Sweet-Potato Ravioli with Sage Butter Sauce

This recipe from Epicurious calls for wonton wrappers; however, I prefer traditional ravioli dough.

Sweet-Potato Ravioli with Sage Butter Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ravioli

  • 2

    1-pound red-skinned sweet potatoes (yams)

  • 2

    tablespoons (packed) golden brown sugar

  • 2

    tablespoons (¼ stick) butter, room temperature

  • 1

    12-ounce package wonton wrappers

  • 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 (¾ stick) butter

  • 8

    large fresh sage leaves, thinly sliced

  • ½

    teaspoon dried crushed red pepper

  • cup pine nuts, toasted

Directions

For ravioli: Preheat oven to 400°F. 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 11/3 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.


Nutrition

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