Sweet Potato Ravioli with Asiago Cheese Sauce
Indulge in the perfect blend of sweet and savory with this irresistible Sweet Potato Ravioli with Asiago Cheese Sauce. Delicate homemade pasta envelopes a comforting filling of roasted sweet potato, ricotta, Parmesan, and a hint of nutmeg, creating a luxurious bite that's both earthy and creamy. Each tender ravioli is coated in a velvety Asiago cheese sauce, infused with the richness of butter and cream, and finished with a touch of black pepper for depth. This gourmet dish, complete with a sprinkle of fresh sage for aromatic flair, makes an elegant main course that's sure to impress at any dinner table. Ideal for a cozy weekend cooking project, this handmade ravioli recipe pairs classic Italian techniques with the cozy flavors of fall, bringing restaurant-quality dining to your home kitchen.
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Ingredients
- 2 medium Sweet potato
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 2.5 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.75 cup Asiago cheese
- 0.5 teaspoons Black pepper
- 6 leaves Fresh sage leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-50 minutes, or until soft and fully cooked. Let them cool slightly, then peel and mash them in a bowl.
Step 2
In the bowl with the mashed sweet potatoes, add the ricotta cheese, Parmesan cheese, ground nutmeg, and 0.5 teaspoons of salt. Mix until smooth and set aside for the filling.
Step 3
To make the pasta dough, combine the flour and another 0.5 teaspoon of salt in a large bowl. On a clean surface, make a well in the center and crack in the eggs. Add the olive oil. Gradually mix the eggs and flour together until a dough forms. Knead for 8-10 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.
Step 4
Divide the dough into four portions. Roll each piece out on a floured surface using a rolling pin or pasta machine until thin (about 1/16 inch thick). Cut into 3-inch squares or circles, depending on your preference.
Step 5
Place a small dollop of the sweet potato filling (about 1 teaspoon) in the center of each pasta piece. Brush the edges with a little water, fold the pasta over the filling, and press to seal. Trim with a pastry cutter, if desired, and repeat with the remaining dough and filling.
Step 6
Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 7
To make the Asiago cheese sauce, melt the butter in a saucepan over medium heat. Add the heavy cream and bring to a simmer. Stir in the Asiago cheese and black pepper, whisking until melted and smooth. Remove from heat.
Step 8
Gently toss the cooked ravioli in the Asiago cheese sauce to coat. Serve immediately, garnished with fresh sage leaves if desired.
Nutrition Facts
| Serving size | (1357.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3527.5 |
| Total Fat 205.8g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 1104.6mg | 0% |
| Sodium 4240.0mg | 0% |
| Total Carbohydrate 295.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 16.1g | |
| Protein 110.7g | 0% |
| Vitamin D 127.5IU | 0% |
| Calcium 2055.5mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 1383.9mg | 0% |
Source of Calories