Budget Gourmet: Sweet Potato and Turkey Ravioli with Brown Butter Sage Sauce from Croissant’s Bistro and Bakery

Myrtle Beach, SC –  Executive Chef Andrew Fortner with Croissant’s Bistro and Bakery made Sweet Potato & Turkey Ravioli with Brown Butter Sage Sauce during today’s Budget Gourmet. Some of the ingredients are a great way to use your Thanksgiving leftovers.

Ingredients: 12 wonton wrappers; Leftover turkey; Leftover pumpkin/sweet potatoes; 1 egg

Dice turkey and mix with pumpkin/sweet potato

Pay out 6 wontons

Pace turkey pumpkin mix in the middle of each

Brush edges of wontons with beaten egg

Top with remaining 6 wontons

Seal edges, making sure to get all the air out

Cook in boiling water for about 5 minutes, drain

For Brown Butter Sauce

1 cup whole butter

1 tsp shallot

1 tsp garlic

1/2 cup cream

1/2 cup Parmesan cheese

1 Tbls fresh sage

Melt butter over medium heat until brown

add sage, shallot and garlic

add cream and Paremsan cheese

Salt and pepper to taste

 

Check out our
Cookbook!
Andrew Fortner

Executive Chef

p. 843.448.2253

w. www.croissants.net

 

Comments are closed.