Ravioli with a Honey, Cane & Red Wine Vinegar Reduction, 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 bringing a cup of red wine vinegar + a couple tablespoons cane vinegar to a boil and reducing by about a quarter, then adding a couple tablespoons local honey, rosemary, and fig; cook over low heat until sauce has reduced by half.
Cook the ravioli for 3 minutes, then toss in sauce over medium heat. Top with crispy prosciutto.