Name: Ming Tsai's Sweet Potato Ravioli with Basil-Brown Butter
Yield: 2
Ingredients: 2 large sweet potatoes -; 1 tsp. five spice powder -; 1 bunch chives -; 2 tbsp. honey -; Kosher salt and freshly ground black pepper -; 1/2 package wonton skins -; Egg wash (1 egg mixed with 2 tablespoons water) -; 8 tbsp. butter -; 1 tbsp. canola oil -; 1/4 c. packed Thai basil leaves -; 1 tbsp. Chinese black vinegar -; 1 tbsp. balsamic vinegar -

Ming Tsai's Sweet Potato Ravioli with Basil-Brown Butter

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Ingredients for - Ming Tsai's Sweet Potato Ravioli with Basil-Brown Butter

1. 2 large sweet potatoes -

2. 1 tsp. five spice powder -

3. 1 bunch chives -

4. 2 tbsp. honey -

5. Kosher salt and freshly ground black pepper -

6. 1/2 package wonton skins -

7. Egg wash (1 egg mixed with 2 tablespoons water) -

8. 8 tbsp. butter -

9. 1 tbsp. canola oil -

10. 1/4 c. packed Thai basil leaves -

11. 1 tbsp. Chinese black vinegar -

12. 1 tbsp. balsamic vinegar -

How to cook deliciously - Ming Tsai's Sweet Potato Ravioli with Basil-Brown Butter

1. Stage

Ravioli filling: In a bowl, combine the sweet potato, five spice, chives, and honey. Check for flavor and season with salt and pepper. When filling has cooled, form ravioli.

2. Stage

Ravioli: Place wonton skin down, lay one large Thai basil leaf in center, top with puree and another basil leaf. Brush egg wash around edges and top with second wonton skin. Seal tight and repeat with remaining filling and wonton skins.

3. Stage

In a sauté pan over high heat, melt 4 tablespoons of butter and add canola oil. Sear the ravioli until crisp, then turn and sear second side until crisp. Remove ravioli to a paper towel-lined plate. Position 3-5 ravioli per pasta plate on top of puree.

4. Stage

Add remaining butter to pan and brown. When butter is browned, add basil, taking care to stand back because the natural moisture in the basil will cause the oil to pop. Add vinegars and stir to combine. Drizzle sauce over ravioli and serve.