From the demo: Cheese Please! with Chef Amy Jurist
Serves 4 – 6
2-3 yams, sliced in half lengthwise
Olive oil
1-2 Tbsp Brown Sugar
1 Tsp. Pumpkin Pie Spice
Salt and White Pepper to taste
1/3 cup Goat Cheese
Shallots
1 bunch of fresh Sage
1 stick of Butter
1 Package of Wonton Wrappers
Cornstarch
- Rub Yams with a little olive oil, and roast them, cut side down, in a 475-degree oven for about 45 minutes, or until they are very soft. (If they are still stringy when you try to scrape out the flesh, then they are not done enough.) If they’re done, the skin will almost separate on its own from the flesh. The cut side will be browned so scoop out the clean flesh in between.
- When all the flesh is scooped out, mash the yams in a bowl until smooth and fluffy. You should have about 1 cup of yams. Add about 1 tbsp of butter, 1 Tbsp of brown sugar, pinch of pumpkin pie spice, and mix until well blended. Then add about 1/3 cup of goat cheese (softened in microwave for about 13 seconds), mixing it all together until it is very creamy and fluffy. (The ratio should be 3:1 yam to goat cheese.) Add a dash of white pepper to taste.
- Then open your package of wonton wrappers and put a lightly damp paper towel or cloth over them to keep them from drying out.
- You’ll need a small dish with a little water and a pastry brush to assemble them.
- Put a little mound of filling in the center of a wonton wrapper, brush the water around the edges, put a second wrapper on top and press the edges together well to seal. Push the bubbles out as you seal them. Be careful not to get water on the outside of the raviolis as your brushing the water on them. A tight seal is very important. I usually makes 3 – 4 ravioli per person for an appetizer portion, 6-9 for an entree, so keep assembling as many as you would need.
- As you finish each one, dusts both sides of it with a little bit of cornstarch so they don’t all stick together and they don’t stick to the paper. You can make them a day ahead. Line a sheet pan or foil bin with parchment and lay down a layer of raviolis (don’t overlap or they’ll stick) then put a layer of parchment over the top and continue.
- To cook, boil some salted water in a large wide but shallow pot. When you are ready, turn down the water to a light simmer. If the water is boiling, the raviolis will burst. Cook the raviolis about 3-4 minutes, flipping them about 1/2 way through, and until they float to the top, remove them carefully and drizzle them with a little olive oil so that they don’t stick together at this point, either.
- Meanwhile, for the sauce, finely mince 2-3 large shallots, and Chiffonade 1/3 cup of sage leaves into thin strips. Then pre-heat a sauté pan over medium high heat, and then adds about 1 tablespoon of olive oil and sauté the shallots until they are translucent, and slightly golden.
- Add a 1/2 stick of butter and cook until it melts and turns slightly browned. Add the sage leaves and cook for another minute or 2. Toss the cooked raviolis in the butter sauce to coat and place on plate.
- Drizzle with sauce and top with shaved parmesan. So elegant and so delicious!!
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