Sweet Potato Ravioli with White Bean and Poblano Relish

3 large sweet potatoes, peeled and cut into 1-inch pieces
4 Tbsp. unsalted butter
¼ cup creme fraiche
1 Tbsp. chipotle pepper purée
1 Tbsp. molasses
to taste, salt and freshly ground black pepper
4 sheets fresh pasta dough
2 eggs beaten with 1 Tbsp. water

Balsamic Glaze:
2 cups balsamic vinegar
to taste, honey

2 cups navy beans, cooked and drained
1 poblano pepper, roasted, peeled, and finely chopped
2 Tbsp. lemon juice
¼ cup olive oil
2 Tbsp. finely chopped fresh thyme
to taste, salt and freshly ground black pepper

Mushroom Essence:
2 Tbsp. olive oil
1 large white onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 Tbsp. porcini powder
6 whole black peppercorns
3 cups homemade chicken stock
1 cup heavy cream
to taste, salt and freshly ground pepper
1 Tbsp. white truffle oil DIRECTIONS:For ravioli: Cook potatoes in large pot of boiling water until soft. Drain well and press through a ricer into a large bowl. Add remaining ingredients and gently mix until combined. Season to taste with salt and pepper.

Lay a sheet of pasta dough on a lightly floured work surface and distribute heaping teaspoon-sized portions of the filling at least 2 inches apart. Use fingertip or a brush to moisten edges of pasta sheet with egg wash. Carefully place a second sheet of the pasta dough on top of the first, and press to separate the rows of filling. Repeat with remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press edges closed to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook about 5 minutes. Drain and serve immediately.

For relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.

For balsamic glaze: Place balsamic vinegar in small nonreactive pan and reduce until thick over medium-high heat. Add honey, to taste.

For mushroom essence: Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, and cook until soft. Add porcini powder and cook 1 minute longer. Increase heat to medium-high, add chicken stock and peppercorns, and cook until reduced to a sauce consistency. Meanwhile, place cream in a small nonreactive sauce pan and reduce by half. Strain reduced sauce through a fine strainer and return to saucepan. Add the reduced cream and cook until slightly thickened. Season to taste with salt and pepper. Remove from heat and drizzle in the white truffle oil.

To finish: Place 4 ravioli for entrée portion or 2 ravioli for appetizer portion in a shallow bowl. Ladle mushroom essence over the ravioli, top with white bean and poblano relish, and drizzle with balsamic glaze. NUTRITIONAL INFORMATION: SERVINGS:4 entrées or 8 appetizers From:Chef Bobby Flay, Mesa Grill, Bolo, and Mesa City, New York PHOTO CREDIT:Photo Credit: NORTHARVEST BEAN GROWERS ASSN.