Mushroom Ravioli with Sage and Sweet Potato

This is great with mushroom ravioli but can be served with any kind of pasta, gnocchi, rice or just on its own. Enjoy!

Ingredients

Mushroom ravioli (or other pasta choice)

Cooking oil (such as coconut or olive)

Fresh sage leaves (washed and well dried)

Sweet potato (washed and diced-peeling is optional)

Mushrooms (sliced thick)

Garlic clove, minced

Salt

Pepper

Preparation

- heat a few tablespoons of oil (I used coconut, olive would work too) in a glass baking dish at 350

- place sage leaves in heated oil (try just one at a time to be sure temperature is right), it should be hot enough to sizzle and crisp the leaves, remove them immediately to plate covered with a clean paper towel. Sprinkle with salt and set aside

-dice sweet potatoes, toss in remaining oil and return to oven to bake until tender (about 30 min)

-wash and slice mushrooms into thick pieces

- sauté in sauce pan with your choice of oil until tender, toss with garlic, salt, and pepper and set aside

- Boil water and cook ravioli/other pasta etc.

- remove sweet potatoes when tender and toss in pasta and mushrooms, top with sage and serve

Remember to print and include a copy of the recipe with your donation to Chagrin Falls Park!

Shopping list

Mushroom ravioli (or other pasta choice)

Cooking oil (such as coconut or olive)

Fresh sage leaves

Sweet potato

Mushrooms

Garlic

Salt

Pepper