Sweet Potato Ravioli With Sage Butter Sauce Food

SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• 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.

BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE

Steps:

• For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
• For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
• To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
• To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
• Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
• Transfer the ravioli to a serving platter. Mangia Bene!
• Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape. How smooth and supple!

RAVIOLI WITH SAGE-WALNUT BUTTER

Steps:

• Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
• Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
• Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

SWEET POTATO RAVIOLI

Steps:

• Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
• Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
• Top with a second wonton wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and potato mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

SWEET POTATO RAVIOLI WITH BROWN BUTTER

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.

ROASTED SWEET POTATO AND FETA RAVIOLI

Steps:

• Heat oven to 350 degrees.
• Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
• Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
• Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
• Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
• Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water.
• Top with remaining 16 skins; push out any air pockets. Press to seal.
• Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
• Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes.
• Drain; divide among four plates. Drizzle with sauce or sage butter.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.