Sweet Potato Ravioli

Step 1

Peel and cube the sweet potatoes.

Step 2

Place in a large pot of boiling water on the stove and cook until fork tender, about 20 minutes.

Step 3

Once the sweet potatoes are cooked, drain and place in a large mixing bowl to cool,

Step 4

Add the brown sugar, butter, nutmeg and cloves to the bowl with the cooked sweet potatoes.

Step 5

Use an electric hand mixer to mash the sweet potatoes. Set aside until ready to fill the raviolis.

Step 6

Add the flour to a large mixing bowl, make a well in the middle then add the eggs.

Step 7

Combine well, then add the water until a solid ball forms that is not dry, yet not sticky.

Step 8

If dry, add additional water, 1 tbsp at a time. If sticky, add additional flour, 1 tbsp at a time.

Step 9

Once you have a solid ball of dough, divide it into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.

Step 10

Use a 3 inch diameter pastry cutter to cut the dough into circles.

Step 11

Place a dollop of the sweet potato mixture onto half of the circles of pasta dough, then top with the other half of the circles of pasta dough.

Step 12

Use your finger, or a fork, to crimp the edges of the raviolis closed.

Step 13

Continue until all of the raviolis are complete.

Step 14

Working in batches, place 4-6 raviolis at a time, in a pot of boiling water for 2-3 minutes, or until they begin to float.

Step 15

Use a slotted spoon to remove the raviolis from the water. Repeat until all of the raviolis have been cooked.

Step 16

Place the butter in a small skillet on the stove over medium-high heat.

Step 17

Once the butter begins to brown, toss in the chopped basil.

Step 18

Sauté for 1-2 minutes, then turn off the heat and set the brown butter aside.

Step 19

While browning the butter, heat another small skillet on the stove over medium high heat. Add the walnuts and toast for 4-5 minutes, or until lightly brown.

Step 20

Place 4-5 raviolis on each plate, drizzle the brown butter sauce over the raviolis, then sprinkle the toasted walnuts on top.