Wonton wrappers make it easy to prepare these savory ravioli, served with a sage and pecan sauce.
Bake pecans at 400° for 2 minutes on each side. Remove immediately to prevent burning and roughly chop. Set aside for garnish.
For Ravioli: Prick sweet potato with a fork, wrap it with aluminum foil and bake at 400° for 50 minutes, or until tender (time may vary depending on the size of the sweet potato). Peel sweet potato, place it in a food processor and process until smooth. Mix in cheeses, salt and pepper. Place wonton on a clean and flat surface. Place a small amount (about 1 teaspoon) of filling in the center of the wonton. Brush the edges of the wonton with a small amount of water. Fold wonton over the filling and press down with fork tines to seal edges tightly. Repeat with the remaining wontons and filling.
For Sauce: Heat butter, pecan oil and sage leaves in a saucepan over medium-low heat, just enough to melt butter and combine flavors.
To Cook: Bring a large pot of salted water to a boil over high heat. Add ravioli and cook for approximately 2 minutes, until they float to the surface. Remove and transfer immediately to the saucepan with the sauce. (Do not dry wontons first to keep them from sticking together.) Decorate with the toasted pecans and serve.
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