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Posts Tagged ‘chocolate ravioli’

Live, Laugh & Learn with Lillyan: Sweet Potato Gnocchi & Chocolate Ravioli

Friday, February 18th, 2011

By Lillyan Baker

Why pour pasta out of a box when you can get your hands dirty and make it yourself! It seemed like the pasta recipes were endless at Gourmet Gallery’s homemade pasta class in Waco, Texas. From ravioli to spaghetti, we hit it all. My personal favorite? Gourmet Gallery’s sweet potato gnocchi with a maple cinnamon sage brown butter that not only melted in your mouth, but the fresh, maple flavor lingered for many bites to come. Have a family dinner night and gather around the kitchen countertop to combine, roll out and create that signature gnocchi design. It is sure to be a dinner that leaves your family entertained, accomplished and begging for more. With this dish you not only have fun during the meal, but before, too!

Tip: Protect your hands from the sticky dough by adding a little flour to your fingers.

Sweet Potato Gnocchi

2 lbs sweet potatoes
1/2 c whole milk ricotta cheese
1/2 c parmesan cheese, shredded
1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 egg
1/4 tsp freshly ground black pepper
1 1/4 c all-purpose flour, plus more for the work surface

Maple Cinnamon Sage Brown Butter

1/2 c unsalted butter (1 stick)
20 fresh sage leaves
1 tsp ground cinnamon
2 Tbsp maple syrup
1 tsp salt
1/2 tsp freshly ground black pepper

Rachel stirring the gnocchi.

For the Gnocchi:

1. Preheat the oven to 425 degrees. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes. Cool slightly.

2. Cut in half and scoop the flesh into a large bowl and then mash the sweet potatoes or push through a ricer. Transfer the mashed sweet potatoes back to the large bowl. 3. Add the ricotta cheese, parmesan cheese, salt, nutmeg, cinnamon, egg, salt and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.

4. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi. Allow the gnocchi to dry for about 30 minutes.

5.Bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

For the Brown Butter Sauce:
6. While the gnocchi are cooking, melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.

7. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Raspberry Filled Chocolate Ravioli

1 c butter, softened
1/2 c granulated sugar
4 oz semisweet chocolate, melted & cooled
1 egg
1 tsp vanilla
¼ tsp baking soda
Pinch of salt
2 1/2 c all purpose flour
1 c seedless raspberry jam
Powdered sugar, for dusting

1. Mix butter and granulated sugar in large bowl until blended. Add melted chocolate, egg, vanilla, chocolate extract, baking soda and salt; beat until light. Blend in flour to make stiff dough. Divide dough in half. Wrap each half in plastic wrap; refrigerate until firm.

2. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Roll dough, half at a time, 1/8 inch thick between two sheets of plastic wrap. Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1-1/2-inch squares. Place half the squares, 2 inches apart, on prepared cookie sheets. Place about 1/2 teaspoon jam on center of each square; top with another square. Using fork, press edges of squares together to seal; pierce center of each square.

3. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

Thanks again to Gourmet Gallery for sharing their kitchen, their lessons and most importantly, their delicious recipes.