Sweet Potato Mascarpone Ravioli

Sweet Potato Mascarpone Ravioli

I’m alive and well but you really wouldn’t know it from subscribing to this blog. It’ been awhile, I know. I think I can say November was the busiest month of my life and December doesn’t seem to be slowing down. ‘Tis the season I guess. Many reasons for the major lag in blog posts but the most exciting one is that I just taught my first solo class at Hipcooks last night! The food turned out great and I loved every minute of it! Kind of a relief after several months of training!

But enough about me. Let’s talk about this ravioli. If you’re an email subscriber, you might have seen that last month Dave and I went out to dinner at Juniper & Ivy. Seems to be San Diego’s hottest new restaurant. While I have some different thoughts about the service, the food incredible. Hands down the best meal of my life. Right now, I’ll spare you the ranting and raving about all the other wonderful food we ate there and just talk about the ravioli. I ordered a purple sweet potato and mascarpone ravioli with a rosemary brown butter sauce. Yes, this is a copycat dish. And I’ll admit, I can’t hold a candle to Richard Blaise. But, this ravioli is quite divine if I do say so myself.

Sweet Potato Mascarpone Ravioli

Okay, so let’s talk through making pasta if you’ve never done it before. As per the instructions below, you want to make a little well with the flour to hold the eggs in.

Sweet Potato Mascarpone Ravioli

Then whisk, whisk, whisk the eggs adding flour s l o w l y.

Sweet Potato Mascarpone Ravioli

Knead, wrap, and refrigerate!

Sweet Potato Mascarpone Ravioli

I opted for regular orange sweet potatoes rather than purple. Basically the same taste. Although imagine purple popping out of your ravioli!

Sweet Potato Mascarpone Ravioli

Roll out that dough using a pasta roller.

Sweet Potato Mascarpone Ravioli

I made little circles. Squares are easier.

Sweet Potato Mascarpone Ravioli

Fill with sweet potato and mascarpone (I made my own mascarpone using a Hipcooks recipe!) mixture and top with another circle of pasta and seal or pinch the sides. I rather liked the strange little UFO shapes.

Sweet Potato Mascarpone Ravioli

 

Sweet Potato Mascarpone Ravioli with Rosemary Brown Butter Sauce

Ingredients:

3 cups white flour, divided

2 cups whole wheat flour

½ teaspoon salt

6 eggs

2 large sweet potatoes

1 ½ cups mascarpone

¼ cup brown sugar

¼ cup butter

2 sprigs rosemary, finely chopped

 

Directions:

Preheat oven to 400 degrees.

Bake the sweet potatoes for 50-60 minutes until potatoes are soft. Let cool.

In a large bowl, combine 2 ½ cups white flour, the 2 cups of whole wheat flour, and the salt. Create a pocket in the flour but don’t go all the way down to the bottom. Crack six eggs into the pocket. Using a fork, whisk the eggs. Very slowly, mix in a little bit of flour from the sides of the bowl, not from the bottom. Continue whisking until all of the flour on the sides has been incorporated and then begin to add in flour from the bottom. This process should take you at least 10 minutes. Slow is the goal. When you can’t use a fork anymore switch to kneading gently with your hands. Knead for about 10 minutes. Wrap dough in plastic wrap and place in the refrigerator for at least an hour.

Meanwhile, cut potatoes into large cubes and combine in a food processor with the mascarpone and brown sugar until smooth.

Take out dough from refrigerator and divide into four sections. Use the remaining ½ cup of flour to flour your work surface and knead the dough until smooth and elastic.

Using a pasta roller, roll out the dough until it is thin enough for ravioli (level 6-7 on the Kitchen-Aid attachment). Keep covered until ready to use.

Cut into squares or use a pint glass to cut pasta into circles. Put a dollop of the sweet potato mascarpone mixture onto each piece. Fold into ravioli.

Cook ravioli in a pot of boiling water for approximately 4-5 minutes or until ravioli floats to the top. Drain.

Meanwhile, melt butter in a pan over medium-low heat. Add rosemary and stir occasionally until butter browns. Pour the rosemary brown butter sauce over the top of the ravioli to serve.

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And the winner is….

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