Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

in Dinner, Pasta

It’s fall! Summer was great, but it’s time for something new. I’m not sure what it is about the fall air, but it makes me feel adventurous. So guess what we’re going to make today? Homemade ravioli! Without eggs! Or a pasta maker! We’re doing this all by hand! Don’t freak out, this is totally gonna work out fine. Seriously, it’ll be delicious.

OK, let’s do this.

First, you add exactly one cup of hot water to exactly 2 ½ cups of flour. Resist the urge to add eggs; I know it’s probably difficult.

Stir that up with a spoon or your hands until you have a nice little dough ball. Allow to sit for a few minutes so it can cool down a bit. Now separate this into two balls. See? We’re doing so well!

Set one of the dough balls aside. Take the other one and roll it out into a rectangle.  Or a sort of rectangular oval like I did. It’s okay, this will still work. Be sure to flour the board and your rolling pin really well since the dough should still be sticky. Roll it pretty thin, cause these things plump up when you cook them.

Now it’s time for filling. I decided to use sweet potato cause sweet potatoes make me think of Thanksgiving. As in, I feel warm and fuzzy inside, and I can always use some warm fuzzy fillings. Spoon roughly 1-2 tablespoons of filling near the edge of the dough, leaving a little room. Then spoon some more about an inch away from that, until you have a nice little row.

Now, fold the dough over the little balls of filling. Pinch the edges all the way around the filling to seal it in.

Take a glass, or a ravioli cutter if you have it (I don’t), and cut out the little mounds of filling. Repeat this process until all of the dough has been used.

Voila! You’ve just made your own ravioli. Way cool, right? Now that you have all these raviolis you have choices to make – do you want to cook them all right now and get fat on sweet potato heaven (yes please!)? Or do you want to flash freeze these to be used again later? Totally up to you, just make sure that you thaw them out before cooking if you decide to freeze.

Sweet Potato Ravioli with Pecans and Herb Brown Butter Sauce

Print this recipe!

Filling & Sauce recipe adapted from Vegetarian Cooking for Everyone
Pasta recipe adapted from Giada De Laurentiis

Filling:
1 lb sweet potato, peeled and cubed
2 tablespoons butter
½ cup grated Parmesan cheese
½ cup dried bread crumbs

Pasta:
2 ½ cups all purpose flour
1 cup hot water

Herb Brown Butter Sauce:
4 – 6 tablespoons butter
1 garlic clove, thinly sliced
2 tablespoons chopped sage leaves
2 teaspoons chopped thyme
2 tablespoons chopped parsley
1/3 cup toasted pecans, chopped
Freshly grated Parmesan cheese

To make the filling:
Cook the sweet potato in boiling water until tender, about 10 minutes. Drain, add butter and beat with a mixer until smooth and creamy. Stir in the Parmesan cheese, bread crumbs, salt and pepper to taste. Set aside.

To make the pasta:
Make a well in the center of the flour, and add in the hot water. Gently stir together with a wooden spoon, using your fingers if necessary to fully combine the ingredients. Allow to sit for a few minutes so it can cool down a bit.

Separate the dough into two separate balls. Set one of the dough balls aside. Take the other one and roll it out into a rectangle. Be sure to flour the board and your rolling pin really well since the dough should still be sticky. Roll it pretty thin, cause these things plump up when you cook them.

Spoon roughly 1-2 tablespoons of filling near the edge of the dough, leaving a little room. Then spoon some more about an inch away from that, until you have a nice little row.

Now, fold the dough over the little balls of filling. Pinch the edges all the way around the filling to seal it in. Take a glass, or a ravioli cutter if you have it (I don’t), and cut out the little mounds of filling. Repeat this process until all of the dough has been used.
Cook the ravioli in gently boiling water for 4-5 minutes. Drain, and toss in sauce.

For the sauce:
In a large skillet melt the butter with the sliced garlic, sage, 1 tablespoon parsley and thyme and cook over medium heat until the butter is lightly browned. Add the pecans, remaining parsley and cooked raviolis to the sauce and cook for 10 more seconds. Sprinkle with Parmesan cheese and enjoy!

{ 38 comments… read them below or add one }

Lora September 17, 2010 at 4:21 am

Wow. This looks delectable. Love the flavors. So Creative!

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Katrina September 17, 2010 at 5:02 am

Holy cow! I love your blog, you guys make the best recipes! This look sooo good!

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Caroline September 17, 2010 at 9:20 am

Thanks Katrina!!

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sterling style September 17, 2010 at 7:28 am

This looks amazing! I love anything with sweet potatoes! Yum! I encourage you to try some fashion on here babe! xo

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Caroline September 17, 2010 at 9:20 am

haha, I don’t know if “amazing” would be a word you would use to describe my fashion :) I think I’ll stick to food!

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heather September 17, 2010 at 9:51 am

last fall it was butternut ravioli with walnuts and thyme-brown butter sauce. this fall i think we’ll try this version! i’m so looking forward to comfort food!!

cheers,

*heather*

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Joanne September 17, 2010 at 11:29 am

I maintain the belief that you can’t get fat on sweet potato heaven. So I’ll take all of them please. Thank you. Very much.

