Sweet Potato Ravioli With Brown Butter Food
SWEET POTATO RAVIOLI WITH BROWN BUTTER
Categories Pasta Potato Sauté Sweet Potato/Yam Winter Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For sweet potato ravioli:
- Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
- Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- For brown butter sauce:
- Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
- Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.
SWEET POTATO RAVIOLI WITH BASIL BROWN BUTTER
I found this online and tweeked it to suit our tastes and to use the ingredients I had available. We like the result and hope you will too.
Provided by Keolani
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make ravioli filling: In a bowl combine the sweet potato, five spice, green onion and honey. Check for flavor and season with salt and pepper.
- When filling has cooled, form ravioli: Place wonton skin down, lay one large basil leaf in center, top with puree and another basil leaf.
- In a small bowl mix egg with 2 T water to make egg wash. Brush egg wash around edges and top with another wonton skin.
- Seal tightly, making sure to remove as much air as possible.
- Repeat with remaining filling and wonton skins.
- In batches, cook ravioli in gently boiling water until done - this should only take a few minutes.
- In a small saucepan cook butter over medium heat until browned, but not burnt. When butter is browned, remove from heat and add basil, taking care to stand back because the natural moisture in the basil will cause the butter to pop.
- Add vinegars and stir to combine. Drizzle sauce over ravioli and serve.
Nutrition Facts : Calories 205.9, Fat 7, SaturatedFat 4, Cholesterol 45.5, Sodium 302, Carbohydrate 30.1, Fiber 1.3, Sugar 2.9, Protein 5.3
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