Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Sweet Potato Ravioli With Brown Butter
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- #45393
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 pound red sweet potatoes
2 tablespoons packed brown sugar
1/4 teaspoon nutmeg
48 square wonton wrappers
2 large egg whites beaten until foamy
Brown Butter Sauce
3/4 cup butter
1 1/2 tablespoon balsamic vinegar
1 1/2 tablespoon fresh thyme
directions
For sweet potatoes ravioli: Prick sweet potatoes all over. Cook in microwave for about six minutes on each side. Cook until soft all over. Cool slightly, cut potatoes in half
Put two cups of potatoes flesh in a large bowl. Mix in brown sugar and nutmeg. Season with salt and pepper.
Line large baking sheet with plastic wrap. Place one wonton wrapper on work surface. Using pastry brush lightly brush with egg white. Place one tablespoon of sweet potatoes in the center of wrapper. Top with another wrapper, press edges together to seal.
Transfer to prepared baking sheet. Repeat with the remaining wrappers and filling. Can be made up to four hours ahead cover and refrigerate.
For brown butter sauce: Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown about 4 minutes. Remove from heat carefully mix in vinegar and thyme.
Meanwhile working in batches cook ravioli in boiling salted water just until tinder about 3 minutes.
Using slotted spoon transfer ravioli to butter sauce. Spoon sauce over to coat ravioli.
Transfer to plates which contains cooked fresh spinach.
added by
nutrition data
515 calories, 19 grams fat, 74 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
April 12, 2016
delicious. added oil to pasta water which prevented the ravioli from sticking together. Also added a little of heavy cream to loosen up the sweet potato mixture
December 12, 2009
Made this with whole wheat ravioli, and my wife had to come back for seconds. Butter sauce is rich, with great flavors. Filling in rich, and despite my concerns not overly sweet. Fresh ground nutmeg made a large difference. Make a FULL bag of spinach, quickly wilted in a tablespoon of the sauce to bring it all together. top with a little parm/romano blend. Great!