Bravo'S Chianti Beef Ravioli With Sweet Potato - cooking recipe

Ingredients

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 white 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

Preparation

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.