Sweet Potato Ravioli With Sage Brown Butter Recipe
Prep Time:
50 minutes
Cook Time:
36 minutes
Servings:
6 Servings
Ingredients
  • 2 cups sweet potato, peeled and cubed
  • 1 ½ cups semolina pasta flour
  • 1 ½ cups all-purpose flour
  • 4 whole eggs
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 1 teaspoon kosher salt
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • 1 large egg yolk
  • 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried sage
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • ¼ cup chopped pecans, toasted
Directions
  1. Add the potatoes and water to a small pot. Bring the pot to a boil over high heat. Cook until the potatoes are fork-tender but not mushy, about 15 minutes. Drain in a colander. Leave aside.
  2. For the pasta dough, combine all pasta ingredients: semolina flour, all-purpose flour, egg, olive oil, water and salt. Knead using a stand electric mixer with the dough hook on medium low speed for 10 minutes or until the dough becomes elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes.
  3. For the filling, combine the cooked sweet potatoes, ricotta, Parmesan, egg yolk, chopped sage, salt, and pepper in a food processor until it's smooth. Cover and refrigerate.
  4. On a lightly floured surface, roll the dough out ⅛-inch thick and cut as desired, or use a pasta roller. If you're using a ravioli form, dust it with flour first or the dough will stick. Place the dough over it and make sure you see the mound holes to fill it.
  5. Mound about 2 to 3 teaspoons of the sweet potato filling in the center of each ravioli hole. Place the second dough sheet over the filled sheet. Then use a ravioli form, cookie cutter, or pastry wheel to cut out individual pasta pieces.
  6. Combine the butter and fresh sage leaves in a small saucepan. Heat over low heat for at least 15 minutes to infuse the butter. Stir continuously until the butter browns slightly and the sage leaves become crispy.
  7. Bring a pot of water to a boil. Let the ravioli boil for 4-5 minutes and gently stir. When they start to float, cook for 2 more minutes. Remove with a slotted spoon or colander.
  8. Serve with sage butter, a sprinkle of toasted pecans, extra grated Parmesan cheese, and lemon zest.