Brown butter is heavenly, oh, how I love it. It brings this sweet potato recipe to over the top delicious status. This ravioli is a perfect light summer meal and tastes wonderful. I admit, the prep time took longer than I expected but I hooked myself up to my iPod, poured a big glass of wine, and it was actually nice to have some time to myself, even if I was cooking. Hehe.
In the last year that I’ve been cooking on a more regular basis, going from a frantic, beginning cook, to a more confident but still frantic cook. I’ve been starting to try recipes that seem like a bit more of a challenge for me. Like this wonderful Cotton Soft Japanese Cheesecake.
It’s become tradition in our house to have a special meal over the weekend and I’ve been the one to cook it usually. It’s also best to make this when you have your spouse at home so they can distract the kids. Let them know it’s “mommy time”. If they don’t abide, there’s always duct tape. Kidding.
My husband took the hummingbird to the park. Of course, my husband also knows I like my space in the kitchen or I get irritated quickly and shoot lasers from my eyes.
If your kids are older, you can have some helpers to help make the ravioli. I was able to get 36 ravioli’s from this recipe but I also had some mixture left over.
2 cups mashed sweet potato (about 2 sweet potatoes)
3 tbsp olive oil, divided
1 large onion, minced
2 tbsp fresh basil leaves, minced
4 oz mascarpone
salt and pepper, to taste
Brown Butter Sauce
4 tbsp butter
3 tbsp chicken broth
1/3 cup chopped pecans
Parmesan and Asagio, optional
Wash the outside of the sweet potatos, dry off with a paper towel, and prick with a fork. Microwave for about 8 minutes or until cooked. Microwaves will vary.
In a dry pan over medium heat, lightly toast chopped pecans. Set aside. In the same pan, add one tablespoon of olive oil, and cook onion with basil until soft and golden.
Scoop flesh from cooked sweet potato, and add to onion mixture and mash together. Allow to cool slightly, then add mascarpone and combine. Season with salt and pepper to taste.
Drop a teaspoonful of sweet potato mixture on each wonton piece. Fold half of the wonton wrapper over the filling, and use dampened fingers or a wet kitchen brush to seal the entire length. Press pasta down around all sides of filling to seal.
Repeat with remaining wonton sheets. Drop ravioli into a large pot of gently boiling water with one tablespoon of olive oil added and cook until they are tender, and rise to the surface (about 30 seconds). Drain ravioli and add the remaining tablespoon of olive oil to the drained ravioli.
Heat butter and pecans in a pan over medium heat until butter browns. Add broth, and remove from heat. Drizzle brown butter sauce over ravioli on plate, and top with parmesan, asagio, and basil, if desired.