Wednesday, January 11, 2012

Homemade SWEET POTATO with SAGE Ravioli and THREE CHEESE Ravioli...

These homemade raviolis were quite the hit when I made them as gifts. This recipe can be putsy but the  hard work pays off when your first bite is taken! The flavors are bold and texture is creamy! So get the family together and make this a family meal that everyone has a part in!

Homemade Ravioli
Place 1 Tbs of the Sweet Potato mixture onto the center of the ravioli sheet.

Three Cheese Filling

Add caption

Seal the edges well with egg wash then press with fingers.

Sweet Potato with Sage and Three Cheese Ravioli

Sweet Potato and Sage Ravioli
Three Cheese Ravioli
Author: Brenna Bowers
Serving: 100 fresh raviolis

Sweet Potato and Sage Filling:
3 medium sweet potatoes
2 Tablespoons butter
1 sweet yellow onion, minced
1 Tablespoon white wine
1 Tablespoon white balsamic vinegar
3 fresh sage leaves, minced

Three Cheese Filling:
12 oz. ricotta cheese
1 cup freshly grated Parmesan
1 cup finely grated Mozzarella

Sweet Potato and Sage Filling:
Rinse and dry the sweet potatoes. Prick with a fork all around the flesh. Place in a microwave safe bowl with a lid and microwave for 10 minutes. Turn each sweet potato and place back into the microwave for another 5-10 minute or until soft.  Let cool about 10-20 minutes and then peel off the skin with your fingers or a small knife. Smash the sweet potato until smooth with a fork or press it through a food mill or ricer.

In a medium skillet on low heat, add the butter and melt.  Stir in the diced onions and allow to cook until translucent in color (about 10 minutes). You do not want any browning so add the white wine and balsamic vinegar to continue the carmelization process but keep the onions from burning. Cook until the liquid evaporates. Stir into mashed sweet potato and add in sage leaves.

Three Cheese Filling:
Mix the three cheeses in a small mixing bowl until well combined.

Prepare pasta dough as the Semolina bag directs on the back of the packaging.

Place 1 Tablespoon of filling onto pasta. Brush with egg wash around the edges and press the second sheet of pasta on top; making sure to also press out all the air. Cut into a circle by pressing it with a shot glass or cut into a square shape. Press the edges well with your fingers!

Drop fresh pasta into rapidly boiling salt water. Cook for about 5 minutes  (about 2 more minutes after they begin to float in the water).

Toss with melted butter and freshly grated Parmesan cheese.

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