Saturday, November 1, 2008

Sweet Potato Ravioli with Sage Butter Sauce

Here's the original recipe that the sweet potato ravioli came from. If you are trying to decide which one to make, the maple cream sauce version my husband made is much better. This one is really good too, but the other one is more of a wow kind of dish because of the sweet flavours. Below is the recipe copied from My husband served this with warm baguette and a mesclun mix salad with pumpkin seeds and shaved parm.

What you’ll need


2 1-pound red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 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 (3/4 stick) butter
8 large fresh sage leaves, thinly sliced
1/2 teaspoon dried crushed red pepper
1/3 cup pine nuts, toasted

What to do

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.

Total time, approximately 2.5 to 3 hours. Mostly spent on making the ravioli.

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