Sweet-Potato Ravioli With Sage Butter Sauce
- 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
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.
You'll also love
- Creamy Tomato Tortellini Soup 4.4/5 (1063 Votes)
- Crockpot Cheese Tortellini and... 4.3/5 (950 Votes)
- Crock Pot Ravioli Casserole 4.5/5 (475 Votes)
- Crockpot Ravioli Casserole 4.4/5 (283 Votes)
- Apricot Bread Pudding With Caramel... 0/5 (0 Votes)
- Dried Cranberry Compote 0/5 (0 Votes)
- Bulgur Risotto With Peas And... 0/5 (0 Votes)
- Grilled Leeks, Sweet Peppers And... 0/5 (0 Votes)