Sweet Potato Ravioli With Sage Butter Sauce

Directions

1. For Ravioli: Preheat oven to 400 degrees. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut-side down on baking sheet. Roast till tender, about 35 min; cold. Scoop potato pulp out of skins into small bowl. Spoon 1 1/3 c. pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add in sugar and butter; mash well. Season filling with salt and pepper.
2. Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 Tbsp. sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frzn. Don't thaw before cooking.)
3. For Fried Shallots And Sauce: Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots till crisp and dark brown, about 2 min. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat till beginning to brown, about 3 min. Remove from heat. Add in sage and red pepper.
4. Meanwhile, working in batches, cook ravioli in pot of boiling salted water till tender, about 3 min. Drain well. Add in ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.
5. This recipe yields 6 (first-course) or possibly 4 (main-course) servings.
6. Comments: At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note which the ravioli can be assembled ahead of time and frzn.