Sweet Potato Ravioli

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Bernard's Inn Sweet Potato Ravioli
Executive Chef, Corey Heyer
Serves 6 as an appetizer

For the Ravioli
1 lb. sweet potatoes
1 tbs. olive oil
1 tbs. unsalted butter
1 tbs. honey
1/2 tsp. fresh, grated nutmeg
salt
1 pkg. wonton wrappers (or use fresh pasta dough)
water

For the Sauce
6 tbs. unsalted butter
1 tbs. black truffle oil (if available)
1 tbs. water
1/2 tsp. lemon juice
salt to taste
6 sage leaves, finely chopped
2 tbs. grated parmesan cheese
1 tbs. black truffle, chopped (if available)
6 tbs. green pumpkin seeds, lightly toasted

 

To make the ravioli, preheat oven to 375°. Coat the sweet potatoes with olive oil and about a teaspoon of salt. Roast on a sheet pan for 40 minutes or until fork tender.  Allow the sweet potatoes to cool to the touch, but keep warm.  

Remove the skins and place the sweet potatoes, butter, honey nutmeg and salt to taste in a blender. Puree to a creamy consistency. Allow the mixture to cool completely.

Lay half of the wontons on a clean table. Place a small amount of sweet potato puree in the center of each wonton.

Use a spray bottle, or just dip your finger in water and moisten the edges of the wrapper. Place a second wonton over the puree and press around the perimeter to seal the wontons together.  Gently place the raviolis on a parchment lined tray and freeze until ready to cook.

For the Sauce, melt 3 tbs butter in a small sauce pan over medium heat until it begins to turn brown. Pour into a stainless steel bowl and cool completely.

In a small saucepan over medium-low heat, add the water. As soon as it bubbles add 1 tbs. butter and whisk gently until melted. Repeat this step with the remains 2 tbs. of butter, making sure the pan does not get too hot. When the butter is completely melted it should be a smooth consistency, not separated. 

At this point add the browned butter whisk to incorporate. Finish the sauce by whisking in the black truffle oil and season with salt to taste. Keep warm.

To Serve
Bring an 8-quart pot of water to a rolling boil and season with 2 tbs. of salt. Place ravioli in water and cook for 2-3 minutes. Carefully remove the ravioli from the water and divide them among 6 plates. 

Add the chopped truffle and sage to the sauce and drizzle over the ravioli.

Sprinkle with pumpkin seeds and grated parmesan cheese and serve immediately.