Sweet Potato Ravioli with Brown Butter

By á-2053

Ingredients

• 1 lb. sweet potatoes
• 3 Italian Amaretto cookies
• 1/2 cup grated parmesan cheese
• 1 1/2 Tbs. chopped flat-leaf parsley
• pinch grated nutmeg
• 3/4 tsp. salt
• fresh-ground black pepper
• 1/4 lb. butter
• egg pasta dough

Preparation

Step 1

Bake the sweet potatoes at 400 until soft, about 1 1/4 hours. Turn off the oven and cut potatoes in half lengthwise and put halves back in the oven for 10 minutes to dry. In a food processor, pulverize the Amaretto. Peel the sweet potatoes and add the flesh to the food processor. Process until the mixture is smooth. Scrape the filling into a bowl and stir in 1/4 cup of the parmesan, the parsley, nutmeg, 1/4 tsp. of salt and 1/4 tsp. of pepper. Cool to room temperature. Roll and fill the ravioli. In a large pot of boiling, salted water, cook the ravioli until just done, about 7 minutes. In a large frying pan, melt the butter and the remaining 1/2 tsp. salt over moderate heat. Cook until the butter turns a golden brown, about 2 minutes. Add the ravioli, the remaining 1/4 cup of parmesan and a large pinch of pepper. Toss and serve with parmesan on the side.