Pecan Celebration | Emeril Lagasse

We’re celebrating National Pecan Day by sharing Emeril’s classic pecan recipes for a savory and sweet ravioli, and a showstopper dessert. He last made the dishes for the folks behind Louisiana’s very own Bergeron Pecans and they were a huge hit. Try them at home!
Butternut Squash and Pecan Ravioli
1/2 cup pecans, finely chopped plus 1 tbsp toasted chopped pecans, for garnish
3 tbsp minced shallots
6 tablespoons butter
1 cup roasted and pureed butternut squash (see method below)
2 to 3 sheets homemade or prepared pasta (about 9 by 13-inches each, thin sheets)
2 eggs, beaten, for egg wash
1 tbsp chopped parsley
¼ cup freshly grated Parmesan cheese, for serving
Fried sage leaves, to garnish
In a small skillet sweat 1/2 cup pecans and shallots in 2 tablespoons of the butter until shallot is tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with the pureed squash. Season with salt and pepper to taste.
On a lightly floured surface, spread out 1 pasta sheet. Mound 1 tablespoon of the squash filling at 2-inch intervals and brush around the filling with egg wash. Top with a second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into individual ravioli.
Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on the thickness of pasta used. In a large skillet melt remaining 4 tablespoons butter over medium heat, swirling pan as the butter darkens around the edges and smells nutty. Drain ravioli in a colander, transfer to skillet and toss in the browned butter to coat. Add remaining toasted pecans and parsley. Serve the ravioli in a warm plate, sprinkled with Parmesan.
Yield: 2 servings
Sweet Potato Waffles with Pecan-Praline Sauce
For the pecan-praline syrup:
1 stick unsalted butter
2 cups pecan pieces
1 cup granulated sugar
1 cup packed light brown sugar
½ cup maple syrup
2 tbsp light corn syrup
1 tsp fresh lemon juice
¾ cup heavy cream
1 ½ tsp vanilla extract
½ tsp kosher salt or sea salt
For the waffles:
12 ounces diced peeled sweet potatoes (3/4-inch dice, about 3 cups)
6 large eggs, separated
¼ cup light brown sugar
1 cup milk
2 oz (4 tbsp) melted butter
1 tsp vanilla
Finely grated zest of 1 orange
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
Butter and whipped Cream for serving, optional
Make the syrup: Melt the butter in a large saucepan or heavy skillet over medium heat and add the pecans. Cook, stirring frequently, until the pecans are fragrant and butter is golden brown. Add both sugars, maple syrup, corn syrup, and lemon juice and stir to combine. Add the heavy cream and cook until the sugars have melted and the sauce is smooth and creamy. Stir in the vanilla and the salt and set aside, covered, to keep warm until ready to serve the waffles.
Steam the sweet potatoes in a basket set over boiling water (covered) until fork-tender, usually about 15 minutes. Set aside to cool, then transfer to a food processor along with the egg yolks and brown sugar and process until smooth. Transfer to a large bowl and whisk in the milk, melted butter, vanilla, and orange zest.
In a second bowl, whisk together the flour, baking powder, and salt. Little by little, whisk the dry ingredients into the sweet potato mixture.
In a third bowl, using a handheld mixer, whip the egg whites to medium-stiff peaks. Fold about 1/3 of the whites into the sweet potato mixture, then gently fold in the remaining whites to form a light, smooth batter. Don’t overmix!
Heat a waffle maker according to manufacturer’s instructions and cook the waffles until golden brown and cooked through; timing will vary depending on your waffle maker. (Spray the waffle grates with nonstick pan spray for easy removal.)
Serve the waffles hot, with pats of butter, a dollop of whipped cream (if desired), and the warm Pecan- Praline Sauce.
Makes about 14 4-inch waffles, 6 to 8 servings
Note: The Pecan-Praline Sauce may be made several days in advance and refrigerated, then rewarmed over low heat before serving. It will likely solidify and crystallize if made in advance, but will melt into a smooth sauce when rewarmed. If necessary, add a tablespoon or two of milk or water to thin if the sauce seems too thick.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@N2Mtns2]

Emeril is by FAR Thee Best. I Love Your Cookware. Hubs surprised me with a stove set & I wish my kitchen was all Emeril. Except my Lodge Cast Iron from Grammaw & Mom. Thee BEST Ever !!! Lifelong Durable? My Daughter will see in time. I Love Emeril. I splurged taxes on a 7 in 2 yrs ago. BRAVO

[@fortynights1513]

The ravioli looks tasty.

[@robertmccreary4832]

Great chef delicious recipes I wish I had smell o vision !