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.