Sweet Potato Ravioli in Cheese Broth

serves 8 plus extra to freeze (about 80 ravioli total)


3 large red skinned sweet potatoes, about 3 lbs

2 1/2 tablespoons honey

heaping 1/4 teaspoon Chinese five-spice powder

1/2 teaspoon kosher salt

2 1-lb packages of egg roll wrappers

8 (4 oz) tablespoons unsalted butter

6 sage leaves

4 cups Cheese Broth (recipe below)

Kosher salt

1 tablespoon cornstarch 

1 tablespoon water

4 scallions, white and light green parts sliced on the diagonal


To make the Cheese Broth

In a large stock pot, place 8 cups of water and 3 oz piece of rind from a wedge of Parmigiano Reggiano cheese.  Simmer over low heat for several hours or until reduced by half.  Strain and store in the refrigerator for a week or in the freezer for three months.


For the Ravioli

Heat the oven to 400ºF.  Place the sweet potatoes on a baking sheet lined with aluminum foil.  Bake for 45-60 minutes, or until tender syrup is oozing.  Cool slightly.


When cool enough to handle, halve the sweet potatoes and scoop out the flesh into a mixing bowl.  Add the honey, Chinese five-spice powder, and salt.  Stir to combine, the taste and just if needed.


Prep your pasta-making station: the ravioli filling, pile of egg roll wrappers, a 2 3/4 in circle cutter, a small bowl of water, a pastry brush, and baking sheets lined with parchment paper.  Using the circle cutter, cut 4 circles out of each wrapper.  Place a teaspoon of filling into the center of 2 of the circles.  Dip the pastry brush into the bowl of water and wet the edges of all 4 circles.  Place the non-filled circles on top of the filled circles and seal the edges.  Place the ravioli a baking sheet.  Continue with the remaining wrappers and filling.  The ravioli can be used right away (serve 6 per person) or frozen on the baking sheet.  Once frozen, transfer them to a freezer bag and freeze for up to one month. 


When you are ready to serve, bring a large stock pot of salted water to a boil.


In a saucepan over medium-high heat, add the butter.  Melt the butter and continue to cook stirring continuously until the milk solids have begun to brown (careful not to burn).  Remove from the heat and immediately add the sage leaves and stir for 1 minute.  Add the cheese broth and season with a pinch of kosher salt.  Return to the heat and bring to a simmer.  In a small bowl, combine the cornstarch and water.  Remove the sage leaves from the broth.  Pour the cornstarch mixture into the broth.  Stir until lightly thickened.


When the water has come to a boil, drop 48 of the ravioli into the pot.  Gently stir to keep from sticking to the bottom.  They should rise to the surface within 3 minutes.  Using a slotted spoon of perforated skimmer, remove the ravioli from the water and divide them among the serving bowls.  Ladle 1/2 cup of the broth into each bowl and garnish with the scallions.  Enjoy!


Printed from thegallyeygourmet.net