Bravo's Chianti Beef Ravioli With Sweet Potato

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 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.