Sweet Potato Ravioli with Brown Butter-Sage Sauce


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Serves 4 Servings | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Pasta Cooking Class - 105

Brown butter and sage...one of my favorite flavor combos! Add creamy sweet potatoes and homemade pasta to that mix and it doesn't get much better. The crispy shallots, salty parm and pine nuts pull it all together.

(Photo: tastebook.com)


Ingredients You'll Need

1 cup wine – for the cook
2 pounds of red-skinned sweet potatoes (yams)
2 Tablespoons brown sugar, packed
2 Tablespoons butter
Basic pasta recipe, doubled
1 cup vegetable oil
4 large shallots, cut crosswise into thin rounds and separated into rings
6 Tablespoons butter
8 fresh sage leaves, thinly sliced plus 8 whole leaves
1/2 teaspoon crushed red pepper
1/3 cup pine nuts, toasted
Parmesan cheese


Directions

Preheat oven to 400. Roast sweet potatoes on a baking sheet and roast until tender. Cool, then Scoop enough potato pulp out of skins to measure about 1- 1/3 cups. (Reserve any remaining potato for another use.) Add sugar and butter and mash. Season with salt and pepper.


Meanwhile, prepare pasta and prep to make raviolis. (Fill and seal. Can be made ahead and frozen)


Heat vegetable oil in heavy small saucepan over medium-high heat and working in batches fry shallots until crisp and browned, about 2 minutes. Drain on a paper-towel-lined plate. Fry whole sage leaves and drain on a paper-toweled lined plate.


Melt butter in large pan over medium heat until fragrant and beginning to brown, about 3 minutes. Remove from heat. Stir in sage and red pepper flakes.


Meanwhile, working in batches, cook raviolis in a pot of boiling salted water until tender, about 3 minutes. Drain well and add to the pan with the brown butter sauce; tossing to coat. Transfer to plates and drizzle any sauce from pan over ravioli. Top with fried shallots, pine nuts Parmesan cheese and fried sage leaves.


Serve immediately.


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