Sweet Potato Ravioli
This is winter comfort food at it’s core. The sweet potato filling is simple and quick to make and with a small investment of time, you can have ravioli’s made for a few meals. Place extra raviolis on a parchment-lined baking sheet and place in the freezer until firm. Then, transfer to ziplock bags and keep up to 3 months in the freezer until needed.
The recipe for the plain egg pasta dough and step-by-step directions on rolling out and filling the dough can be found in my “Pasta 101” post.
The Pasta Cutter Wheel creates a beautiful scalloped edge on pastas like raviolis and agnolotti, and can be used on everything from pastries to crackers.
Sweet Potato RavioliCourse: PastaCuisine: ItalianDifficulty: Medium
Two 1-pound sweet potatoes
splash of extra virgin olive oil
Kosher salt and black pepper
2 Tablespoons unsalted butter, soft
2 Tablespoons (packed) golden brown sugar
1 batch Egg pasta dough (recipe in “Pasta 101” post)
1 teaspoon canola oil
2 large shallots, minced
1/4 cup unsalted butter
8 large fresh sage leaves, (reserve 4 whole leaves for garnish) thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup pine nuts, toasted
Kosher salt and white pepper
- Preheat the oven to 400-degrees F.
- To make the filling, cut the sweet potatoes in half lengthwise, brush with olive oil and season with kosher salt and black pepper. Place cut side down on a baking sheet and roast until tender, about 50 minutes. Cool, then scoop the pulp out of the potato skins and into a small bowl. Discard the skins.
- Add soft butter and brown sugar and mash well.
- Roll the Egg pasta dough out as detailed in the post “Pasta 101”, and follow the steps for making ravioli, using 1 teaspoon of the sweet potato filling for each ravioli.
- To make the pine nut and sage butter sauce, heat the canola oil in a large sauté pan over medium heat. Sauté the shallots for 2 minutes, stirring. Add the butter and brown slightly, about 3 minutes. Remove from the heat and add the sage, red pepper flakes and pine nuts. Season to taste with salt and white pepper.
- Working in batches, cook the ravioli in a pot of boiling salted water until tender, about 4–5 minutes if fresh, or 7–9 minutes if frozen. Drain well.
- Add the ravioli to the pan with the butter sauce and toss to coat. Transfer to plates, drizzling any remaining sauce from the pan over the ravioli. Serve immediately.