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This week, we are featuring Thanksgiving Vegetables! Although Thanksgiving is the holiday of overindulgence, we also have a lot of people trying to stay on their diets. This week flew by with a lot of things going on, so I decided to make this week’s Veggie to Table linky for all of those SUCCESSFUL vegetable dishes that you had this week.
The holiday season hasn’t ended, and we all need to find the best meals with vegetables to get us through this normally fattening season. What I hope to find are great vegetable meals to cook in large portions – family style. But you are welcome to include any vegetable dishes.
Sweet-Potato Ravioli with Sage Butter Sauce
- 2 1-pound red-skinned sweet potatoes (yams)
- 2 tablespoons (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 12-ounce package wonton wrappers
- 1 large egg, beaten to blend
Fried shallots and sauce
- 1 cup vegetable oil
- 4 large shallots, cut crosswise into thin rounds, separated into rings
- 6 tablespoons (3/4 stick) butter
- 8 large fresh sage leaves, thinly sliced
- 1/2 teaspoon dried crushed red pepper
Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.
Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon 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 frozen. Do not thaw before cooking.)
For fried shallots and sauce:
Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.
Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add 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.
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