Sweet Potato Ravioli Recipe

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!

Click here for the recipe

Sweet Potato Ravioli

Pumpkin seeds, black truffle, sage brown butter sauce

SERVES 6 APPETIZER SIZE PORTIONS

For the Ravioli:

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

Procedure:

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.

For the Sauce:

6 TBSP Sweet Unsalted Butter

1 TBSP Black Truffle Oil

1 TBSP Water

½ TSP Fresh Lemon Juice

Fine Sea Salt, to taste

Procedure:

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.

Garnish:

6 Sage Leaves, chiffonade

2 TBSP Parmesan Cheese, grated

1 TBSP Black Truffle, rough chopped (if available)

6 TBSP Green Pumpkinseeds, lightly toasted

To Serve:

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.