PREPARATION:

Method

1. Preheat oven to 375 degrees F. Arrange the sweet potatoes on a parchment paper-lined baking sheet. Drizzle with olive oil and toss to coat well and season with 1/2 teaspoon salt. Transfer to the oven and cook until soft, turning once midway through baking, about 40 minutes total. Remove from the oven and set aside to cool. Once cool, remove skins and transfer to a food processor. Pulse, scraping down the sides as necessary, until smooth. Transfer to a mixing bowl. Bring a pot of salted water to a boil.
2. In a mixing bowl, combine the processed sweet potato with the mascarpone cheese and season to taste with salt and white pepper. In the center of each wonton wrapper, place 2 teaspoons to 1 tablespoon of the sweet potato mixture. Lightly wet the edges of the wrapper with a little cool water. Lay another (unfilled) wrapper on top, and seal each ravioli by pressing around all edges with the tines of a fork. Repeat until all of the filling is used. Place the ravioli in the boiling water and cook, in batches if necessary, until pasta floats to the top of the cooking water and is cooked al dente, 1 to 2 minutes. Remove from the water and drain. Season the ravioli with salt and pepper and cover lightly to keep warm while you make the sauce. (Store any extra ravioli in a resealable plastic food storage bag in the freezer for later use, stacking between wax paper or parchment paper to prevent sticking.)
3. Heat a sauté pan over medium-high heat and, when hot, add the butter and let it melt in one spot. (Do not move the pan.) When the butter has begun to brown around the edges, pick up the sauté pan and swirl to keep the melted butter from burning and to melt the remaining butter. Add the olive oil and heat until hot enough to sauté the sage leaves.
4. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Remove the leaves and season with salt and pepper. Toss the ravioli in the sauté pan, spooning the brown butter over the top. Transfer to plate and garnish with the crispy sage leaves. Sprinkle with Parmigiano-Reggiano and serve.

   Editor's Note: Look for organic dairy and organic, locally-grown produce.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the And Baby Makes Three Episode of Emeril Green.