Things You'll Need:
- Ravioli wrappers
- 3 large sweet potatoes
- Almonds or pecans, toasted and chopped
- Parmesan cheese, finely grated
- Ricotta cheese
- Amaretto spice seasoning
- 1 tablespoon sage leaves, chopped
- Salt and pepper
- 1/4 cup vegetable oil
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Step 1
Preheated the oven to 350 degrees F. Wash the sweet potatoes and dry with paper towel. Place the two(2) sweet potatoes in the oven for about 40 minutes or until cooked. Keep the other sweet potato to make sweet potato "noodles"; method in Step 6.
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Step 2
Remove them from the oven, let cool, and peel off skin. Without adding any liquid, puree the flesh of 2 sweet potatoes to keep it firm. Season with salt and pepper.
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Step 3
Mix the almonds (or pecan, if used), Parmesan and Ricotta cheeses into the sweet potato puree. Season with salt and pepper, add a few drops of Amaretto spice. Then put the mixture in a lid-covered container, cool in the fridge for one hour. This is the ravioli filling.
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Step 4
With a ravioli maker, roll out 2 sheets of ravioli dough. Take the ravioli filling out of the fridge. Place spoonfuls of the filling on a sheet of ravioli dough, cover with another sheet of pasta. Seal together and cut into squares; or in whatever shape you like.
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Step 5
Cook the ravioli in boiling water with a pinch of salt to prevent sticking. Boil 8 to 12 minutes depending on the filling thickness of the pasta; drain and set aside.
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Step 6
Cut the remaining sweet potato into thin strands using a grater.
Add 1/4 cup cooking oil and fry potato strings in hot oil for a few seconds; drain. -
Step 7
In a sauce pan, cook the butter and sage with some Parmesan cheese. Cook until the butter starts turning brown.
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Step 8
Place the ravioli on the plate and pour the butter puree on top of the pasta and garnish with fried sweet potato "noodles".
Comments
jasminemars said
on 12/5/2008 Wow, you sound like you are a great cook. This sounds delicious.