Maple Sweet Potato Ravioli w/ Toasted Marshmallows & Pecans


I had a few friends over for dinner the other night and I wanted to prepare dishes that say “Autumn.” Maple mashed sweet potatoes came to mind. I guess they remind me of fall, because of Thanksgiving. Growing up, my mother would always make maple sweet potatoes as part of our holiday meal. To do something a little different, I decided to make ravioli using the potatoes as the filling.

Making homemade pasta isn’t that difficult, but it could be time consuming; especially if you’re not use to doing so. Instead, of making my own dough, I’m not ashamed to say, I cheated. I used wonton wrappers. They make making ravioli seamless. They are light and thin and don’t really have a taste. For this reason, I think the flavors of the filling really come through.

Besides the potatoes (obviously) my mother, would put maple syrup, butter, nutmeg, cinnamon and marshmallow fluff into them. I wanted to incorporate all these flavors into the ravioli dish; these ingredients became the filing. The sauce was simply browned butter. For presentation sake, I garnished them with toasted mini marshmallows and chopped pecans. I loved them, my friends loved them, and I think my mother would have loved them.
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