Sweet Potato Ravioli with Brown Butter Sauce

By patticakes

Ingredients

• Ravioli:
• 1 3/4 lbs (2 large) sweet potatoes
• 2 Amaretti cookies
• 1 egg yolk
• 3 tablespoons chopped prosciutto
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon fresh nutmeg
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• Salt to taste (cheese and prosciutto are salty!)
• 1 package wonton wrappers or 1 recipe fresh homemade pasta
• Brown Butter Sauce:
• 4-6 TBS unsalted butter
• 6 juniper berries (optional)
• 1/2 sweet onion, finely chopped
• 6 sage leaves
• 1 sprig rosemary
• 2 sprigs thyme
• 3 sprigs parsley
• Salt and freshly ground pepper

Preparation

Step 1

Ravioli:

Preheat oven to 400°F.
Roast sweet potatoes until soft. Remove skins,add remaining ingredients. Mix well. taste and adjust salt.

Assemble ravioli by distributing scant tablespoons on half of the pasta or wonton squares. Moisten edges with water, top with remaining squares, and carefully pinch pressing out all air.
Cook in boiling water in batches until they float. To keep cooked ravioli from sticking, toss in olive oil. Serve with brown butter sauce and Parmesan cheese.

Brown Butter Sauce:

Heat onion and herbs in butter until sage and onion both are crispy. Remove rosemary, thyme and parsley before serving.
season with salt and pepper, to taste.