Wednesday, September 28, 2011

Sweet Potato Ravioli with Sage Butter

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

Sage Butter:
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
For the filling, peel the sweet potatoes and cut into chunks. Cook in a saucepan of boiling water for 20 minutes, or until tender. Drain and mash. Heat the oil in a skillet over medium heat, then add the onion and cook, stirring frequently, for 4-5 minutes, or until softened but not colored (at this point, I added the minced garlic and a dash or two of thyme, and cooked for another minute). Stir the onion into the mashed potatoes, and add the garlic and thyme (unless you've already added them!). Drizzle with the honey and season with salt and pepper. Set aside.

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.

Sage butter
Bring a large saucepan of salted water to a boil and drop in the ravioli. Cook for 2-3 minutes (I cooked mine longer because my pasta was a little thicker than what it was supposed to be), until the pasta rises to the surface and is tender but still firm to the bite.

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

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