FILLING
1 tablespoon of almond extract
1 kg of ripe sweet potatoes, peeled and cubed into 1-inch pieces
100 g of grated Parmesan cheese
4 amaretti cookies or 50 g of toasted almonds, crushed
Nutmeg, salt, and black pepper to taste
DOUGH
3 1/2 cups all-purpose flour
1 tablespoon olive oil
4 eggs
Salt to taste
SAUCE
7 tablespoons unsalted butter
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh sage
ACCESSORY
A cookie cutter with a 12 cm diameter
FILLING
1 tablespoon of almond extract
1 kg of ripe sweet potatoes, peeled and cubed into 1-inch pieces
100 g of grated Parmesan cheese
4 amaretti cookies or 50 g of toasted almonds, crushed
Nutmeg, salt, and black pepper to taste
DOUGH
3 1/2 cups all-purpose flour
1 tablespoon olive oil
4 eggs
Salt to taste
SAUCE
7 tablespoons unsalted butter
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh sage
ACCESSORY
A cookie cutter with a 12 cm diameter
FILLING
1
Preheat the oven to 180°C (350°F)
Place the sweet potatoes on a baking sheet and bake for 30 minutes, or until they're tender
2
Remove the skin, mash the flesh, and let it sit over a colander for an hour to drain excess moisture
3
Mix the mashed sweet potatoes with the remaining ingredients and refrigerate overnight
4
Add salt, nutmeg, and black pepper to taste and mix well
5
Make a mound with the flour
Create a hole in the center and add the olive oil, eggs, and salt
6
Mix well, knead for 2 minutes, and let it rest for an hour
7
Roll out the dough on a floured surface to a thickness of 2 mm using a pasta machine or rolling pin
8
Cut out circles with the cookie cutter
Place a portion of the filling over half of each circle and fold in half, pressing the edges to seal
9
Bring 4 liters of water to a boil with 1 tablespoon of salt
Add the ravioli and cook for 3 minutes or until they're tender
10
Drain the ravioli and serve with the sauce.
