Sweet Potato Ravioli with Sage Brown Butter
Handmade ravioli filled with roasted sweet potato, ricotta, and Parmesan, dressed in nutty sage-infused brown butter and topped with toasted pecans. The sweetness of potato balances herbaceous sage and rich butter sauce. Serve as an elegant first course or light main for dinner parties or special occasions. This version combines homemade pasta dough with a silky, lightly spiced filling and minimal garnish to let quality ingredients shine.
Ingredients
- 2 cups sweet potato, peeled and cubed
- 1 ½ cups semolina pasta flourdurum wheat flour1:1gluten
similar protein content
- 1 ½ cups all-purpose flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese, grated, plus more for garnish
- 1 large egg yolk
- 1 tablespoon fresh sage, finely chopped, or 1 teaspoon dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 4 tablespoons unsalted butter
- 10 leaves fresh sage
- ¼ cup pecans, chopped and toasted
Instructions
- 1
Boil cubed sweet potatoes with water until fork-tender but not mushy, about 15 minutes. Drain and set aside.
- 2
Combine flours, eggs, olive oil, water, and salt. Knead with stand mixer on medium-low speed for 10 minutes until elastic. Wrap and rest at least 20 minutes.
- 3
Pulse sweet potatoes, ricotta, Parmesan, egg yolk, chopped sage, salt, and pepper in food processor until smooth. Refrigerate.
- 4
Roll dough to 1/8-inch thickness on floured surface. Dust ravioli form with flour to prevent sticking.
- 5
Mound 2 to 3 teaspoons filling in each hole. Cover with second dough sheet and cut with ravioli form, cookie cutter, or pastry wheel.
- 6
Heat butter and sage leaves in small saucepan over low heat for at least 15 minutes, stirring continuously until butter browns and sage crisps.
- 7
Boil ravioli for 4 to 5 minutes, stirring gently. Once floating, cook 2 more minutes. Remove with slotted spoon.
- 8
Plate ravioli and drizzle with sage brown butter. Garnish with toasted pecans, Parmesan, and lemon zest.
Tips
Rest pasta dough at least 20 minutes before rolling to develop gluten and make shaping easier.
Keep ravioli dough covered while working to prevent drying. Work quickly and dust surfaces lightly with flour.
Brown butter over low heat and monitor sage leaves closely so they crisp without burning.
Good to Know
Uncooked ravioli can be frozen on parchment for up to 3 months. Boil directly from frozen, adding 1-2 minutes to cooking time. Brown butter keeps refrigerated for 1 week.
Prepare dough and filling up to 1 day ahead, refrigerated separately. Assemble ravioli 2-4 hours before serving and refrigerate on parchment-lined trays. Brown butter can be made 2 hours ahead and reheated gently before serving.
Serve immediately after cooking and saucing. Plate in shallow bowls to showcase brown butter. Accompany with crisp white wine and a simple green salad.
Common Mistakes
Do not overmix pasta dough after kneading or it becomes tough. Stop when elastic.
Do not skip dough rest or rolling becomes difficult and dough tears.
Do not overfill ravioli or filling leaks during boiling.
Do not heat sage butter above low heat or sage burns and butter darkens too much.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar protein content
General Alternatives
FAQ
Can I make ravioli without a form?
Yes. Roll two thin sheets, place filling mounds 2 inches apart on lower sheet, wet edges with water, top with second sheet, press around filling, then cut with a cookie cutter, knife, or pastry wheel into squares or circles.
What if my ravioli break open while boiling?
This usually means overfilling or insufficient sealing. Use less filling, ensure egg wash wets edges fully, and press firmly to seal. Avoid stirring aggressively; use a wooden spoon and lift gently.
How long can I keep uncooked ravioli?
Refrigerated on a tray, 2-4 hours. For longer storage, freeze on a parchment-lined tray until solid, then transfer to freezer bags for up to 3 months. Cook from frozen without thawing.