Wednesday, October 31, 2007

Sweet Potato Ravioli with Brown Butter

I wanted to make something semi-Halloween-y for dinner tonight, so I picked this recipe from Bon Appetit (2/03). It was simple, had lots of delicious ingredients...and was not anything special at all. We were pretty disappointed. I hate when that happens.

And our jack o' lantern that we carved on Saturday night is moldy (though outside) and that makes us sad. Thank goodness for new episodes of South Park at least, right?

Sweet Potato Ravioli with Brown Butter

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce.

Sweet Potato Ravioli
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.

Yield: 6 servings

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