Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Cooking Italy: Cappellacci--Ravioli Filled with Sweet Potatoes, Autumn Browned Butter
Sweet Potato Filled Ravioli,, adapted from Marcella Hazan's Essentials of Classic Italian Cooking, paired with my own Sage Brown Butter
Prep Time
2
hours
hrs
Cook Time
30
minutes
mins
Total Time
2
hours
hrs
30
minutes
mins
Course:
Entree
Cuisine:
Italian
Servings:
4
Author:
Angela Roberts
Ingredients
Cappellacci-Ravioi Filled with Sweet Potatoes
1 3/4
pounds
orange-fleshed sweet potatoes
I used 2 large
2
amaretti cookies
imported from Italy (I used ground maple almond granola)
1
egg yolk
3
tablespoons
chopped prosciutto
1 1/2
cups
parmigiano-reggiano cheese
3
tablespoons
parsley chopped very fine
whole nutmeg
salt
Autumn Browned Butter, my own recipe
1/2
sweet onion
chopped finely
6
juniper berries
optional
4 -6
tablespoons
butter
6
small sage leaves
1
sprig rosemary
2
sprigs thyme
3
sprigs parsley
Instructions
Cappellacci-Ravioli Filled with Sweet Potatoes
Roast potatoes at 400 degrees until soft (about 40-50 minutes, depending on size. Remove skins. Add remaining ingredients. Mix well.
Egg Pasta (recipe for ravioli can be found
here
) Skip the herbs)
Cook ravioli in large pot of boiling, salted water. Cook just until al dente, 3-5 minutes.
Autumn Browned Butter
Heat onion in butter with sage until onion and sage are crispy
Remove other herbs before serving, Garnish with crispy sage.