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80920541 6bcd 449e 9db5 6350be8c76a3  2016 08 22 20 46 35
Jonathan Jones
Jonathan Jones

Ravioli with Rosemary-Brown Butter, Fig, and Crispy Prosciutto

I made a filling for the ravioli comprised of mashed sweet potatoes, Daiya dairy free cream cheese, charred bourbon soaked pineapple, nutmeg, salt, pepper, Rosemary, and thyme.

The sauce is made by browning Miyoko's Creamery cultured vegan butter, and adding rosemary and fig.

Cook the ravioli for 3 minutes, then toss in sauce over medium heat. Top with crispy prosciutto.