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Recipes

Sweet-Potato Ravioli with Sage Butter Sauce

By 40 West Rhinebeck NY

Recipe information

  • Yield

    6 first-course or 4 main-course Servings

Ingredients

Ravioli

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

Need to make a substitution?

Preparation

  1. For ravioli

    Step 1

    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 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.

    Step 2

    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. DO AHEAD Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.

  2. For fried shallots and sauce

    Step 3

    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.

    Step 4

    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.

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