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Method :
Cook the
sweet potato and lemon juice in boiling water for 15 minutes, or until
tender. Drain and par dry with paper towels. Cool for 5 minutes. Process
the sweet potato and 30g (1 oz) of the butter in a food processor until
smooth. Add the Parmesan, chives and half the egg. Season with salt and
freshly ground pepper. Cool completely.
Place 2 tsp
of the mixture in the centre of half the won ton wrappers. Brush the
edges with the remaining egg, then cover with the remaining wrappers.
Press the edges firmly to seal. Using a 7cm (2.75 inch) cutter, cut the
ravioli into circles. Melt the remaining butter in a pan and cook over
low heat until golden brown. Remove from the heat. Cook the
ravioli in batches in a large pan of boiling water for 4 minutes. Drain
carefully and divide among heated serving plates. Serve the ravioli
immediately, drizzled with the butter and sprinkled with the sage and
walnuts.
Serves 4
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