When The Going Gets Tough, The Tough EAT Sweet Potato Ravioli
So there they were. Beautifully fresh sweet potato ravioli, staring me in the face and begging for me to enjoy their sweet cinnaomy goodness. But then came the question of the hour, what should I create to top these little sweets with? I didn't want a sauce to blanket the pasta and mask the surprising center. That just wouldn't work...the filing was the focus and I wanted it to shine! So I started with the center of the dish and worked from there, selecting ingredients that would accentuate the core of these raviolis. I punctuated the natural sugars of this dish with caramelized shallots and glazed pecans, which added different and complimentary layers of sweetness. Wanting to add some earthy elements, baby button mushrooms were added and a salty crunch was brought to this dish courtesy of crispy prosciutto. Simply put, this recipe is the epitome of a winter meal. It provides comfort and substance. It's the type of dish that chilly, rainy weather was made for.
Sweet Potato Ravioli with Mushrooms, Caramelized Shallots, Prosciutto and Glazed Pecans
- Sweet Potato Recipe
- Baby Button Mushrooms (or regular sized button mushrooms, quartered)
- 1 shallot, thinly sliced
~ 1 tbs butter, divided
- 2 slices of prosciutto, cut into ribbons and fried until crispy
- A handful of Glazed Pecans (I used Emerald brand Pecan Pie Glazed Pecans)
- A small pinch of salt, plus some more for the water to boil the pasta
In a small pan, add 1 part of butter to fry the mushrooms until cooked through. In another small pan, caramelize the shallots in the other part of butter and a small pinch of salt. Let them simmer on medium low heat until they soften and darken in color. Meanwhile, boil a pot of salted water and once the water comes to a rapid boil, add the ravioli. Ravioli is awesome to cook with because it lets you know when its done by floating to the top. Once it floats to the top, let it boil 30 mins to 1 minute longer and drain.
Lay the ravioli on the plate and spoon the mushrooms and shallots on top. Sprinkle the prosciutto and glazed pecans on top. Serve immediately. You can also add a little extra virgin olive oil if you find the ravioli to be sticking to each other a little.
What's Hot From The Small Boston Kitchen
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
Fried Mashed Potato Cakes with Cheddar Mustard Sauce Mashed potatoes, fried in cake form until golden brown, crispy and crunchy on the ou...
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
Everyone has their own definition of comfort food and while tough to formally define what it is because it changes from person to person, ...
A lamb recipe contest...what could be more fun than that? I've always thought of lamb as an underdog in the protein world full of steak...