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!
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
- ½ cup walnuts
Instructions
Sweet Potato Filling
- Peel and cube the sweet potatoes.
- Place in a large pot of boiling water on the stove and cook until fork tender, about 20 minutes.
- Once the sweet potatoes are cooked, drain and place in a large mixing bowl to cool,
- Add the brown sugar, butter, nutmeg and cloves to the bowl with the cooked sweet potatoes.
- Use an electric hand mixer to mash the sweet potatoes. Set aside until ready to fill the raviolis.
Pasta Dough
- Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
- Combine well, then add the water until a solid ball forms that is not dry, yet not sticky.
- If dry, add additional water, 1 tbsp at a time. If sticky, add additional flour, 1 tbsp at a time.
- Once you have a solid ball of dough, divide it into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.
Raviolis
- Use a 3 inch diameter pastry cutter to cut the dough into circles.
- Place a dollop of the sweet potato mixture onto half of the circles of pasta dough, then top with the other half of the circles of pasta dough.
- Use your finger, or a fork, to crimp the edges of the raviolis closed.
- Continue until all of the raviolis are complete.
- Working in batches, place 4-6 raviolis at a time, in a pot of boiling water for 2-3 minutes, or until they begin to float.
- Use a slotted spoon to remove the raviolis from the water. Repeat until all of the raviolis have been cooked.
Basil Brown Butter Sauce
- Place the butter in a small skillet on the stove over medium-high heat.
- Once the butter begins to brown, toss in the chopped basil.
- Sauté for 1-2 minutes, then turn off the heat and set the brown butter aside.
Toasted Walnuts
- While browning the butter, heat another small skillet on the stove over medium high heat. Add the walnuts and toast for 4-5 minutes, or until lightly brown.
Plating the Dish
- Place 4-5 raviolis on each plate, drizzle the brown butter sauce over the raviolis, then sprinkle the toasted walnuts on top.
Notes
- I highly recommend using a pasta maker to roll out the dough. It's very hard to get the dough thin enough just using a rolling pin. You can find the pasta maker I use and have linked to above on Amazon for under $30.
Nutrition Facts
Calories 145kcal (7%)Carbohydrates 21g (7%)Protein 4g (8%)Fat 5g (8%)Saturated Fat 2g (10%)Cholesterol 35mg (12%)Sodium 57mg (2%)Potassium 165mg (5%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 5503mg (110%)Vitamin C 1mg (1%)Calcium 22mg (2%)Iron 1mg (6%)
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