Sweet-Potato Ravioli With Sage Butter Sauce

Sweet-Potato Ravioli With Sage Butter Sauce
Sweet-Potato Ravioli With Sage Butter Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • RAVIOLI:

  • 2

    red-skinned sweet potatoes yams - (16 oz ea)

  • 2

    tablespoons golden brown sugar - (packed)

  • 2

    tablespoons butter - (1/4 stick) room temperature

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    package wonton wrappers - (12 oz)

  • 1

    large egg beaten to blend

  • FRIED SHALLOTS AND SAUCE:

  • 1

    cup vegetable oil

  • 4

    large shallots cut crosswise

  • into thin rounds, separated into rings

  • 6

    tablespoons butter - (3/4 stick)

  • 8

    large fresh sage leaves thinly sliced

  • 1/2

    teaspoon dried crushed red pepper

  • 1/3

    cup pine nuts toasted

Directions

For Ravioli: Preheat oven to 400 degrees. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut-side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 1 1/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper. Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.) For Fried Shallots And Sauce: Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper. Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately. This recipe yields 6 (first-course) or 4 (main-course) servings.

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