About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Tortelloni with Swiss Chard, Proscuitto, and Ricotta | Main | Baked Rigatoni With Bolognese Meat Sauce »

Cappellacci – Ravioli Filled with Sweet Potatoes

I love sweet potatoes! I’ve been eating them for as long as I can remember. I enjoy them in a variety of sweet or savory dishes. No matter how they are prepared they always taste yummy. So I was delighted to see my recipe for this week.

The sweet potatoes are baked and then the flesh removed and combined with crushed amaretti cookies, prosciutto, grated parmigiano-reggiano, parsley, egg and a pinch of nutmeg. Next, homemade yellow pasta is stuffed and cut into two inch square ravioli shapes. The pasta is boiled and tossed with sauce.

Two pasta sauces were suggested. I chose Butter and Parmesan Cheese Sauce. I wanted to make sure I could taste the ravioli filling. The sauce is very simple as the title would suggest. The raviolis are tossed repeatedly alternating parmigiano-reggiano and butter. The pasta has a nice chew while on the inside smooth, light sweet potato with a surprising layer of depth from the nutmeg and prosciutto. I’m sure the other sauce, Cream and Butter, which you may know as Alfredo would take this to another level.

This pasta reminds me of a dish my mother has been making since I was a very little. We call it Macaroni and Cheese and Sweet Potato. She makes it for Christmas and by special request for me or my cousins when we are in town for a visit. It is a totally different recipe but the combination of flavors is similar. The taste of sweet potatoes, cheese and pasta together is always very comforting to me.


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Ravioli Filled with Sweet Potatoes

Comments (6)

Irene, this looks positively divine! This filling makes me think of Ferrara, one of my favorite cities.

Your mom's recipe sounds like wonderful comfort food.

I'm with you on the comfort food. Sweet potatoes are at the top of my favorites list, too.
Your Mom's macaroni dish is another reason for that "road trip" we're going to take someday!
This is a pasta I would make for BREAKFAST!!

Marcella Hazan:

@ Susie L, you hit the bullseye by mentioning Ferrara. In Ferrara the fillingfor cappellacci is based on zucca barucca, a sweet, silky-fleshed squash whose equivalent I have never found in the States. It occurred to me that the reddish gold flesh of the sweet potato - of which I am also extremely fond and which Italians foolishly don't grow - would come very close to the flavor and color of zucca barucca. It worked and I titled my discovery Cappellaci del Nuovo Mondo, New World Cappellacci.

Incidentally, the University of Ferrara is where I took my two science degrees. Did you ever see that sad film Il Giardino dei Finzi Contini? It was shot in Ferrara.

Marcella, yes I have seen that haunting, yet beautiful film.

I must confess that I am a former student of yours. My husband attended three of your Master Classes and I attended one. Mark attended in '91, '93 and we both attended in '94. We sadly were not able to attend your final season, but I am sure you and Victor will be very happy to know we are still in touch with Janet from NJ (carrot colored hair, in your words!).

You and Victor are the reason we have repeatedly returned to the ER, mostly Bologna, as you told us we must go. We will be back in Bologna, I think for our 19th visit this January! Always at our beloved Corona D'Oro. It is also thanks to you, we were able to attend classes with le sorelle Simili over several years.

You are always in our kitchen, even though you do not know it!

Hugs to you both and thank you for a life changing experience!

Marcella Hazan:

Carissima Susie,

Carole Anne and her husband Jim came from Amsterdam to visit, and she disclosed your identity. I didn't let on that I had already learned it from your post.

Thank you for the warm words. I remember your enthusiastic presence - and Mark's - very well.

Victor joins in reciprocating hugs.

The flavors in this dish are ones that I LOVE! I am definitely going to try this recipe.

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This page contains a single entry from the blog posted on July 12, 2010 6:00 PM.

The previous post in this blog was Tortelloni with Swiss Chard, Proscuitto, and Ricotta.

The next post in this blog is Baked Rigatoni With Bolognese Meat Sauce.

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