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.
Ravioli Filled with Sweet Potatoes