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Sweet Potato Ravioli with Sage ButterTheWorldWideGourmet.com

Flavors of Australia

Total time: 15 to 30 min

Preparation time: 15 minutes
Cooking time: A few minutes

Difficulty: Average

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Nutritional values

per 100 g

Energy:85.9 kcal

Proteins:1.6 g

Fats:0 g

Carbohydrate:20.1 g

Fibers:3 g

Sugar:4.2 g

Cholesterol:0 mg

Sodium:55 mg

Calcium:30 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

2

sweet potatoes

toasted almonds

finely grated parmigiano reggiano (parmesan), aged 3 years

ricotta cheese

amaretto liqueur

salt and pepper

ravioli dough (made solely with fine white flour and eggs)

METHOD

  1. Place the sweet potatoes in their skins into a preheated 150° C oven for about 40 minutes or until they are thoroughly cooked;
  2. remove them from the oven and peel them; purée the flesh without adding any liquid so that it stays firm; season with salt and pepper;
  3. add the almonds, parmesan and ricotta; season with salt and pepper and a few drops of Amaretto; place the mixture into an airtight container and let rest in the refrigerator;
  4. using a ravioli maker, roll out a sheet of ravioli dough; place on it little spoonfuls of the filling; cover with another sheet of pasta; seal together and cut into squares; they can also be made individually in whatever shape you choose;
  5. cook in boiling salted water - 10 g salt per litre of water - for 5 to 10 minutes depending on the thickness of the pasta; drain and set aside;
  6. cook the butter to a light brown, being careful that it does not get too dark; add the sage leaves and a little parmesan;
  7. pour the butter into pasta bowls; place the ravioli on top; garnish with "noodles" of fried sweet potato.

Preparing the Sweet Potato "Noodles"

  1. Cut the sweet potato into thin strands using a grater; dry well on a tea towel;
  2. fry in very hot oil (180° C) for a few seconds; drain and use for garnish.

SOMMELIER

A Pinot Noir from South Australia, Tucks Ridge 98, Mornington Peninsula

CHEF'S NOTES

In Australia, the sweet potato is an everyday ingredient. It is often served as a purée, on its own as a side vegetable or in ravioli. They are simply tossed with brown butter, beurre bernois with white wine and capers. Personally, I prefer them with sage butter. I like to make my filling a day ahead so that the flavours have time to blend and develop. I also use a preserved fruit from northern Italy but it is not indispensable."

This is a very nice, elegant dish.



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