Sweet Potato Ravioli with Mushroom Cream Sauce

What a dish! The rich cream sauce with the soft sweet potato in the ravioli is truly
Italy at its best. One bite, and you’ll imagine yourself in a restaurant along a street in Rome, guaranteed.

The original recipe calls for pumpkin. We thought sweet potato would be an improvement. What do you think?


For the dough:
1/2 pound of flour
5 eggs
1 teaspoon salt
1 tablespoon olive oil

For the filling:
1 kg sweet potato
3 sage leaves
4 tablespoons olive oil
1 tablespoon sugar
Freshly ground black pepper
40 grams of butter
1 Yellow red onions, chopped
½ cup finely grated Parmesan cheese

50 grams of butter
2 containers cooking cream
8-10 fresh mushrooms
2 cloves of garlic
Pinch of nutmeg
1/4 cup white wine


For the dough, mix the ingredients in a food processor and cover with plastic wrap.

Cut the sweet potato into slices, and put in a heat resistant pan. Mix with sage leaves, olive oil, sugar, salt and pepper.

Put the pan with the sweet potatoes in an oven preheated to 180ºC (356ºF) for 45 minutes, until the sweet potato is soft.

Steam the onion in butter for about 5 minutes. Mix with the potatoes and mash the mixture evenly. Completely cool the mixture. Mix in the parmesan cheese.

Roll and flatten the dough, and cut into strips about 15 cm wide.
Spread a heaping tablespoon of the sweet potato filling onto half of the length of the dough. Fold the half without filling onto the half with, and seal around the filling with the dough (make sure no air bubbles remain inside the pocket).
Cook the ravioli in a large pot with boiling water and a tablespoon of salt for about three minutes. Strain well.

For the sauce, melt the butter in a large saucepan. Fry the onions in the butter, and then add the garlic until the golden.
Add the cream and mix well. Add the wine, nutmeg, salt and pepper, and cook over a low flame for about 10 minutes.
Spread evenly and generously over the ravioli.
Spread the parmesan on top.