Makes 6 Servings
4 large skinned sweet potatoes, medium dice
2 tablespoons olive oil
3 tablespoons light brown sugar (packed)
1/2 teaspoon ground nutmeg
1/2 cup mascarpone cheese
1 teaspoon cinnamon
2 teaspoons salt
60 wonton wrappers
2 large egg whites beaten
2 sticks butter
1/4 cup coarsely ground hazelnuts
1/4 cup heavy cream
2 tablespoons chopped sage
1 tsp ground nutmeg
salt and pepper to taste
Preheat oven to 425°. Toss sweet potato cubes with olive oil, salt and 1 tablespoon light brown sugar. Pour onto baking sheet and bake 35-40 minutes until tender. Remove and let cool. In a food processor pulse sweet potatoes, remaining brown sugar, nutmeg, mascarpone and cinnamon until smooth.
Place one layer of wonton wrappers on work surface. One at a time use a pastry brush and brush wrapper with beaten egg whites.
Place 1 tablespoon of your sweet potato filling in the center of the wrapper. Top with another wrapper and smooth edges to seal.
Repeat with all wonton wrappers and place on a baking sheet, covered in refrigerator for up to 3 hours. When ready to serve drop ravioli in boiling water for 3-4 minutes until tender. Drain ravioli and serve with sage and hazelnut brown butter sauce.
Melt butter in a medium sauté pan over medium high heat. Add ground hazelnuts and sauté until the hazelnuts are golden brown. Stir in the heavy cream and cook for 1 minute. Add the nutmeg and sage. Season with salt and pepper, to taste. Serve over ravioli.
KATY DAUME LOPEZ is a chef consultant for edible Dallas & Fort Worth. She earned her BBA in Marketing at Texas Christian University and shortly after graduating attended culinary school in Fort Worth to follow her true passion, food. She works in a variety of aspects of the culinary industry including recipe development, management, product development and catering. Katy loves bringing people together to eat great meals made from fresh, locally grown ingredients.
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