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Ingredientes
- 2 x red-skinned sweet potatoes yams - (16 ounce ea)
- 2 Tbsp. golden sugar - (packed)
- 2 Tbsp. butter - (1/4 stick) room temperature
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 pkt wonton wrappers - (12 ounce)
- 1 lrg egg beaten to blend
- 1 c. vegetable oil
- 4 lrg shallots cut crosswise
- Â Â into thin rounds, separated into rings
- 6 Tbsp. butter - (3/4 stick)
- 8 lrg fresh sage leaves thinly sliced
- 1/2 tsp dry crushed red pepper
- 1/3 c. pine nuts toasted
Direcciones
- For Ravioli: Preheat oven to 400 degrees. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut-side down on baking sheet. Roast till tender, about 35 min; cold. Scoop potato pulp out of skins into small bowl. Spoon 1 1/3 c. pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add in 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 Tbsp. 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 frzn. Don't 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 till crisp and dark brown, about 2 min. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat till beginning to brown, about 3 min. Remove from heat. Add in sage and red pepper.
- Meanwhile, working in batches, cook ravioli in pot of boiling salted water till tender, about 3 min. Drain well. Add in 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.
- This recipe yields 6 (first-course) or possibly 4 (main-course) servings.
- Comments: At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note which the ravioli can be assembled ahead of time and frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 811 | |
| Calories from Fat 746 | 92% |
| Total Fat 84.8g | 106% |
| Saturated Fat 19.47g | 78% |
| Trans Fat 1.41g | |
| Cholesterol 114mg | 38% |
| Sodium 229mg | 10% |
| Potassium 91mg | 3% |
| Total Carbs 12.64g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.11g | 5% |
| Protein 3.77g | 6% |
