Best 2 Sweet Potato Ravioli With Brown Butter Recipes
Indulge in a culinary masterpiece that combines the earthy sweetness of roasted sweet potatoes with the rich nuttiness of brown butter. Sweet Potato Ravioli with Brown Butter is a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features homemade ravioli filled with a creamy sweet potato and ricotta filling, enveloped in a delicate pasta dough. Pan-fried to golden perfection, the ravioli are then bathed in a luscious brown butter sauce, infused with aromatic herbs and a hint of citrus. Accompany this delightful entrée with a side of roasted vegetables or a crisp salad for a complete and satisfying meal.
In addition to the main recipe, this article also includes several additional culinary gems sure to impress even the most discerning palate. Learn how to craft a delightful Sweet Potato Gnocchi with Brown Butter and Sage, where tender gnocchi made from sweet potatoes are paired with a savory brown butter sauce and crispy sage leaves. Explore the vibrant flavors of Sweet Potato and Black Bean Enchiladas, where roasted sweet potatoes and black beans are wrapped in corn tortillas and smothered in a tangy enchilada sauce. And for a sweet treat, indulge in Sweet Potato and Chocolate Chip Cookies, where the natural sweetness of sweet potatoes blends harmoniously with rich chocolate chips for a delectable dessert.
SWEET POTATO RAVIOLI WITH BASIL BROWN BUTTER
I found this online and tweeked it to suit our tastes and to use the ingredients I had available. We like the result and hope you will too.
Provided by Keolani
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 205.9, Fat 7, SaturatedFat 4, Cholesterol 45.5, Sodium 302, Carbohydrate 30.1, Fiber 1.3, Sugar 2.9, Protein 5.3
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.
Tips:
- To make the perfect sweet potato dough, use a food processor to combine the ingredients until a smooth ball forms.
- If the dough is too sticky, add more flour until it is pliable and easy to work with.
- When rolling out the dough, use a lightly floured surface to prevent sticking.
- To make the filling, use a food processor to combine the ingredients until smooth.
- To assemble the ravioli, place a heaping teaspoon of filling in the center of each dough circle.
- Fold the dough over the filling and press the edges to seal.
- To cook the ravioli, bring a large pot of salted water to a boil and add the ravioli.
- Cook the ravioli for 3-4 minutes, or until they float to the top.
- To make the brown butter sauce, melt the butter in a skillet over medium heat.
- Cook the butter until it turns golden brown and smells nutty.
Conclusion:
Sweet potato ravioli with brown butter is a delicious and elegant dish that is perfect for a special occasion. The sweet potato dough is light and fluffy, and the filling is rich and flavorful. The brown butter sauce adds a finishing touch that takes this dish to the next level. Whether you are a seasoned cook or a beginner, this recipe is sure to impress.
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