Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

To make the filling:
Cook the sweet potato in boiling water until tender, about 10 minutes. Drain, add butter and beat with a mixer until smooth and creamy. Stir in the Parmesan cheese, bread crumbs, salt and pepper to taste. Set aside.

To make the pasta:
Make a well in the center of the flour, and add in the hot water. Gently stir together with a wooden spoon, using your fingers if necessary to fully combine the ingredients. Allow to sit for a few minutes so it can cool down a bit.

Separate the dough into two balls. Set one of the dough balls aside. Take the other one and roll it out into a rectangle. Be sure to flour the board and your rolling pin really well since the dough should still be sticky. Roll it pretty thin, because these things plump up when you cook them.

Spoon roughly 1-2 tablespoons of filling near the edge of the dough, leaving a little room. Then spoon some more about an inch away from that, and keep doing this until you have a nice little row of filling ‘dots’.

Now, fold the other side of the dough over the little balls of filling. Pinch the edges all the way around the ‘dots’ of filling to seal it in. Take a glass, or a ravioli cutter if you have it (I don’t), and cut out the little mounds of filling and dough. Repeat this process with the other half of the dough.

Cook the ravioli in gently boiling water for 4-5 minutes. Drain, and toss in sauce.

For the sauce:
In a large skillet melt the butter with the sliced garlic, sage, 1 tablespoon parsley and the thyme and cook over medium heat until the butter is lightly browned. Add the pecans, remaining parsley and cooked raviolis to the sauce and cook for 10 more seconds. Sprinkle with Parmesan cheese and enjoy!