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E0fa4150 8ccc 4ab2 8206 ee4652b78b11  2016 08 22 20 51 31
Jonathan Jones
Jonathan Jones

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.