Sweet-Potato Ravioli With Sage Butter Sauce

Recipe Ingredients

		Ravioli
2		Red-skinned sweet potatoes - yams - (16 oz ea)
2 tablespoons	30ml	Golden brown sugar - (packed)
2 tablespoons	30ml	Butter - (1/4 stick) - room temperature
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Wonton wrappers - (12 oz)
1		Egg - beaten to blend (large)
		Fried Shallots and Sauce
1 cup	237ml	Vegetable oil
4 cups	948ml	Shallots - cut crosswise (large)
		Into thin rounds, separated into rings
6 tablespoons	90ml	Butter - (3/4 stick)
8 tablespoons	120ml	Fresh sage leaves - thinly sliced (large)
1/2 teaspoon	2.5ml	Dried crushed red pepper
1/3 cup	78ml	Pine nuts - toasted

Recipe Instructions

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.

Source:
Bon Appetit, February 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.