How to cook Sweet Potato Ravioli with Brown Butter
Sweet Potato Ravioli Ingredients
• 1 1/2 pounds red-skinned sweet potatoes (yams)
• 2 tablespoons (packed) golden brown sugar
• 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.
Your Sweet Potato Ravioli with Brown Butter is ready now
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