It’s pumpkin time! Whether you’re carving scary faces, painting grins with little ones, or seeking out a non-perishable variety for the front steps, how about a delicious pumpkin dinner to go along with the merriment? I’m happy to share another treat from the recipe files of Chef Aaron Ward!
Sweet Potato Ravioli
Ingredients
1-1/2 lbs red-skinned sweet potatoes (yams)
2 T packed golden brown sugar
1/2 t ground nutmeg
48 square prepared wonton wrappers
2 large egg whites, beaten until foamy
Brown Butter Sauce
3/4 C butter (1-1/2 sticks)
1-1/2 T balsamic vinegar
1-1/2 T chopped fresh thyme
Chopped toasted pecans, optional
Pierce the potatoes all over with a fork. Cook in a microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut the potatoes in half; scoop 2 packed cups of potato flesh into a large bowl. Mix in brown sugar and nutmeg. Season the sweet potato filling with salt and pepper to taste.
Line a large baking sheet with plastic wrap. Place 1 wonton wrapper on your work surface. Using a pastry brush, lightly brush the wrapper with beaten egg whites. Place 1 tablespoon of sweet potato fillin in the center of the wrapper. Top with another wrapper. Press the edges together all around to seal. Transfer to the prepared baking sheet. Repeat with your remaining wrappers and filling. You can complete this step up to 4 hours ahead of time if you cover and keep them refrigerated until you’re ready to cook.
To make the brown butter sauce, melt the butter in a large, heavy skillet over medium heat. Cook until the butter begins to brown, about 4 minutes. Remove from heat; carefully mix in the vinegar and thyme.
Meanwhile, working in batches, cook the ravioli in a large pot of boiling salted water until just tender, about 3 minutes. Using a large slotted spoon, carefully transfer the ravioli to the hot butter sauce; spoon the sauce over to coat the ravioli. Transfer to plates, sprinkle with pecans if you like, and serve immediately.
Working with prepared dough makes this a fairly easy dish to prepare, and with sweet potatoes in season, a delicious choice for a chilly fall evening. Happy Haunting in the kitchen!
~Janet @ The Christmas Place
