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1
Preheat oven to 400F.
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2
Oil rimmed baking sheet.
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3
Cut sweet potatoes in half lengthwise; place cut side down on baking sheet.
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4
Roast until tender, about 35 minutes; cool.
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5
Scoop potato pulp out of skins into small bowl.
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6
Spoon 11/3 cups pulp into medium bowl.
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7
(Reserve any remaining potato pulp for another use.)
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8
Add sugar and butter; mash well.
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9
Season filling with salt and pepper.
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10
Line large baking sheet with parchment paper.
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11
Place wonton wrappers on work surface.
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12
Using pastry brush, brush wrappers with beaten egg.
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13
Place 1/2 tablespoon sweet-potato filling in center of each.
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14
Fold each wrapper diagonally over filling, forming triangle.
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15
Seal edges.
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16
Transfer to parchment-lined baking sheet.
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17
Let stand at room temperature while preparing fried shallots and sauce.
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18
(Can be made up to 5 days ahead.
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19
Freeze, then cover and keep frozen.
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20
Do not thaw before cooking.)
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21
Heat vegetable oil in heavy small saucepan over medium-high heat.
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22
Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes.
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23
Using slotted spoon, transfer shallots to paper-towel-lined plate to drain.
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24
Cook butter in large pot over medium heat until beginning to brown, about 3 minutes.
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25
Remove from heat.
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26
Add sage and red pepper.
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27
Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes.
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28
Drain well.
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29
Add ravioli to pot with butter sauce; toss to coat.
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30
Transfer to plates, drizzling any sauce from pot over ravioli.
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31
Top with fried shallots and pine nuts; serve immediately.
