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Sweet Potato Ravioli, as I had in Ferrara '97 @ Hotel Ripagrande

This can be made with pumpkin, butternut squash, or sweet potato; I tried all and the sweet potato is the best, I think. The wine should be a Greco Di Tufo, a wonderful white -- minimally sweet, lots of fruit and goes great with this dish. Your guests will collectively moan with delight as they enjoy this appetizer. Three or four ravioli to a serving. Yes, I am talking about food here, lest there be any question. Serving Size: 8

The Ravioli Filling
1 large sweet potato baked, cooled and mashed, about 1 cup
1 cup (same amount as the potato) Parmigiano cheese grated
2-3 tablespoons prosciutto chopped
1 egg, yolk only
2-3 tablespoons Italian parsley chopped
1/8 teaspoon nutmeg
Salt, pepper to taste
A pound of freshly made pasta in sheets.
The Sauce
2-3 tablespoons fresh sage leaves, chopped -- more cannot hurt
1/4 stick butter
Parmigiano cheese to sprinkle on top of each serving

Place the baked, cooled and mashed sweet potato in a bowl and add the grated cheese, prosciutto, egg yolk, parsley, the nutmeg, salt and pepper, and mix. This may be prepared ahead. Make the ravioli, by laying down one of the sheets and dotting it with 2-teaspoon mounds of filling about 2 inches apart (don't be stingy). Lay a second sheet over the first, tamp down gently around the filling to join the two sheets together and cut the ravioli free with a serrated pastry wheel. Continue laying down and dotting sheets until the filling is used up.

Boil up the ravioli until tender. Since the pasta is fresh, it will take about 4 minutes. Melt butter in a sauce pan. Let the butter start to brown and when it is browned but not burned, add the salt and pepper and sage, stir a few moments. Remove the ravioli from the water and drain well. Saute the ravioli in the butter sage sauce for a few seconds then transfer them to warmed plates. Garnish with the cheese.

Enjoy. Dr. Stu.

Recipe © Stuart Borken.

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