Sweet Potato Ravioli With Sage Brown Butter

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Democracy Dies successful Darkness

Chef Bonnie Moore's rendition of this fashionable autumn crockery takes connected a gentle sweetness erstwhile amaretto cooky crumbs are utilized successful the filling alternatively of plain breadstuff crumbs. She likes to usage Oak Spring Farms (Upperville) asiago food successful the mix, on with lamb sausage from New Asbury Farm (Leesburg).

Any benignant of wintertime squash tin beryllium utilized alternatively of saccharine potato. This mentation calls for a pasta roller attachment connected a KitchenAid mixer, a seat scraper and a 2-to-3-inch circular cooky cutter. Although sheets of caller pasta are casual to make, you tin usage store-bought sheets, preferably freshly made, from Italian markets.

The pasta dough needs to remainder astatine country somesthesia for 15 minutes oregon successful the refrigerator for up to 1 day. Bring to country somesthesia earlier rolling. The filling tin beryllium made a fewer days successful beforehand and refrigerated. The filled raviolis tin beryllium refrigerated for up to a day.

Adapted from Willowsford Culinary Director Bonnie Moore.

Ingredients

For the filling

1 tiny (8 ounces) saccharine murphy (may substitute 1/2 tiny wintertime squash)
1 tablespoonful olive oil
2 tablespoons plain panko breadcrumbs (may substitute amaretto cooky crumbs)
1 ample ovum yolk
3/4 cupful freshly grated Asiago cheese
1/2 cupful mascarpone
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly crushed achromatic pepper
Freshly grated nutmeg

For the pasta

About 2 cups flour, positive much for the enactment surface
3 ample eggs
2 tablespoons extra-virgin olive oil
1/2 spoon kosher salt, positive much arsenic needed
Cornmeal, for dusting

For the sauce

1 tablespoonful extra-virgin olive oil
12 ounces lamb sausage, casings removed
4 tablespoons (1/2 stick) unsalted butter
12 tiny sage leaves
2 tablespoons finely chopped conifer nuts, toasted, for garnish (see NOTE)

Nutritional Facts

Per serving

Calories
640
Fat
44 g
Saturated Fat
18 g
Carbohydrates
38 g
Sodium
420 mg
Cholesterol
200 mg
Protein
20 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Willowsford Culinary Director Bonnie Moore.

Tested by Bonnie S. Benwick.

Published October 15, 2013

Updated March 14, 2026