Generous 2 3/4 c. type "00" pasta flour or all-purpose flour
4 eggs, beaten
semolina, for dusting
|Rolled out pasta|
1 lb. sweet potatoes
3 Tbsp. olive oil
1 large onion, finely chopped
3-4 garlic cloves, minced
1 tsp. dried thyme
2 Tbsp. honey
salt and pepper
4 Tbsp. butter
1 bunch fresh sage leaves, finely chopped
To make the pasta, sift the flour into a large bowl or food processor. Add the eggs and bring the mixture together or process to make a soft but not sticky dough (I had to add about a tsp. of water just to make the dough stick together). Turn out onto a counter lightly dusted with semolina, and knead for 4-5 minutes, or until smooth. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.
|Raviolis before boiling|
Using a pasta machine or rolling pin, roll the pasta out to a thickness of about 1/32 inch (this takes forever and is really really hard! And I rolled out a little at a time). Cut the pasta in half. Place teaspoonfuls of the filling at evenly spaced intervals across one half of the pasta. Brush around the filling with a little water and cover with the second half of the pasta. Press lightly around the filling to seal the pasta, and cut into squares with a sharp knife or pastry wheel. Lay the ravioli out on a sheet of wax paper that has been lightly dusted with semolina.
Meanwhile, for the sage butter, melt the butter with the sage in a small saucepan over low heat.
Drain the ravioli and toss with the sage butter. Serve immediately.
Adapted from Cooking School Italian