Sweet Potato Ravioli with Brown Butter

[Guest guest]

This is a great way to use leftover cooked sweet

potatoes. If your potatoes are already seasoned, leave

out the nutmeg. Though really, what harm can 1/4 t.

nutmeg do? This is a very forgiving recipe. If you'd

like to add raisins, or nuts, its just fine. I always

add a 1/4 t. red pepper flakes. Sometimes allspice,

sometimes pumpkin pie spice, depends on whether I'm

going sweet or savory. I generally prefer sage in the

brown butter sauce. Again, play with it. Its fun and

freezes very well.

 

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Sweet Potato Ravioli with Brown Butter

 

Sweet Potato Ravioli:

1 1/2 pounds red-skinned sweet potatoes, (yams)

2 tablespoons golden brown sugar,(packed)

1/4 teaspoon ground nutmeg

48 square wonton wrappers

2 large egg whites, beaten until foamy

Brown Butter Sauce:

3/4 cup (1 1/2 sticks) butter

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons chopped fresh thyme

Chopped toasted pecans, (optional)

 

 

 

 

 

 

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.

 

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.

 

Makes 6 servings.

 

Author: Perfect Parties, Madison, CT

Source: RSVP, Bon Appétit | February 2003

Formatted by Chupa Babi: 12.21.07

 

Debbie Daly of Morris Township, New Jersey, writes:

" When my husband and I visit my brother in Madison,

Connecticut, we frequently dine at a spot called

Perfect Parties. The last time I was there, I enjoyed

sweet potato ravioli with brown butter sauce served

over spinach. I would love to make it at home. "

 

Serve the ravioli atop a bed of wilted spinach, if

desired, to soak up every bit of the flavorful brown

butter sauce.

 

 

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