Comments on: Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

By: Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll — Wed, 05 Oct 2011 02:11:51 +0000

I totally lazied out and didn’t make the ravioli dough myself. I used wonton wrappers. BUT these were amazingly good! The balance of flavors and textures is nice, and the filling and sauce were really easy to make. I really liked this!

By: alwayssmile

alwayssmile — Tue, 14 Jun 2011 00:24:59 +0000

I found the dough incredibly difficult to work with. The filling is good. Not sure if I’ll try the recipe again though.

By: ehollingsworth

ehollingsworth — Wed, 01 Dec 2010 17:16:16 +0000

These ravioli are amazingly delicious!! I could just eat the filling by itself.
I used a different recipe that I prefer for basic pasta dough, using milk and eggs. I also found the brown butter sauce a little delicate, perhaps because of my inexperience, and easy to over cook. Next time I make it at least, I’m going to begin browning the butter first and add the garlic and herbs only at the last minute.
This dinner was the highlight of my culinary week. I tried freezing a few extra ravioli and it seems to work well, so I’m sure I’ll be making this meal often!

By: aainbrazil

aainbrazil — Tue, 05 Oct 2010 23:31:27 +0000

This was really good! I had had something similar in a restaurant and loved it, so was dying to try it. Since I can’t get sweet potato where I live I substituted Butternut Squash, which I have successfully substituted in other recipes. It didn’t come out quite sweet enough to give a proper balance of flavors, I think the sweet potato would have been better. But it was still excellent and I will make it again (maybe adding a dash of sugar to the filling if I have to use the Butternut Squash again!) The sauce was great, I was worried the sage and thyme flavors would be too strong but they balanced perfectly. I found the ravioli dough to be easy and good. Thanks for sharing, this is in the permanent recipe box!

By: kitchenlovenest

kitchenlovenest — Wed, 29 Sep 2010 17:06:23 +0000

Interesting . . . pasta dough with no eggs? Is that how ravioli is usually made?

By: kitchenma

kitchenma — Sun, 26 Sep 2010 16:18:13 +0000

Ooooh sounds so delicious! Thanks for sharing

By: MeganGay

MeganGay — Fri, 24 Sep 2010 18:42:50 +0000

Yum. I want to eat this right now! Looks so delicious. It’s on my list of things to cook!

By: laurellou

laurellou — Fri, 24 Sep 2010 17:22:44 +0000

These do look delish! I’ll use a baked sweet potato since we nearly always have one sitting on the counter. They’re a favorite around here and I always bake a couple extra for an easy lunch.

By: anjaconda

anjaconda — Tue, 21 Sep 2010 03:33:50 +0000

This is a great idea and a very nice recipe. The combination of nuts and sweet potato is wonderful. While the sauce and the filling of the ravioli is rather quick and easy to make the ravioli itself are a lot of work for somebody like me who only has made homemade ravioli once before. It turned out to take fairly long and was quiet an effort, but I am hopeful that I’ll get faster and better with practice. The sweet potatoes had to cook much longer for me to be soft and I feel that I could cut down on the herbs a little bit. I used unsalted sweet butter, not sure whether salted butter is recommend? I will probably look for another dough recipe for basic raviolis but the filling and sauce couldn’t be better. Very gourmet!

By: rayleighsmom

rayleighsmom — Fri, 17 Sep 2010 22:25:19 +0000

Oh! I’m gonna try these for lunch one day next week. They sound delicious!