Sweet Potato Ravioli With Brown Butter Pecan Sauce Recipe
Sweet potato and ricotta ravioli can be served as a side dish with grilled steaks or fried chicken, or as a main course with a salad.
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Instructions
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Mound flour on a clean surface, create a well, and add eggs, oil, and salt. Gradually mix liquids into flour to form a kneadable dough.
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Knead the dough for 10 minutes until smooth and elastic, adjusting flour or water as needed. Wrap dough in plastic and rest at room temperature for 30 minutes.
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Combine sweet potatoes, ricotta, Parmesan, egg yolk, thyme, salt, and pepper for the filling. Refrigerate while preparing dough.
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Divide dough into quarters. Roll each piece into a 6x36-inch sheet using a pasta roller, dusting with flour; keep unworked dough covered.
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Place 2-3 teaspoons of filling onto one pasta sheet. Dab egg wash around the filling, then cover with a second pasta sheet and seal, cutting into individual ravioli.
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If cooking immediately, start boiling a large pot of well-salted water. Cook fresh ravioli for 2-3 minutes until al dente; reserve 1 cup of pasta water and drain. If freezing, spread uncooked ravioli on a flour-dusted baking sheet, freeze, then transfer to freezer bags.
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For the sauce, melt butter in a large skillet over medium heat. Once butter foams, add pecans and cook, stirring for about 2 minutes, until butter is browned and aromatic and pecans are lightly toasted.
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Stir in thyme, salt, and pepper. Add cooked ravioli, toss to coat, then gradually add reserved pasta water for desired sauce consistency. Adjust seasoning and serve immediately with grated cheese.