Bravo's Chianti Beef Ravioli With Sweet Potato

Submitted by zeldaz51

"This does not include the ravioli filling, unfortunately. Untried as of posting date, so may be edited after I try it. Tghe trick is making the brown butter sauce. I cannot find a recipe for the braised beef filled ravioli, the only recipes available call for store-bought beef ravioli, so you're on your own there. I suggest using a brasato recipe using chuck to make the pasta filling, which is what I plan to do."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 lb beef ravioli
• 6 tablespoons unsalted butter, divided
• 1 sweet potato, peeled and diced in small cubes and roasted (directions below)
• 1⁄2 tablespoon extra virgin olive oil
• 10 -14 sage leaves
• 1⁄4 cup chicken stock
• 1 -2 tablespoon white wine vinegar (preferably champagne vinegar)
• 2 ounces heavy cream
• salt, pepper, to taste
• 1 tablespoon grated parmigiano-reggiano cheese, plus1 tbsp. chopped parsley, for garnish

directions

1. Cook ravioli in boiling water according to package directions and set aside.
2. Heat 4 tablespoons butter in a large saute pan until it begins to brown, then add roasted sweet potatoes and sage, heat through.
3. Add chicken stock, vinegar, and heavy cream. Bring to a simmer and reduce to a thin sauce consistency.
4. Add 2 tablespoons butter in pieces, whisking to make emulsion. Season to taste. Add well-drained cooked ravioli and reheat 20 seconds. Divide ravioli on serving plates and top with remaining sauce. Garnish with cheese and parsley before serving.
5. Roasted Sweet Potato.
6. Heat oven to 350 degrees.
7. Combine diced sweet potato, olive oil, and salt and pepper to taste in a bowl, toss to coat.
8. Spread evenly on shallow baking sheet.
9. Roast in oven about 15 minutes, or until tender and golden brown.