by Jennifer Burns, Dan’s Market
- 2 large sweet potatoes (yams)
- 2 tablespoons (packed) brown sugar
- 2 tablespoons butter, room temperature
- 1 12-ounce package wonton wrappers
- 1 egg
- 2 teaspoons water
- Salt and Pepper, to taste
Sauce
- 1/4 cup olive oil
- 1 sweet onion, sliced (i.e. Vidalia)
1/2 cup white wine or vegetable stock - 2 cups loosely packed spinach
- 3 tablespoons butter
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup pine nuts, toasted
- Salt and Pepper, to taste
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. Add brown sugar and butter; mash well. Season with salt and pepper.
Start the sauce by heating the oil up to medium heat in a large frying pan. Cook the onions for 5-6 minutes stirring frequently. Add salt and pepper. Turn heat to medium low. Cook for another 20-25 minutes until caramelized. Bring onions up to medium heat. Stir in the wine or stock, add the spinach. Cook for 1-2 minutes. Turn the heat on low; add the butter, red pepper and nuts.
Place some of the wonton wrappers on work surface working in batches. Mix egg and water; lightly beat. Using pastry brush, brush wrappers with egg wash. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges.
Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with caramelized onion sauce; toss to coat. Transfer to plates; serve immediately.
