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
Servings: 4
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.