Sweet Potato Ravioli With Brown Butter Pecan Sauce Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/3/21
Sweet Potato Ravioli with Brown Butter Pecan Sauce

bhofack2 / Getty Images
Prep: 90 mins
Cook: 90 mins
Total: 3 hrs
Servings: 4 servings
Nutrition Facts (per serving)
1180 Calories
58g Fat
130g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1180
% Daily Value*
Total Fat 58g 75%
Saturated Fat 27g 137%
Cholesterol 432mg 144%
Sodium 683mg 30%
Total Carbohydrate 130g 47%
Dietary Fiber 7g 24%
Total Sugars 18g
Protein 35g
Vitamin C 11mg 56%
Calcium 370mg 28%
Iron 9mg 48%
Potassium 641mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A little thyme flavors the sweet potato and ricotta filling in these homemade ravioli, and the brown butter and pecan sauce makes them extra-special. A creamy Parmesan sauce would be nice on these as well.

Ingredients

For the Pasta:

  • 4 cups all-purpose flour

  • 4 large eggs

  • 1 teaspoon olive oil

For the Filling:

  • 1 cup ricotta cheese

  • 2 cups mashed sweet potato

  • 1/4 cup grated Parmesan cheese

  • 1 large egg yolk

  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1 large egg, whisked with about 2 teaspoons water for sealing the ravioli

For the Brown Butter Sauce:

  • 1/2 cup (4 ounces) unsalted butter

  • 1/2 cup coarsely chopped pecans

  • 1 teaspoon chopped fresh thyme, or about 1/4 teaspoon dried thyme

  • 1 dash salt

  • 1 dash freshly ground black pepper

Steps to Make It

  1. On a pastry board or mat, or clean flat surface, mound the flour. Make a deep well in the center of the flour and add the eggs, oil, and 1/2 teaspoon of salt.

  2. With a fork, begin mixing the eggs, incorporating flour a little at a time. Try to keep the mound propped up as you mix so the egg mixture won't escape. Soon you'll have a kneadable dough. You will probably use only about 3 cups of the flour, but the extra helps keep the eggs contained. Put the unused flour through a sieve and put aside to use later, when you're rolling the dough.

  3. Knead the dough, adding a little more flour, as needed. Dampen your hands with water as you knead if your dough is too dry and stiff. It will be firmer than bread dough, so it takes a little more muscle. I stand on a stool so I can put a little weight into the task.

  4. After about 10 minutes you should have a smooth dough which is quite elastic. An indent should bounce back pretty quickly. Wrap in plastic wrap and refrigerate for 1 hour or up to 8.

Prepare the Filling

  1. Combine the ricotta, sweet potato, Parmesan cheese, egg yolk, 1 tablespoon of fresh chopped thyme or 1 teaspoon dried, 1/2 teaspoon salt, and pepper. Cover and chill.

  2. Using a pasta roller, roll dough out to make pasta sheets for ravioli form. Be sure to keep dusting the pasta and the work surface with that reserved flour as you work.

Assemble and Cook the Ravioli

  1. If you're using a ravioli form, dust it with flour before placing the first sheet, or the dough will stick. Follow directions that come with your mold or stamp for forming the ravioli, mounding about 1 to 2 teaspoons of filling in each ravioli, depending on size.

  2. Dab a little of the egg-water mixture along the dough edges of each raviolo before you place the second dough sheet over the filled sheet.

  3. If using right away, cook in lightly salted boiling water for about 3 minutes. Drain well and serve drizzled with brown butter pecan sauce. Sprinkle with a little grated or shredded Parmesan cheese, if desired.

  4.  If not cooking right away, spread the uncooked ravioli on a flour-dusted baking sheet and freeze in a single layer. Put into freezer bags and keep frozen until you're ready to cook.

Prepare the Brown Butter Sauce 

  1. In a saucepan or saucier over medium heat, melt the butter. When the butter is foaming, add the coarsely chopped pecans. Cook, stirring constantly until the butter is browned and aromatic. Don't let it go past a light to medium brown or it could burn.

  2. Remove from the heat and stir in the 1 teaspoon of fresh thyme leaves or 1/4 teaspoon dried.

  3. Pour into a cooler dish to stop the cooking process. Add salt and pepper, to taste.

Makes about 3 to 4 dozen ravioli, depending on size.