Filling & Sauce recipe adapted from Vegetarian Cooking for Everyone
Pasta recipe adapted from Giada De Laurentiis
1 lb sweet potato, peeled and cubed
2 tablespoons butter
½ cup grated Parmesan cheese
½ cup dried bread crumbs
2 ½ cups all purpose flour
1 cup hot water
Herb Brown Butter Sauce:
4 – 6 tablespoons butter
1 garlic clove, thinly sliced
2 tablespoons chopped sage leaves
2 teaspoons chopped thyme
2 tablespoons chopped parsley
1/3 cup toasted pecans, chopped
Freshly grated Parmesan cheese
To make the filling:
Cook the sweet potato in boiling water until tender, about 10 minutes.
Drain, add butter and beat with a mixer until smooth and creamy. Stir
in the Parmesan cheese, bread crumbs, salt and pepper to taste. Set
To make the pasta:
Make a well in the center of the flour, and add in the hot water.
Gently stir together with a wooden spoon, using your fingers if
necessary to fully combine the ingredients. Allow to sit for a few
minutes so it can cool down a bit.
the dough into two separate balls. Set one of the dough balls aside.
Take the other one and roll it out into a rectangle. Be sure to flour
the board and your rolling pin really well since the dough should still
be sticky. Roll it pretty thin, cause these things plump up when you
roughly 1-2 tablespoons of filling near the edge of the dough, leaving
a little room. Then spoon some more about an inch away from that, until
you have a nice little row.
fold the dough over the little balls of filling. Pinch the edges all
the way around the filling to seal it in. Take a glass, or a ravioli
cutter if you have it (I don’t), and cut out the little mounds of
filling. Repeat this process until all of the dough has been used.
Cook the ravioli in gently boiling water for 4-5 minutes. Drain, and toss in sauce.
For the sauce:
In a large skillet melt the butter with the sliced garlic, sage, 1
tablespoon parsley and thyme and cook over medium heat until the butter
is lightly browned. Add the pecans, remaining parsley and cooked
raviolis to the sauce and cook for 10 more seconds. Sprinkle with
Parmesan cheese and enjoy!