Sweet Potato and Ricotta Ravioli with Prosciutto and Pea Sauce

I haven’t made ravioli from scratch in a while but after picking up a pound of ricotta cheese from the local Italian grocery store and with a medium sized sweet potato sitting on the counter in the kitchen, I had my inspiration. An economy ($2.31 for ~3.5 oz) package of prosciutto ends and a cup of frozen peas made for a tasty sauce.

Word to the wise … don’t start rolling out pasta late in the day when your kitchen is hot and you’re cranky and tired. Cause you end up rolling the pasta too thin, and then forget to cover it so it dries out. And trying to turn your thin drying pasta into sacchettini (little purses) when the tortellini shaping isn’t working out. Well, it’s not pretty. I ended up with some misshapen sacchettini and free-form square ravioli which I froze for bagging. Then I dropped the package. Cooked them anyway and covered them with the sauce and grated cheese and ate them in protest.

Broken free-form ravioli covered with sauce and grated Parmigiano-Reggiano – It was delicious.

I made a couple dozen ravioli in my molds with the last of the filling, boiled them up, as well as the sacchettini, tossed them with the sauce and then froze them away for work lunch and two future meals.

RECIPE … well, here’s a list of ingredients, anyway

Pasta – 1 cup all purpose flour, 1 cup semolina flour, 1 tbsp extra virgin olive oil, 1/4 tsp salt and 3 large eggs make 1 lb of pasta, enough for 4 people

Filling – 1 cup cooled mashed sweet potato, 1/2 cup ricotta cheese, 1/2 cup grated Parmigiano-Reggiano cheese, 1 tsp dry minced onion, 1 large egg, 1/4 tsp dried thyme, pinch or two dried garlic powder, salt (1/4 tsp) and ground black pepper (1/8 tsp) to taste. Enough for about 4 dozen ravioli at 1 tsp filling for each.

Sauce – 1 tbsp extra virgin olive oil, 3-4 oz prosciutto, thinly sliced and cut into strips, 1 cup fresh or frozen peas, thawed

Prosciutto and pea sauce combined with the broken ravioli … pretty all on its own.

I have the trimmings of the pasta in the fridge and may make plain noodles later today. Or maybe not.

PS: Ended up with 200 gm of tagliatelle noodles.

I made some duck fat brioche dough and turned it into hamburger buns and hoagies earlier that morning for a planned bbq the next day. Watch for pictures.


12 thoughts on “Sweet Potato and Ricotta Ravioli with Prosciutto and Pea Sauce

  1. It’s taken me a while but I’m learning to make pasta dishes without tomato sauce all the time! 🙂 I haven’t yet made ravioli from scratch though. Beautiful dishes!

    1. Thank you. Ravioli is finicky to make. I started with plain noodles. 🙂

      The simplest versions of a tomato free pasta sauce that I know of is, of course, butter or olive oil, garlic and fresh herbs like sage. What do you top yours with? Alfredo (with cream) or carbonara (egg yolk, no cream)?

      1. I love the simple olive oil or butter with some freshly grated parmesan pasta version, but I recently made carbonara for my kids and they ate it up! I’m not sure if I put the egg in correctly but they didn’t care. lol I think it was the bacon they liked!

  2. The ravioli look wonderful, even the broken ones, but you managed to save them with that delicious sauce. I was making macarons on Saturday, not a good day for them because it was super humid. Hopefully, I will learn my lesson one day!

    1. Thank you. Pasta is easy to make. It’s the shaping that’s fiddly. 🙂

      I’ve only made macarons twice. One day, I’ll try again. Maybe in the fall. 🙂

    1. Thank you for the compliment. You have to make the filling, the pasta and the sauce for the ravioli. There are simple versions, of course.

    1. Thank you. I was tempted to throw away the scraps after I used up all the filling I had made but I had about 200 gms so I made tagliatelle noodles and dried them overnight. Yesterday I boiled the noodles, which only took about 1 1/2 minutes, and served beef stroganoff over them. Glad I was frugal after all. 🙂

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