli to boiling water and cook for 4-5 minutes, until ravioli raise to the surface. Transfer to cream sauce (reserving about 1/4 cup of pasta water) and gently toss to combine. If needed, add some pasta water to sauce if too thick.
4. Add sage to sauce and cook for another 1-2 minutes. Transfer to a serving dish and top with Parmigiano-Reggiano.