They look fantastic! I love the sound of that stuffing. And I love the sound of warm and fuzzy thanksgiving feelings!

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El September 17, 2010 at 12:30 pm

I love this combination of flavors. Fantastic!

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Lauren September 17, 2010 at 1:59 pm

I love sweet potato ravioli, and these look fantastic! I can’t wait to make them this fall.

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Patti September 17, 2010 at 2:07 pm

Thank you for this recipe, the photos are very helpful for the first time I attempt a recipe. I have seen many butternut squash ravioli recipes but didn’t want to buy a whole squash to make a few ravioli. This is a lot more convenient for me.

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Anja September 17, 2010 at 7:12 pm

Very inspiring…I’ll try this tomorrow – yeah :)

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Lydia September 17, 2010 at 7:56 pm

So much simpler than I expect ravioli to be! Just one question; why aren’t we using eggs?

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Caroline September 18, 2010 at 9:37 am

I tried this recipe and really liked it. Nothing personal against egg pasta, but I just like that this is as simple as it gets. And you don’t need to use a pasta roller either :)

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Neptina September 18, 2010 at 12:18 am

As with Lydia, this recipe is so much simpler than expected. I think I’ll try making it tonight!

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Chas September 18, 2010 at 7:42 am

Those look absolutely to die for! I must try that recipe soon!

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Jen September 18, 2010 at 8:23 am

Wow. This looks delicious. I wasn’t sure I was feel adventurous enough to make my own pasta – but your pictures are so helpful that I’m going to. Thanks for the great recipe.

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Becky September 20, 2010 at 10:24 am

Whoa, these look amazing! And so easy! Can’t wait to try this homemade ravioli recipe : )

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Wrecked Stellar September 20, 2010 at 9:28 pm

Oh my, these look FABULOUS! I looove sweet potatoes and this looks heavenly!

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Emily September 21, 2010 at 8:14 pm

Made a vegan version of this recipe tonight and the flavors were fantastic! Thank you so much! I’m definitely going to be making this again.

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M. September 25, 2010 at 11:32 am

wow! this sounds so easy… and looks beautiful!
I will have to try this :)
pecan and herb brown butter sauce…so yummy :)

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laura September 28, 2010 at 9:16 am

thank you for this! going to try it this weekend when my fiance and i make dinner for my family.

one question – we are planning to pair this with a large salad. but i’d also *love* to come up with a protein-based appetizer that ‘matches’ this dish. any thoughts????

i just discovered your site last week. LOVE IT!

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Caroline October 24, 2010 at 10:48 am

I think this would probably go with any protein – I don’t eat much meat so this paired with a salad is a perfect meal in my book :)

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Josephs Grainery October 12, 2010 at 12:30 pm

I’ve had a pastry wheel for a couple of months and have been wanting to attempt homemade pasta. Can’t wait to try this with some whole wheat flour…cause that’s what I do. :)

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enthusiast October 14, 2010 at 7:39 pm

How many ravioli does this recipe make? I’m planning on bringing it to a potluck, but need to make sure I bring enough (as I’m sure they’ll be extremely popular).

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Adrianna October 15, 2010 at 11:10 am

The recipe yields about 20-25 ravioli. But they’re actually pretty filling so 4 or 5 of them should be enough per person. Hope that helps!

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Chelsee October 23, 2010 at 9:45 am

These look amazing! Is there another herb that you would recommend using besides parsley? I can’t say that I love parsley all that much :)

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Caroline October 24, 2010 at 10:49 am

You could actually omit the parsley if you don’t like it, but I would also play around with basil and/or thyme as well.

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Chelsee October 28, 2010 at 2:44 pm

These are amazing, and the basil was a hit! So good!

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Molly October 25, 2010 at 10:05 am

Wow these look great! Do you think they could be made ahead? I’m thinking – kept in the fridge covered by a damp cloth?

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Suzanne October 26, 2010 at 9:45 am

I have made this dish a couple times….so very delicious and super easy to make! Thank you for the recipe.

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maria nguyen November 14, 2010 at 10:28 pm

i want to marry you. i know you’re a female, but i want to marry you.

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Brian May 29, 2011 at 5:20 pm

This looks so great! It’s much simpler than I expected to make the dough! Currently making right now :)

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Brian May 29, 2011 at 5:22 pm

^^ this guy

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Brian May 29, 2011 at 5:22 pm
Bill November 18, 2013 at 5:46 am

Do you need to egg wash both side of the dough before you put them together?

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Adrianna Adarme November 18, 2013 at 8:13 am

Just the sides that are going to face each other. Does that make sense? The egg wash binds them together.

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Bill Hess November 19, 2013 at 1:24 am

Thanks Adrianna, I didn’t see where one should do that in the instructions. I will let you know how they come out.

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EllenS January 6, 2014 at 7:32 am

Loved this, but we always bake our sweet potatoes instead of boiling them. They are so much easier to get out of the skins, and the caramelization is a whole nother layer of scrumptious.

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