Sweet Potato Ravioli
Indulge in the comforting elegance of homemade Sweet Potato Ravioli, a perfect fusion of wholesome ingredients and rustic Italian technique. This recipe features tender, handmade pasta pillows filled with a creamy blend of roasted sweet potato, ricotta, Parmesan, and a hint of nutmeg for a touch of warmth. Each ravioli is lovingly crafted and finished in a luxurious sage-infused brown butter sauce that elevates its natural sweetness and pairs beautifully with the crispy sage leaves. Perfect for dinner parties or a cozy night at home, this dish brings gourmet flavors to your kitchen table with surprisingly approachable steps. Serve these golden, melt-in-your-mouth ravioli with a sprinkle of fresh Parmesan for a restaurant-quality meal that celebrates the art of from-scratch cooking.
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 large Sweet potato
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 1 teaspoon Olive oil
- 2 tablespoons Water
- 1 tablespoon Sea salt (for boiling water)
Directions
Step 1
Prepare the dough: On a clean surface or in a bowl, mound the all-purpose flour. Create a well in the center and crack in the eggs. Use a fork to gently beat the eggs, slowly incorporating the flour from around the well until a shaggy dough forms.
Step 2
Knead the dough: Once the dough comes together, knead it for 8-10 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
Step 3
Prepare the filling: While the dough rests, pierce the sweet potato with a fork and microwave it for 8-10 minutes until soft. Alternatively, bake it at 400°F (200°C) for 45 minutes. Let it cool slightly, then scoop out the flesh into a mixing bowl.
Step 4
Mash and season filling: Mash the sweet potato until smooth, then mix in ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Combine thoroughly and set aside.
Step 5
Roll out the pasta: Divide the rested dough into 4 pieces. Roll out one piece at a time using a rolling pin or a pasta machine, keeping the other pieces wrapped. Roll the dough into thin sheets about 1/16 inch thick.
Step 6
Assemble the ravioli: Place one pasta sheet on a lightly floured surface. Place small dollops (about 1 teaspoon each) of the sweet potato mixture 2 inches apart along the sheet. Brush around the filling with water to moisten, then lay another pasta sheet over the top. Press around each mound of filling to seal, ensuring no air is trapped. Use a ravioli cutter or knife to cut out each ravioli.
Step 7
Cook the ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer cooked ravioli to a plate.
Step 8
Make the sage butter sauce: In a large skillet, heat the unsalted butter over medium heat until melted. Add the fresh sage leaves and cook for 2-3 minutes, stirring, until the sage is crispy and the butter is golden brown.
Step 9
Serve: Gently toss the cooked ravioli in the sage butter sauce to coat. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (993.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2387.5 |
| Total Fat 127.0g | 0% |
| Saturated Fat 62.8g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 882.6mg | 0% |
| Sodium 10099.7mg | 0% |
| Total Carbohydrate 233.4g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 11.5g | |
| Protein 90.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1664.3mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1156.6mg | 0% |
Source of Calories