Happy Thanksgiving from all of us at The Bernards Inn. To show our appreciation, we would like to share a very special recipe from Chef Corey Heyer that you can enjoy this Holiday Season. Sweet Potato Ravioli is a signature dish at the Inn and you can enjoy it here or make it at home!
SERVES 6 APPETIZER SIZE PORTIONS
1# Sweet Potatoes
1 TSP Olive Oil
1 TBSP Sweet Unsalted Butter
1 TBSP Honey
½ TSP Nutmeg, freshly grated
Fine Sea Salt, to taste
1 Package Wonton Skins, approximately 60 pieces
1 Spray Bottle filled with water
Preheat a convection oven to 375F. Coat the sweet potatoes with the 1 TBSP of olive oil and 1 TSP of fine sea salt. Roast the sweet potatoes on a sheet pan for approximately 40 minutes or until they are 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 wonton skins on a clean table. Place a small amount (approximately 2TSP) of sweet potato puree in the center of each wonton skin. Using the spray bottle, spray the wonton skins with just enough water to moisten them. Lay the other half of wonton skins over the puree and press around the perimeter to connect and seal the wonton skins together. Gently place the raviolis on a parchment paper lined sheet tray and freeze until ready to cook. There should be approximately 30 raviolis.
6 TBSP Sweet Unsalted Butter
1 TBSP Black Truffle Oil
1 TBSP Water
½ TSP Fresh Lemon Juice
Fine Sea Salt, to taste
In a small sauté pan, over medium heat, melt 3 TBSP of butter until it begins to brown. Pour the butter into a small stainless steel bowl and cool completely. In a small saucepot, over medium-low heat, add the TBSP of water. As soon as bubbles form in the water add 1 TBSP of butter and whisk gently until meted. Repeat this step with the other 2 TBSP 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 brown butter and whisk until incorporated. Finish the sauce by whisking in the TBSP of black truffle oil and seasoning to taste with the salt. Keep Warm.
6 Sage Leaves, chiffonade
2 TBSP Parmesan Cheese, grated
1 TBSP Black Truffle, rough chopped (if available)
6 TBSP Green Pumpkinseeds, lightly toasted
Bring an 8-quart pot of water to a rolling boil and season with 2 TBSP of salt. Place raviolis in water and cook for 2-3 minutes. Carefully remove the raviolis from the water and divide them among 6 plates. Add the chopped truffles (if available) and sage to the sauce and drizzle over the plated raviolis. Sprinkle the pumpkinseeds and grated cheese over the raviolis and serve immediately.
Through our exclusive relationship with Red Barns Farm of Far Hills, Chef Heyer and his culinary team personally select from a bountiful harvest of vegetables and herbs which are picked fresh daily and brought to the Inn for your dining pleasure throughout the spring, summer and fall.