Brown Butter. I have seen this on menus at restaurant. I assumed it was a fancy restaurant trick that was unobtainable at home to recreate. Oh how I was WRONG.

I saw this recipe a couple weeks ago and just about ate the computer screen. I am a sucker for almost anything with butternut squash or sweet potatoes. AND pecans, done, that’s it. As I read the recipe I realized how easy the ravioli filling was AND the brown butter. I can make brown butter at home?!? Dang, I need to get on this ASAP. So my friend Sara and I decided we would make these together.

We both love to cook and eat. How convenient. She came over Saturday morning and we drank coffee (I had way too much coffee and was talking 400 miles/minutes) and made raviolis. We decided we were too lazy to make our own pasta dough though. So we used wonton wrappers instead. After making and eating these, we decided that next time we will muscle out some paste dough. The filling and sauce is just so good that it seems like we are cheapening them by using wonton wrappers. These will be made again and again in my house.

I am training for a half marathon right now and I thought it would be nice to treat myself to sweet potato raviolis once a week; either the night before my long run or the meal after my long run. I decided this because these are so good they are the only thing I want to indulge in during my training. I can give up dessert and candy and so many other foods, as long as I can eat these!!

Recipe Adapted from the Foodess
Ravioli Recipe
Serves 4-6
2 cups mashed sweet potato (about 2 sweet potatoes)
2 tbsp olive oil, divided
1 large onion, minced
2 tbsp fresh sage leaves, minced
4 oz mascarpone
salt and pepper, to taste

Brown Butter Sauce
4 tbsp butter
2 tbsp chicken stock
1/4 cup chopped pecans

Garnish
Parmigiano-Reggiano, optional
Chopped sage
chopped basil

Preheat oven to 400 degrees. Cut sweet potato in half and drizzle with 1 tbsp olive oil. Place flesh side down on baking sheet, and bake until very soft, about 40 minutes.

In a dry pan over medium heat, lightly toast chopped pecans.

Set aside. In the same pan, add remaining tablespoon of olive oil, and cook onion with sage until soft and golden.

Scoop flesh from cooked sweet potato, and add to onion mixture and mash together. Allow to cool slightly, then add mascarpone and combine. Season with salt and pepper to taste.

Drop teaspoonfuls of sweet potato mixture on each wonton piece.
(Look at that mascarpone just oozing from the sweet potato. My mouth is watering)

Fold half of the wontont wrapper over the filling, and use dampened fingers to seal the entire length. Press pasta down around all sides of filling to seal.

Repeat with remaining wonton sheets. Drop ravioli into a pot of gently boiling water and cook until they are tender, and rise to the surface (about 30 seconds).

Heat butter and pecans in a pan over medium heat until butter browns. Add broth, and remove from heat.

Drizzle brown butter sauce over ravioli on plate, and top with parmesan, basil and sage, if desired.