Bravo's Chianti Beef Ravioli With Sweet Potato

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook ravioli in boiling water according to package directions and set aside.
  • Heat 4 tablespoons butter in a large saute pan until it begins to brown, then add roasted sweet potatoes and sage, heat through.
  • Add chicken stock, vinegar, and heavy cream. Bring to a simmer and reduce to a thin sauce consistency.
  • 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.
  • Roasted Sweet Potato.
  • Heat oven to 350 degrees.
  • Combine diced sweet potato, olive oil, and salt and pepper to taste in a bowl, toss to coat.
  • Spread evenly on shallow baking sheet.
  • Roast in oven about 15 minutes, or until tender and golden brown.
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