- 1-1/12 pound sweet potato peeled and cut into 1” pieces
- ½ of medium white onion sliced
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Kosher salt and cracked black pepper
- 4 sprigs fresh thyme
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Small block of fresh Romano & Parmigiano Reggiano cheese
- 4 tablespoons organic whole milk
- 24 Wonton skins
- 1 cup of water in a shallow small bowl
- 1/4 cup Bob’s Red Mill organic flour
- 6 tablespoons unsalted organic butter
- 12 fresh sage leaves
- 4 tablespoons of fresh lemon juice
- 1/4 cup finely chopped fresh Italian parsley leaves
- ¼ cup chopped walnuts
- Zest from one organic lemon
To Make The Filling:
- Pre-heat oven to 350 F.
- Place the sliced sweet potato and onion on a baking sheet. Drizzle on the olive oil, add salt and pepper and mix well with your hands.
- Place the thyme over the vegetables.
- Bake for 35 minutes or until the potato is soft. Remove from the oven and remove the thyme and discard. Let the potato cool for 20 minutes to cool.
- In a food processor add the potato onion mixture, cinnamon, nutmeg, 2 tablespoons each of the Parmigiano Reggiano, Romano cheese, & milk. Blend until smooth. Cool completely to room temperature about 30 minutes.
MAKE THE RAVIOLI
Pre-heat oven to 200 F.
Dust the cutting board with Bob’s Red Mill Organic flour so the won tons won’t stick.
Place 12 wonton skins on the wooden board.
Place a heaping 2 teaspoons of the filling in the middle of each Won Ton.
After all of the filling is in place you can start placing a Won Ton skin over each one. You must first take an individual skin place it in the palm of one hand and dip your fingers in the water with the other hand to completely wet the one side.
Gently place the water side down over the filling and press the sides to seal.
Use a ravioli cutter to trim the edges. Pick up the ravioli and gently press the edges together on all four sides to seal them well so they don’t leak out when boiling. Return the ravioli to the cutting board. Continue the process until all of the raviolis are made.
Bring 3 quarts of water to a boil with 1 tablespoon kosher salt. Turn the heat down to a gentle boil. The ravioli’s are delicate and can break open if boiled too rapidly.
Add 3 ravioli and a time to the pot of gently boiling water for 2 to 3 minutes. Remove each ravioli separately using a large slotted spoon to drain out the water. Place in a calendar a gently swirl to drain excess water.
Turn off the oven. Place the 3 raviolis in a individual serving bowl and place in the oven to keep warm while you finish boiling the others.
WHILE THE RAVIOLIS ARE BOILING
In a saute pan over medium high heat melt the butter. Add the sage leaves, be careful because the sage can spit hot butter back at you, continue to cook until the butter just starts to bring them to a golden brown. Remove from the heat immediately, be careful not to burn the butter, you want it to be a golden amber color. Add the lemon juice.
Place 3 ravioli in the center of each serving plate. Drizzle 1 tablespoon of the butter sauce over the pasta. Sprinkle with Parmesan and Romano cheese over each plate and garnish with parsley, sage and a sprinkling of chopped walnuts, lemon zest. Serve immediately.
Lets Get Cooking!
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