Sweet Potato Ravioli with Asiago Cheese Sauce
Indulge in the perfect blend of sweet and savory with this irresistible Sweet Potato Ravioli with Asiago Cheese Sauce. Delicate homemade pasta envelopes a comforting filling of roasted sweet potato, ricotta, Parmesan, and a hint of nutmeg, creating a luxurious bite that's both earthy and creamy. Each tender ravioli is coated in a velvety Asiago cheese sauce, infused with the richness of butter and cream, and finished with a touch of black pepper for depth. This gourmet dish, complete with a sprinkle of fresh sage for aromatic flair, makes an elegant main course that's sure to impress at any dinner table. Ideal for a cozy weekend cooking project, this handmade ravioli recipe pairs classic Italian techniques with the cozy flavors of fall, bringing restaurant-quality dining to your home kitchen.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium Sweet potato
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 2.5 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.75 cup Asiago cheese
- 0.5 teaspoons Black pepper
- 6 leaves Fresh sage leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-50 minutes, or until soft and fully cooked. Let them cool slightly, then peel and mash them in a bowl.
In the bowl with the mashed sweet potatoes, add the ricotta cheese, Parmesan cheese, ground nutmeg, and 0.5 teaspoons of salt. Mix until smooth and set aside for the filling.
To make the pasta dough, combine the flour and another 0.5 teaspoon of salt in a large bowl. On a clean surface, make a well in the center and crack in the eggs. Add the olive oil. Gradually mix the eggs and flour together until a dough forms. Knead for 8-10 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.
Divide the dough into four portions. Roll each piece out on a floured surface using a rolling pin or pasta machine until thin (about 1/16 inch thick). Cut into 3-inch squares or circles, depending on your preference.
Place a small dollop of the sweet potato filling (about 1 teaspoon) in the center of each pasta piece. Brush the edges with a little water, fold the pasta over the filling, and press to seal. Trim with a pastry cutter, if desired, and repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
To make the Asiago cheese sauce, melt the butter in a saucepan over medium heat. Add the heavy cream and bring to a simmer. Stir in the Asiago cheese and black pepper, whisking until melted and smooth. Remove from heat.
Gently toss the cooked ravioli in the Asiago cheese sauce to coat. Serve immediately, garnished with fresh sage leaves if desired.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 559 mg | 43% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
