Sweet Potato Ravioli With Brown Butter Recipes

Steps:

• 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. Makes 6 servings.

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.