MM: Sweet-Potato Ravioli With Sage Butter Sauce
---------- Recipe via Meal-Master (tm) v8.06

Title: Sweet-Potato Ravioli With Sage Butter Sauce
Categories: Pasta
Yield: 1 servings

--------------------------RAVIOLI--------------------------
2 1 pound red-skinned sweet
-potatoes; (yams)
2 tb (packed) golden brown sugar
2 tb (1/4 stick) butter; room
-temperature
1 12 ounce package wonton
-wrappers
1 lg Egg; beaten to blend

-----------------FRIED SHALLOTS AND SAUCE-----------------
1 c Vegetable oil
4 lg Shallots; cut crosswise into
-thin rounds, separated into
-rings
6 tb (3/4 stick) butter
8 lg Fresh sage leaves; thinly
-sliced
1/2 ts Dried crushed red pepper
1/3 c Pine nuts; toasted

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.

Makes 6 (first-course) or 4 (main-course) servings.
Bon Appétit February 2001

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