Name: Sweet Potato and Ricotta Ravioli
Prep time: 90 min
Ingredients: 450 gram pasta dough; 1 medium sweet potato (9oz/260g); 4.5 oz/130g ricotta cheese; 1 oz/30g grated parmesan cheese; ½ tsp salt; ½ tsp black pepper; ¼ tsp freshly ground nutmeg; Zest of 1 medium lemon; 1 stick (110g unsalted butter); 15-20 sage leaves

4.50 from 15 votes

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Delicious homemade sweet potato and ricotta ravioli in butter sage sauce. Follow the recipe to learn how to make amazing Italian style homemade ravioli from scratch.

A white plate holds a serving of ravioli topped with melted butter and garnished with fresh sage leaves and several thin shavings of Parmesan cheese. The edges of the plate are decorated with an intricate embossed pattern.

Sweet Potato and Ricotta Ravioli

4.50 from 15 votes

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Prep Time 1 30

WORK TIME 30

DIFFICULTY Medium

Cuisine Italian

Servings yields

Ingredients

For the pasta:

450 gram pasta dough
1 medium sweet potato 9oz/260g
4.5 oz/130g ricotta cheese
1 oz/30g grated parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp freshly ground nutmeg
Zest of 1 medium lemon

For the sauce:

1 stick 110g unsalted butter
15-20 sage leaves

Instructions

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DIRECTIONS

1. Make a pasta dough: On a baking tray covered with parchment paper bake sweet potato until tender (about 40 minutes) at 400f/205c. Let cool 10 minutes, peel, transfer to a bowl and mash well.
2. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, lemon zest and freshly ground nutmeg. Mix well and transfer to a piping bag.
3. Divide the pasta dough into two-four pieces. Roll out the first piece into at least 0.5inch/1cm before using pasta machine (keep remaining pieces covered with plastic wrap so it doesn’t dry out).
4. Dust the pasta machine and dough with flour.
5. Set machine to #0 and feed it through. Fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers and feed it through the machine again, still on #0. Repeat at least 5 times.
6. Switch setting to #1 and feed it through the machine once. Switch setting to #2 and feed it through the machine again. Do the same until #5 or #6 if you like your pasta very thin.
7. Cut strips of rolled out dough so that they are about 1-inch longer on both sides of the ravioli mold. Place one sheet of pasta over the dusted ravioli maker. *Gently* press the pasta with plastic form. Pipe the ravioli. Place another sheet of pasta over the ravioli filling. Use a rolling pin to press the two layers of pasta together. Do it gently. Turn the ravioli maker over and give the mold a good shake until they fall out of the mold.
8. Bring a large pot of salted water to a boil over high heat.
9. When the water are boiling start with the sauce, Place the butter in a skillet next to the pot, melt over medium-high heat, when the butter is melted toss the sage in and add the ravioli into the boiling water for 2-3 minutes. Ladle in about 3-5 tbsp of cooking water and bring to a boil. Cook until reduced by about half. Add the ravioli to the skillet and toss to coat, about 1-2 minutes.
10. Divide the ravioli among plates (5-8 ravioli per person) together with the sauce and toss with parmesan.