Sweet Potato Raviolo with Brown Butter + Sage published in Sweet Paul Magazine Fall 2013 Yields 8 ra

Sweet Potato Raviolo with Brown Butter + Sage

published in Sweet Paul Magazine Fall 2013

Yields 8 raviolo

Serves 8 as a first course

Filling:

1 ½ lbs sweet potato, about 2

1/8 t nutmeg, freshly ground

a hearty pinch of salt

8 egg yolks

Pasta:

4 c flour 

4 eggs

4 T water

4 T olive oil

Sauce: 

5 T unsalted butter

24 sage leaves

maldon salt 

1. Place 4 c flour, 4 eggs, 4 T water, and 4 T olive oil in a food processor, pulse to start, then process until the dough comes together. 2. Bring out onto a floured wooden surface to knead lightly by hand for another minute or so. 3. Cover with plastic wrap and allow to rest for at least 20 minutes. 4. Divide dough into 8 equal parts and keep covered until ready to use. 5. Preheat oven to 375 F. 6. Place sweet potatoes on a rimmed baking sheet lined with foil, pierce potatoes all over with a fork and bake until tender, 50-60 minutes. 7. When cool enough to handle, peel and discard skin. Put potatoes in a food processor with nutmeg and salt, and pulse until relatively smooth. 8. Transfer filling to a large ziplock bag and cut a half inch tip. 9. Bring a large pot of salted water to a boil. 10. Starting with one piece of dough, roll out to setting two on your pasta machine. 11. Lay the dough out onto a lightly floured surface Using a 5 inch round, cut dough into two rounds. 12. On the first round, leave a a 1 inch border and pipe the filing sweet potato around several times to create a nest for the egg yolk, about 1 inch high or 1 ¼ c. 13. Carefully separate an egg, and gently add the yolk to the center of the raviolo, adding more filling to secure if necessary. 14. Working with the second round, gently roll out with another pin to a slightly larger size, adding approximately ½ inch to the diameter. 15. Wet the edges of the bottom round with water and gently lay the larger round on top, pressing the edges firmly to secure the filling. Repeat this process until you have 8 raviolo .This may be done up to 4 hours ahead. To keep, lay on a sheet pan lined with parchment or a kitchen towel, cover and place in the fridge. 16. Boil raviolo in two batches for three minutes each. 17. Meanwhile, simmer butter and sages leaves with a pinch of salt in a skillet on medium low heat until butter is browned and sage is crispy. 

Serve immediately, topping each raviolo with 2 spoonfuls of browned butter, 3 sages leaves and a pinch of maldon sea salt.