Sweet Potato Ravioli - INGREDIENTS:

Pumpkin seeds, black truffle, sage brown butter sauce

Serves 6 appetizer size portions

For the Ravioli: 1 lb Sweet Potatoes

1 TSP Olive Oil

1 TBSP Sweet Unsalted Butter

1 TBSP Honey½ TSP Nutmeg, freshly grated

Fine Sea Salt, to taste

1 Package Wonton Skins, approximately 60 pieces

1 Spray Bottle filled with water

*Preheat a convection oven to 375F. Coat the sweet potatoes with the 1 TBSP of olive oil and 1 TSP of fine sea salt. Roast the sweet potatoes on a sheet pan for approximately 40 minutes or until they are fork tender. Allow the sweet potatoes to cool to the touch, but keep warm.

*Remove the skins and place the sweet potatoes, butter, honey, nutmeg, and salt (to taste) in a blender. Puree to a creamy consistency.

*Allow the mixture to cool completely.

*Lay half of the wonton skins on a clean table.

*Place a small amount (approximately 2TSP) of sweet potato puree in the center of each wonton skin.

*Using the spray bottle, spray the wonton skins with just enough water to moisten them. *Lay the other half of wonton skins over the puree and press around the perimeter to connect and seal the wonton skins together.

*Gently place the raviolis on a parchment paper lined sheet tray and freeze until ready to cook. There should be approximately 30 raviolis.

For the Sauce: 6 TBSP Sweet Unsalted Butter

1 TBSP Black Truffle Oil

1 TBSP Water

½ TSP Fresh Lemon Juice

Fine Sea Salt, to taste

*In a small sauté pan, over medium heat, melt 3 TBSP of butter until it begins to brown. *Pour the butter into a small stainless steel bowl and cool completely.

*In a small saucepot, over medium-low heat, add the TBSP of water. As soon as bubbles form in the water add 1 TBSP of butter and whisk gently until meted. Repeat this step with the other 2 TBSP of butter, making sure the pan does not get too hot.

*When the butter is completely melted it should be a smooth consistency, not separated. At this point add the brown butter and whisk until incorporated.

*Finish the sauce by whisking in the TBSP of black truffle oil and seasoning to taste with the salt.

Keep Warm.

Garnish:6 Sage Leaves, chiffonade

2 TBSP Parmesan Cheese, grated

1 TBSP butternut squash, diced

6 TBSP Green Pumpkinseeds, lightly toasted

*Bring an 8-quart pot of water to a rolling boil and season with 2 TBSP of salt. Place raviolis in water and cook for 2-3 minutes.

*Carefully remove the raviolis from the water and divide them among 6 plates.

*Add the squash and sage to the sauce and drizzle over the plated raviolis.

*Sprinkle the pumpkin seeds and grated cheese over the raviolis and serve immediately.