Sweet Potato Ravioli

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Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with delicious, creamy sweet potatoes for the perfect fall meal!

Sweet Potato Ravioli

A few weeks back I hosted an Italian Vegetarian Girls Dinner.  Each girl was assigned a dish, either appetizer or dessert, and I was in charge of the main course.

I debated for a while about what I wanted to make then decided on a fall inspired sweet potato filled homemade ravioli with a basil brown butter sauce.

Sweet Potato Filled Raviolis with Basil Brown Butter Sauce

I couldn’t be happier with the decision I made! The raviolis were a hit with my girlfriends, and me!

Sweet Potato Ravioli Ingredients

Sweet Potato Filling Ingredients

  • 2 lbs sweet potatoes
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • ½ tsp nutmeg
  • ½ tsp ground cloves

Pasta Dough Ingredients

  • 3 cups flour
  • 4 eggs
  • 1/4 cup water

Basil Brown Butter Sauce Ingredients

  • ¼ cup butter
  • 2 tbsp fresh basil (finely chopped)

Toasted Walnuts

Peel and cube the sweet potatoes.

Peeled Sweet Potatoes

Place in a large pot of boiling water and cook until fork tender, about 20 minutes.

While the potatoes are boiling, prepare the pasta dough.

Add the flour to a large mixing bowl, make a well in the middle then add the eggs.

Ravioli Pasta Dough Recipe

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.

Divide the dough into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.

Ravioli Pasta Dough Recipe

Use a 3 inch diameter pastry cutter to cut the ravioli shapes from the dough.

Ravioli Pasta Dough Recipe

Once the sweet potatoes are cooked, drain and cool, then add to a large mixing bowl with the brown sugar, butter, nutmeg and cloves.

Sweet Potato Ravioli Filling

Use an electric hand mixer to mash.

Sweet Potato Ravioli Filling

Place a dollop of the sweet potato mixture onto half of the ravioli pasta shapes, then top with the other half. Use your finger to crimp the edges closed.

Sweet Potato Ravioli Recipe

Continue until all of the raviolis are complete.

Working in batches place 4-6 raviolis in a pot of boiling water for 2-3 minutes.

Sweet Potato Ravioli Recipe

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.

Basil Brown Butter Sauce

Drain the raviolis from the water then place into the Basil Brown Butter Sauce.

Raviolis in Basil Brown Butter Sauce

Saute on each side for 1-2 minutes.

Place onto a plate and drizzle with additional sauce then top with the toasted walnuts.

Sweet Potato Ravioli in Basil Brown Butter Sauce

Voila! The perfect fall vegetarian meal is served!

Sweet Potato Ravioli Recipe

Sweet Potato Ravioli
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Sweet Potato Ravioli

Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with delicious, creamy sweet potatoes for the perfect fall meal!

Course Main Course
Cuisine Italian
Prep Time 40 minutes
Total Time 40 minutes
Servings 24 raviolis
Calories 129 kcal
Author Whitney Bond

Ingredients

Sweet Potato Filling

  • 2 lbs sweet potatoes
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • ½ tsp ground 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

    Instructions

    1. Peel and cube 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.