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Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Level: Intermediate

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Description

A Cozy Kitchen makes Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

Ingredients

  • FOR THE FILLING:
  • 1 pound Sweet Potato, Peeled And Cubed
  • 2 Tablespoons Butter
  • ½ cups Grated Parmesan Cheese
  • ½ cups Dried Bread Crumbs
  • Salt And Pepper, to taste
  • _____
  • FOR THE PASTA:
  • 2-½ cups All-purpose Flour
  • 1 cup Hot Water
  • _____
  • FOR THE SAUCE:
  • 5 Tablespoons Butter
  • 1 clove Garlic, Thinly Sliced
  • 2 Tablespoons Chopped Sage
  • 2 Tablespoons Chopped Parsley, Divided Use
  • 2 teaspoons Chopped Thyme
  • ⅓ cups Toasted Pecans
  • Optional Garnish: Parmesan Cheese

Preparation

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!

6 Comments

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kitchenlovenest on 9.29.2010

Interesting . . . pasta dough with no eggs? Is that how ravioli is usually made?

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kitchenma on 9.26.2010

Ooooh sounds so delicious! Thanks for sharing :)

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MeganGay on 9.24.2010

Yum. I want to eat this right now! Looks so delicious. It’s on my list of things to cook!

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laurellou on 9.24.2010

These do look delish! I’ll use a baked sweet potato since we nearly always have one sitting on the counter. They’re a favorite around here and I always bake a couple extra for an easy lunch.

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WestsWife on 9.17.2010

Oh! I’m gonna try these for lunch one day next week. They sound delicious!

5 Reviews

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Sex, Food, and Rock & Roll on 10.4.2011

I totally lazied out and didn’t make the ravioli dough myself. I used wonton wrappers. BUT these were amazingly good! The balance of flavors and textures is nice, and the filling and sauce were really easy to make. I really liked this!

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alwayssmile on 6.13.2011

I found the dough incredibly difficult to work with. The filling is good. Not sure if I’ll try the recipe again though.

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ehollingsworth on 12.1.2010

These ravioli are amazingly delicious!! I could just eat the filling by itself.
I used a different recipe that I prefer for basic pasta dough, using milk and eggs. I also found the brown butter sauce a little delicate, perhaps because of my inexperience, and easy to over cook. Next time I make it at least, I’m going to begin browning the butter first and add the garlic and herbs only at the last minute.
This dinner was the highlight of my culinary week. I tried freezing a few extra ravioli and it seems to work well, so I’m sure I’ll be making this meal often!

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aainmexico on 10.5.2010

This was really good! I had had something similar in a restaurant and loved it, so was dying to try it. Since I can’t get sweet potato where I live I substituted Butternut Squash, which I have successfully substituted in other recipes. It didn’t come out quite sweet enough to give a proper balance of flavors, I think the sweet potato would have been better. But it was still excellent and I will make it again (maybe adding a dash of sugar to the filling if I have to use the Butternut Squash again!) The sauce was great, I was worried the sage and thyme flavors would be too strong but they balanced perfectly. I found the ravioli dough to be easy and good. Thanks for sharing, this is in the permanent recipe box!

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anjaconda on 9.20.2010

This is a great idea and a very nice recipe. The combination of nuts and sweet potato is wonderful. While the sauce and the filling of the ravioli is rather quick and easy to make the ravioli itself are a lot of work for somebody like me who only has made homemade ravioli once before. It turned out to take fairly long and was quiet an effort, but I am hopeful that I’ll get faster and better with practice. :) The sweet potatoes had to cook much longer for me to be soft and I feel that I could cut down on the herbs a little bit. I used unsalted sweet butter, not sure whether salted butter is recommend? I will probably look for another dough recipe for basic raviolis but the filling and sauce couldn’t be better. Very gourmet!

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