Sweet Potato Ravioli with Basil Brown Butter
Delight your taste buds with this elegant recipe for Sweet Potato Ravioli with Basil Brown Butter—a perfect blend of comforting flavors and gourmet flair. These tender, homemade pasta pockets are filled with a creamy mixture of roasted sweet potato, ricotta, Parmesan, and a touch of nutmeg, creating a velvety filling that’s both sweet and savory. The ravioli are then lovingly draped in a rich, nutty brown butter sauce infused with fragrant fresh basil, elevating the dish with a herbaceous warmth. Topped with optional crushed walnuts for a crispy contrast, this dish is as sophisticated as it is satisfying. Ideal for a cozy dinner or for impressing guests, this recipe brings the art of pasta-making into your kitchen with easy-to-follow steps, ensuring every bite is packed with flavor and handmade love.
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Recipe Information
Ingredients
- 2 pieces Sweet potato (medium-sized)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (ground)
- 2.5 cups All-purpose flour
- 3 pieces Eggs (large, beaten)
- 1 tbsp Olive oil
- 0.5 cup Butter (unsalted)
- 0.25 cup Fresh basil leaves (chopped)
- 2 tbsp Water
- 0.25 cup Optional: Crushed walnuts (for topping)
Instructions
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for 40-50 minutes, or until fork-tender. Allow to cool, then remove the skins.
Mash the sweet potatoes in a bowl until smooth. Mix in the ricotta cheese, Parmesan cheese, salt, black pepper, and nutmeg. Set the filling aside.
In another bowl, mound the all-purpose flour and create a well in the center. Crack the beaten eggs into the well and add the olive oil. Gradually mix the flour into the eggs until a dough forms.
Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Divide the pasta dough into four portions. Roll out one portion into a thin sheet, approximately 1/16-inch thick. Dust with flour as needed to prevent sticking.
Place teaspoon-sized portions of the sweet potato mixture onto the dough, spaced about 1 inch apart. Brush water around the filling, then lay another sheet of pasta over the top. Press around the filling firmly to seal the edges.
Use a ravioli cutter or knife to cut into individual ravioli. Repeat the process with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat until it turns golden brown and starts to smell nutty (about 4-5 minutes). Stir in the chopped basil and cook for an additional 30 seconds.
Place the cooked ravioli onto serving plates and drizzle with the basil brown butter. Sprinkle with crushed walnuts (optional) and additional Parmesan if desired. Serve immediately.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 526 mg | 40% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 478 mg | 10% | |
*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.
