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Sweet-Potato Ravioli With Sage Butter Sauce


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  • 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
  • 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


Servings 1


Step 1

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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