Sweet Potato Ravioli With Basil Brown Butter Recipes

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.

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.