Sweet Potato Ravioli

Serving Size: 3-4 squares of ravioli per person


  • 2-3 sweet potatoes (or equal amount of pumpkin or butternut squash)
  • 2 T. butter
  • 2-3 T. finely minced onion
  • 2-3 T. heavy cream
  • salt
  • pinch of nutmeg (optional)
  • Fresh, homemade pasta (2-3 eggs)


  1. Prick the sweet potatoes with a fork and microwave them until tender.
  2. Meanwhile, melt the butter and saute the onion until tender, but not browned.
  3. Cut the sweet potatoes in half and scoop out the pulp into the butter and onions. (This is a bit easier to do if the potatoes are a little cool or, just hold the halves with a potholder while you scoop it out.)
  4. Mash the sweet potatoes with a fork and then add a little heavy cream (or milk), a pinch of salt and nutmeg if you'd like. The mixture should be the consistency of mashed potatoes.
  5. Roll out the pasta the width of the pasta machine (usually about 5 inches). Place dollops of the sweet potato mixture down one side of the sheet of pasta.
  6. Brush all of the edges, even between the dollops, with water, then fold over the pasta strip and press around each dollop to seal well, eliminating as much air as possible. Cut into squares.
  7. The squares of ravioli can be cooked immediately, or placed on a floured baking sheet in the fridge for several hours. If you're making them more than a few hours before eating them, flash freeze them on a floured baking sheet. Once they're frozen, they can be stored for several months in a sealed plastic bag in the freezer.
  8. To cook, place the ravioli in a large pot of boiling, salted water and cook for 4-5 minutes or until tender.
  9. Sage Butter:
  10. Melt 1 T. butter per person and add 3-4 sage leaves per person into the pan. Slowly brown the butter and sage leaves, stirring frequently. Once the butter has little brown specks in it, and the sage leaves are crisp and browned, remove from heat. Drain the pasta, return it to the hot pot and then pour the Sage Butter over it. Gently toss and serve with a grating of Parmesan.

Step-by-Step Instructions

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