SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE
Categories Herb Pasta Appetizer Vegetarian Dinner Root Vegetable Sweet Potato/Yam Fall Winter Pan-Fry Sage Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 (first-course) or 4 (main-course) servings
Number Of Ingredients 13
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.
RAVIOLI WITH SPICY SAGE BUTTER
Provided by Giada De Laurentiis
Time 11m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
- In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.
SWEET POTATO & GOAT'S CHEESE RAVIOLI
Fresh pasta is incredibly satisfying to make and far easier than you may think
Provided by Silvana Franco
Categories Dinner, Main course, Pasta
Time 1h35m
Number Of Ingredients 7
Steps:
- For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
- For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
- Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
- Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
Nutrition Facts : Calories 507 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.02 milligram of sodium
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- To make the filling: Preheat oven to 350°F. Roast whole sweet potatoes for 1 hour, or until fork tender. Take out to cool to room temperature. Squeeze sweet potatoes out of skins into a bowl and mash with a fork.
- To make the pasta: While the sweet potatoes are in the oven, pour all-purpose flour on a cutting board or other wooden surface. Make a well in the middle of the flour, cracking whole eggs directly into the well.
- Mold the dough into a round. Begin to knead the dough, constantly rotating it on the board as you knead. Knead for 8 to 10 minutes. At this point, the dough should be soft, smooth, and elastic (see Cook’s Note).
- Cut the dough into 4 equal pieces. Wrap 3 of the pieces in plastic wrap or cover with a bowl, and use remaining piece to begin making pasta. Put a pasta machine on the widest setting.
- Tighten the pasta machine by 1 notch. Feed piece of flattened dough through. Repeat this process, tightening the pasta maker down by 1 notch each time it is fed through.
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- Go through this process with each piece of pasta dough, one piece at a time. Always fill the pasta and form the ravioli before beginning to roll out another pair of dough pieces.
- To make the sauce: Heat cream and sage in a medium saucepan over low heat. As soon as you begin to smell the aroma of sage, turn off the heat and set aside.
- To cook ravioli: Bring a large pot of water to a boil. Add a generous pinch of salt. Lower the ravioli into the water, and watch. They will cook quickly.
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- To make the filling: Preheat oven to 350°F. Roast whole sweet potatoes for 1 hour, or until fork tender. Take out to cool to room temperature. Squeeze sweet potatoes out of skins into a bowl and mash with a fork.
- To make the pasta: While the sweet potatoes are in the oven, pour all-purpose flour on a cutting board or other wooden surface. Make a well in the middle of the flour, cracking whole eggs directly into the well.
- Mold the dough into a round. Begin to knead the dough, constantly rotating it on the board as you knead. Knead for 8 to 10 minutes. At this point, the dough should be soft, smooth, and elastic (see Cook’s Note).
- Cut the dough into 4 equal pieces. Wrap 3 of the pieces in plastic wrap or cover with a bowl, and use remaining piece to begin making pasta. Put a pasta machine on the widest setting.
- Tighten the pasta machine by 1 notch. Feed piece of flattened dough through. Repeat this process, tightening the pasta maker down by 1 notch each time it is fed through.
- Using a pastry brush, paint beaten egg white all over both lengths of pasta dough. Use 2 small spoons to place a heaping teaspoon of sweet potato filling every 2 inches down the center of one length of dough.
- Using a pastry or pasta cutter, cut in a straight line between each filling. Trim the sides with the cutter to make each ravioli into a square that is approximately 2-by-2 inches.
- Go through this process with each piece of pasta dough, one piece at a time. Always fill the pasta and form the ravioli before beginning to roll out another pair of dough pieces.
- To make the sauce: Heat cream and sage in a medium saucepan over low heat. As soon as you begin to smell the aroma of sage, turn off the heat and set aside.
- To cook ravioli: Bring a large pot of water to a boil. Add a generous pinch of salt. Lower the ravioli into the water, and watch. They will cook quickly.
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