Ingredients
Ravioli:
2 Yams or Sweet Potatoes
24-48 Wonton Wrappers
2 Tbsp. Butter
1/4 cup Milk
¾ tsp Salt
¼ tsp Pepper
¼ tsp Pumpkin Pie Spice
1 Tbsp. Brown Sugar
1 Egg
Cornmeal
Sauce:
2 Chicken Breasts
1 slice thick cut bacon
¼ Red Onion
1 Granny Smith Apple
Lemon Juice
1 Tbsp. Olive Oil
¼ tsp salt
¼ tsp pepper
½ cup Chicken Stock
½ cup Heavy Cream
½ cup Parmesan
1/4 cup Marsala
¼ tsp Salt
¼ tsp Pepper
❃❃Serves 4 ❃❃
Preparation
Pre-heat oven to 350 degrees and bake yams or sweet potatoes for 1 hour or until tender all the way through the middle.
Combine ¼ tsp salt, ¼ tsp pepper, ¼ tsp pumpkin pie spice and 1 Tbsp brown sugar in a small bowl and set aside.
Beat egg in small bowl.
Slice red onion and apple and set aside after covering apple slices in a small amount of lemon juice to keep them from discoloring.
Make Ravioli Filling
Remove yams or sweet potatoes from oven and spoon out filling into a bowl. Mix 2 Tbsp. butter and ¼ cup milk into potatoes and mash until smooth. Add the salt, pepper, pumpkin pie spice and brown sugar. Mix until well combined.
Lay out 10 wonton wrappers and brush egg wash around edges. Fill each with 1 tsp of mixture, top with another wonton wrapper and pinch sides shut with a fork. Put aside on a sheet pan dusted with cornmeal and continue with next 10 or so depending on how much filling you have.
Once the sauce is started set a large pot of water on the stove to boil. Once boiling, and sauce is almost finished, add around 8 raviolis at a time to cook. Once ravioli start to float, they are done and can be removed with a slotted spoon to the serving plates or bowl.
Make Sauce
Add 1 Tbsp. of olive oil to a medium high pan to sauté chicken. Add chicken and cook on each side for about 7 minutes or until juices run clear.
Remove chicken and let it rest. Once chicken has rested slice across into bite size pieces. Add bacon to the pan and sauté until bacon crisps. Remove bacon with slotted spoon, add onions and apples to the bacon fat left in the pan with salt and pepper. Cook until onions and apples begin to soften. Add chicken back into pan with juices, turn the pan to high heat and add the chicken stock scraping up any bits on the bottom of the pan. Once stock has reduced by ½ add the marsala wine and let reduce by half. Reduce heat to medium and add heavy cream, parmesan and ¼ tsp of salt and pepper.
Turn to low to keep warm while you cook the ravioli.
Assemble
Top ravioli on serving plates or bowl with the sauce and serve.