Sweet Potato Ravioli with Brown Butter


1 1/2
pounds red-skinned sweet potatoes (yams)
tablespoons packed golden brown sugar
teaspoon ground nutmeg
square wonton wrappers
large egg whites, beaten until foamy
Brown Butter Sauce
Chopped toaswted pecans, for garnish, if desired
Hot wilted spinach, if desired



Pierce potatoes all over with fork.  Cook potatoes in microwave on high until soft throughout, about 6 minutes per side.  Cool slightly.  Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl.  Mix in brown sugar and nutmeg.  Season sweet potatoes filling with salt and pepper.


Line large baking sheet with plastic wrap.  Place 1 wonton wrapper on work surface.  Using pastry brush, lightly brush wrapper with beaten egg whites.  Place 1 tablespoon sweet potato filling in center of wrapper.  Top with another wrapper.  Press edges together to seal.  Transfer to prepared baking sheet.  Repeat with remaining wrappers and filling.  (Can be made up to 4 hours ahead.)  Cover and refrigerate.)


Prepare brown butter sauce.  Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes.  Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli.  Serve the ravioli over a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce   Sprinkle with pecans, if desired.  Serve immediately. 


Serves 6.



Brown Butter Sauce


cup butter
1 1/2
tablespoons balsamic vinegar
1 1/2
tablespoons chopped fresh thyme



Melt butter in heavy large skillet over medium heat.  Cook until butter begins to brown, about 4 minutes.  Remove from heat.  Carefully stir in vinegar and thyme