Celebrating Autumn: Homemade Sweet Potato Ravioli with Sage Brown Butter Sauce

Celebrating Autumn: Homemade Sweet Potato Ravioli with Sage Brown Butter Sauce

Celebrating Autumn: Homemade Sweet Potato Ravioli with Sage Brown Butter Sauce

 

Hurray!

Today is the first day of fall!

I love everything about the season.

I love its crispness. I love its blaze of glory. I love its inviting scents of campfires, mulled apple cider, and pumpkin pie that permeate the air.

I also love its celebration of warm, earthy flavors: mushroom soufflé, spicy chili, and creamy, nutty sweet potatoes.

Today I want to share a recipe that I typically save until fall arrives. It’s relatively labor-intensive, but so worth the extra work. It’s homemade ravioli stuffed with a sugary and salty sweet potato mix that melts in your mouth with your first bite. Bathed in a rich sage brown butter sauce and topped with fried shallots and toasted pine nuts, this entrée is autumn on a plate.

Here’s how it’s created.

Recipe courtesy of: Epicurious.com

Serves 4

Ingredients:

  • 2 1-pound red-skinned sweet potatoes (yams)
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 1 12-ounce package wonton wrappers
  • 1 large egg, beaten to blend

Fried shallots and sauce

  • 1 cup vegetable oil
  • 4 large shallots, cut crosswise into thin rounds, separated into rings
  • 6 tablespoons (3/4 stick) butter
  • 8 large fresh sage leaves, thinly sliced
  • 1/2 teaspoon dried crushed red pepper
  • 1/3 cup pine nuts, toasted

Directions:

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.

 

Sweet potato ravioli with sage and brown butter sauce: filling the ravioli

 

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.)

 

Sweet potato ravioli with sage and brown butter sauce: filled ravioli waiting to be boiled

 

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.

 

Sweet potato ravioli with sage and brown butter sauce: making the brown butter sauce

 

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.

I served this ravioli dish for lunch when my pillowcase dress friends came over. With all of the food we consume at lunch on sewing Fridays, dinner for most of us is a bowl of cereal. We each bring a dish to share, so here’s how a typical lunch plate looks: a melange of salads and sides as well as an entrée. And I’m not even going to show you the dessert!

 

Sweet potato ravioli with sage and brown butter sauce: our lunch

 

Of course, when you serve this ravioli dish for dinner, you can simplify things by just including one fresh tag-along such as seasoned tomatoes, and let the ravioli be the star of the show.

It won’t let you down.

 

Sweet potato ravioli with sage and brown butter sauce: our dinner.

 

Oh, and here’s the handy printable recipe.

 

Homemade Sweet Potato Ravioli with Sage Brown Butter Sauce

Serves 4
Website epicurious

Ingredients

  • 2lb yams
  • 2 tablespoons golden brown sugar (packed)
  • 2 tablespoons butter (room temperature)
  • 1, 12oz package wonton wrappers
  • 1 Large egg (beaten to blend)
  • 1 cup vegetable oil
  • 4 Large shallots (cut crosswise into thin rounds, separated into rings)
  • 6 tablespoons butter
  • 8 Large fresh sage leaves (thinly sliced)
  • 1/2 teaspoon dried crushed red pepper
  • 1/3 cup pine nuts (toasted)

Directions

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
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.

 

And on a final note, happy birthday to my one and only sister, Heather. You’ve made me laugh, you’ve made me cry, you’ve made me face the wrath of Mom and Dad when we were kids (big tattletale!), but more than anything else, you’ve made me realize how blessed I am to have you as a sister.

 

Heather

 

Have a wonderful day!

 

 

Written by Becky


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7 Comments
  • Colleen says:

    I made this for dinner tonight and it was delicious. What a great way to welcome my favorite season! The Potbelly’s oatmeal chocolate chip cookies were a hit in Door County last weekend, so I’m two for two with your recipes. Keep it up!

  • Debbie says:

    Wow! What a delightful lunch you serve your pillow case making friends! Looks absolutely scrumptious!! I too love Fall but am psychologically bracing for the next season! May the Polar Vortex go somewhere else this year! Thanks for the lovely post! Cheers to great sisters Birthday Girl Heather and Becky!

    • Becky says:

      I know. It’s easy to get caught up in the fact that the brutality of winter is just around the corner. Fall is so gorgeous though that it makes me stop and live in the moment for a while. “My favorite color is October.”

  • Heather says:

    OMG, my mascara was perfect until two mins ago! For anyone reading this, Bec really knows me! I guess that’s what happens when you grow up with someone. So I read the first few lines of Bec’s post today and thought, “Fall… I don’t like fall!” To me it’s the beginning of the end. Spring on the other hand, is the beginning of wonderful! Then I saw the recipe for sweet potato ravioli and thought, “No thanks. Too much work for sweet potatoes that I don’t even like.” Then I looked at a few of the pictures and decided not to print the recipe cause I won’t be making this one. Then I got out and deleted the post. Then I read Bec’s text to me that asked if I read to the bottom of her post. I said No and then went back in and read the sweetest, most thoughtful, most sentimental thing. I’m all teary and will hopefully not have to take any birthday pictures today! And the same goes to you…I’m so blessed to have you as a sister! Love always, Heather

    • Becky says:

      Finish 10 loads of laundry – check.
      Publish sweet potato post – check.
      Make (significantly older) sister’s mascara run on her birthday – check.

      My day is now complete.


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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