what's for lunch today: sweet potato ravioli in a cream sauce

I had a great afternoon with a few high school friends and we made sweet potato ravioli!

Here's what you'll need:

Filling:

1 3/4 lbs of sweet potatoes, or about 3.

2 Amarretti cookies

1 egg yolk

1/2 cups of freshly grated Parmesan cheese

3 tablespoons of parsley, chopped finely

1 whole nutmeg, freshly grated

Salt to taste

Pasta:

3 large eggs

About 1 3/4 cup of flour

1 tbsp. of milk

Sauce:

4 tbsp. of butter

1 1/2 cup of freshly grate Parmesan

Preheat the oven to 450. Poke a few hole into the potatoes with a fork and bake for 20 minutes. Lower the heat to 400 and bake for an additional 40 minutes.

Meanwhile...

For your pasta, crack three large eggs into 1 3/4 cup of flour (you may need more after mixing).

Then add the milk.

Wisk the egg and milk together with a fork.

And then slowly add in the flour with your fork.

Mix the rest of the dough with your hands and knead the dough until smooth, about 10 minutes. Add additional flour if needed.

Wrap the dough in plastic wrap until it's needed.

Once the potatoes have finished baking, cut the potatoes in half and set them back into the oven for an additional 10 minutes, to dry them.

Scoop out the potatoes into a food mill and puree them into a large mixing bowl. You can substitute this step by pureeing them in a food processor.

Grind two Amaretti cookies into powder, either with a food processor or a pestle and mortar, and add this to the mixing bowl.

Grate 1 1/2 cups of Parmesan cheese and add this to the mixture.

 Add an egg yolk, chopped parsley and salt and mix together with a fork.

Using a pasta machine (or you can manually hand roll the dough with a rolling pin), prepare your dough into 2 inch sides.

Scoop 1 tsp. of filling and place on the upper area of the dough, leaving about 1 inch of space in between.

Fold the bottom over to the top of the dough.

And cut into ravioli pieces.

Boil the ravioli in seasoned, salted water and 1 tbsp. of olive oil for about 3-5 minutes.

Drain the pasta into a large serving bowl and add 1 1/2 cups of freshly grated Parmesan along with 4 tbsp. of butter. Stir gently until the cheese and butter have melted together.

Serve with grated Parmesan or chopped Parsley. 

Enjoy! Nom, nom, nom...