Going into fall there seems to be an endless amount of sweet potatoes.  I am always looking for a different ways to serve vegetables; I thought of a little twist to the classic pumpkin ravioli with sage.  Sweet potato is great substitute for this classic because of the natural sweetness in the sweet potatoes.  I love fresh stuffed pastas and I don't know many people who don't.  This is a perfect dish for this time of year when the weather is getting cooler.  I added some abalone mushrooms along with some trumpet royal.  Also added a little spinach for greens.  For the pasta I used the traditional 00' flour from Naples that is extra fine ground.  Finish the dish with with brown butter and as an added twist, try a little chili lime meringue.

For the Pasta

3 cups of 00 flour

3 eggs

2 egg yolk

2 tbsp of olive oil

1/2 tsp of salt

For the filling

2 sweet potatoes roasted and peeled

1 oz of Parmesan cheese grated

Salt and pepper to taste

8oz abalone mushroom diced

4 oz trumpet royal mushrooms sliced

2 garlic cloves minced

1 lb of baby spinach 

3 tbsp of olive oil

3 tbsp of butter

salt and pepper to taste

1 stick of butter

15 leaves of sage

2 cloves of garlic

salt to taste

Parmesan to finish

For the pasta, 

Place the flour in a bowl, make a well or hole in the center of the flour.  Place the eggs, olive oil, and salt 

into th

e center.  Using a fork, beat the eggs and oil until smooth.  With the fork,  gradually stir in the flour little by little working your way to the outside of the bowl until the egg isn't so sticky.  Then use your hands instead of the fork, begin forming the dough by folding the flour into the mixture.  Continue the folding action until the dough is smooth and not sticky.  Adjust the amount of flour depending on how sticky the dough is. Once the dough is formed,  knead it for 5 minutes,  wrap it in plastic and let it rest for at least 30 minutes.  

For the filling,

Place roasted sweet potatoes and parmesan cheese into food processor along with salt and pepper.  Puree until the mixture is completely smooth.  Then place into a pastry bag with a plan tip.  Set aside until ready to fill the mixture. 

After the filling is ready take your pasta dough and cut in half.  Keep one half covered in plastic while you work with the other half.  Take the half and roll out slightly with a rolling pin until the dough is thin enough to go through the pasta machine.  Working your pasta through the pasta machine, lowering the setting after every time through.  Repeat this process 3 times to work the gluten in the dough and make it really smooth.  You might have to add a little flour if it is a little sticky.  On the  third time through take the setting down to number 7 if you are using a kitchen aid pasta attachment.  Then lay the dough flat on your surface making sure that there is enough flour on the bottom not to stick.  Cut the dough in half.  Then take your filling and pipe a good amount of filling every 2 1/2 inches on one half of the dough.  Brush water around the edges of the dough and filling.  Then place the second half of dough on top.  Making sure to seal around the filling so there aren't any air pockets.  Then take a fluted wheel cutter or a round cookie cutter and cut out your ravioli's.  Place them on a sheet pan lined with parchment paper dusted with a little flour.  Repeat the process with the remaining dough and filling.  Set aside until ready to use.

Bring a pot of salt water to a boil.

In a large saute pan add olive oil, butter, and mushrooms.  Cook for 7 minutes and then add the garlic.  Cook for another 2 minutes and then add the spinach.  Cook for 2 minutes season with salt and pepper and keep warm. 

In another large saute pan on medium high heat add your one stick of butter.  Then place 20 raviolis into the water.  Cook the ravioli's 2 to 3 minutes.  Once the butter starts to brown add your sage leaves and garlic.  Cook for 20 seconds and then add a little of the pasta water to the pan.  Strain your ravioli's into the brown butter.  Season with salt and pepper.  To plate add 3 to 5 ravioli's to the plate add your mushrooms and spinach in the center of the plate.  Add a little of the brown butter sauce around the plate and finish with parmesan. 

Now this is a slight variation to the recipe.  I recently had a dish with sweet potato with a chili, lime meringue.  Think sweet potato with marshmallow and a little heat.  Since I had some egg whites I thought of adding this as a little variation.  I can tell you this brought a whole new dimension to the dish. 

2 tbsp of fresh chile powder ( ancho, anaheim, new mexico, pasillia )

1 lime zested and half juiced

1/3 cup of sugar

3 egg whites

pinch of salt

Simply add all the ingredients together except the lime zest and juice.  Heat over a double boiler stirring constantly until the egg whites reach 160 then pour into a isi canister and charge with two cartridges shaking after each one for at least a minute.  Then foam a little onto the plate next to each ravioli.