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Dairy
Easy
4 Servings
Allergens 
25 Minutes
Diets
Nothing screams “winter” like chestnuts and yams. This is my favorite version of a gourmet pasta worthy enough to be served to guests. Get more Chanukah recipes from our Chanukah recipe collection.
1 sweet potato, diced
1 tablespoon olive oil
1 tablespoon Manischewitz Honey
1 teaspoon salt, plus additional to taste
1/2 teaspoon black pepper, plus additional to taste
2 and 1/2 tablespoons butter
1 large onion, diced
3 shallots, diced
4 cloves garlic, minced
1 cup white wine, such as Baron Herzog Chenin Blanc
1/2 cup parve chicken stock
1/2 tablespoon fresh sage
1/2 teaspoon fresh thyme
1 cup heavy cream
8 ounces Gefen Chestnuts, diced
1 package New York Pasta Authority Mushroom Ravioli, cooked according to package instructions
Preheat oven to 400 degrees Fahrenheit.
Spread sweet potatoes on a baking sheet and drizzle with olive oil, honey, salt and pepper. Roast for 20 minutes, or until golden.
Heat butter in a large skillet over medium heat. Add onions and shallots and cook until translucent and slightly golden.
Add garlic and cook for another three minutes. Add wine and cook for another five minutes.
Add stock, sage, and thyme, and season with salt and pepper to taste. Bring to a simmer, then cook for about five minutes.
Add cream and stir to combine, then simmer for another five minutes. Mixture will foam and thicken slightly.
Add roasted sweet potatoes and chestnuts.
Pour over hot mushroom ravioli to serve.
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