Sweet potato ravioli


Sweet Potato Filling

  • 2 lbs sweet potatoes

  • 2 tbsp brown sugar

  • 2 tbsp butter

  • ½ tsp nutmeg

  • ½ tsp ground cloves

Pasta Dough

  • 3 cups flour

  • 4 eggs

  • 1/4 cup water

Basil Brown Butter Sauce

  • ¼ cup butter

  • 2 tbsp fresh basil (finely chopped)

Toasted Walnuts​


  1. Begin by peeling and cubing the sweet potatoes.
  2. Place in a large pot of boiling water and cook until fork tender, about 20 minutes.
  3. While the potatoes are boiling, prepare the pasta dough.
  4. Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
  5. Combine well, then add the water until a solid ball forms that is not dry, yet not sticky. If dry, add additional water. If sticky, add additional flour.
  6. Divide the dough into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.
  7. Use a 3 inch diameter pastry cutter to cut the ravioli shapes from the dough.
  8. Once the sweet potatoes are cooked, drain and cool, then add to a large mixing bowl with the brown sugar, butter, nutmeg and cloves.
  9. Use an electric hand mixer to mash.
  10. Next, place a dollop of the sweet potato mixture onto half of the ravioli pasta shapes, then top with the other half.
  11. Use your finger to crimp the edges closed.
  12. Continue until all of the raviolis are complete.
  13. Working in batches place 4-6 raviolis in a pot of boiling water for 2-3 minutes.
  14. Place the butter in a skillet next to the pot, melt over medium-high heat until the butter begins to brown, then toss the basil in.
  15. Drain the raviolis from the water then place into the Basil Brown Butter Sauce.
  16. Saute on each side for 1-2 minutes.
  17. Place onto a plate and drizzle with additional sauce then top with the toasted walnuts.

Source: https://whitneybond.com/sweet-potato-ravioli/

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