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Enchilada-Stuffed Sweet Potatoes

Enchilada-Stuffed Sweet Potatoes: A Unique Twist!

  • Author: Chef Hicham
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A unique twist on traditional enchiladas, featuring sweet potatoes stuffed with a delicious filling.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 10 fresh sage leaves
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Sift the flour and salt together in a mixing bowl. Create a well in the center and crack the eggs into it.
  2. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms.
  3. Transfer the dough to a floured surface and knead for about 5-7 minutes until elastic and smooth.
  4. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
  5. In another bowl, combine pumpkin puree, ricotta, grated Parmesan, nutmeg, salt, and black pepper. Stir until smooth.
  6. Divide the rested dough into quarters and roll each piece into thin sheets.
  7. Drop spoonfuls of the pumpkin filling onto one sheet of pasta, leaving 2 inches between each mound.
  8. Moisten the edges of the pasta with water and lay another sheet over the filled one, pressing to seal.
  9. Cut the ravioli into squares or desired shapes.
  10. Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they rise to the surface.
  11. In a skillet, melt the butter and sauté the sage leaves until golden brown.
  12. Add the cooked ravioli to the skillet and toss gently to coat in the sage butter.
  13. Plate the ravioli warm, garnished with grated Parmesan cheese.

Notes

  • Ensure to dust the pasta sheets with flour to prevent sticking.
  • Adjust seasoning with additional salt and pepper as needed.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Boiling and Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 150mg

Keywords: Enchilada-Stuffed Sweet Potatoes, Pumpkin Ravioli, Sage Butter

Find it online: https://nannyisrecipes.com/enchilada-stuffed-sweet-potatoes-recipe/