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.
