The French Laundry Series: Sweet Potato Ravioli
Dining at the French Laundry might be only a dream for most people (I know it is for me), but eating like you’re at the French Laundry can be for everyone. This recipe is originally written up to be agnolotti instead of ravioli, but I was struggling while making the agnolotti. A true Italian might argue with me, but it does not matter what form the pasta is in because both forms taste the same.
Cook Time: 15 minutes
Prep Time: 1 hour
Serving Size: 6-8 portions
Ingredients
Sweet Potato Ravioli
1 recipe of Homemade Pasta
1 1/2 pounds sweet potato
6 tablespoons butter
2 strips bacon
1 teaspoon all spice
pinch of salt
Sage Cream Sauce
1/3 cup sage leaves
1 cup creme fraîche
1 cup butter
4 pieces prosciutto
pinch of salt
Instructions
Sweet Potato Ravioli Filling
Preheat the oven to 350 F.
Cut 4 tablespoons worth of butter into small cubes.
Wash and cut the ends off of each potato.
For each potato, wrap it in aluminum foil with some of the butter cubes.
Put the potatoes on a pan and bake for 1 hour.
Once the potatoes are cooked (they should be soft), take them out of the oven and unwrap the potatoes. Let them cool.
While the potatoes are cooling, take two strips of bacon and dice them (you should have very small pieces). Put the diced bacon into a frying pan and cook until crispy. Transfer the pieces to a paper towel so the excess fat can be absorbed.
Once cooled, peel each potato (the skin should come off easily with using your hands).
Put the potatoes into a potato ricer and rice them (you can use a thick mesh strainer and push the potatoes through with a spoon if you do not have a ricer).
Add remaining 4 tablespoons of butter, cooked bacon, nutmeg and a pinch of salt to the riced potatoes.
Mix until the butter is melted and set the cooked filling aside.
Roll out your pasta dough either by hand or with your pasta maker until you have thin sheets (about 1/5 inch thin).
Fill a piping bag with filling and pipe about 1 teaspoon of filling on the dough. Each dollop of filling should be about 1 inch apart so you have enough space to cut the ravioli.
Place a second sheet of pasta dough on top of the one with the filling and lightly press down around the filling to tighten the seal and remove any air from around the filling.
Using either a ravioli stamp or cutter, cut out the ravioli in your shape of choice (I use this ravioli making set).
Place the ready ravioli on a baking sheet or cutting board that is dusted with flour.
Once all the ravioli are made, boil a pot of water.
While the water is boiling, put the prosciutto strips on a lightly oiled frying pan and fry until crispy. Crumble the prosciutto into little pieces.
Cook the ravioli in the boiling water for 2 minutes and then strain.
Place 4-5 ravioli on a plate. Add the sauce and garnish with the fried sage and crumbled prosciutto on top. Enjoy!
Sage Cream Sauce
In a small saucepan, boil water. Once the water is boiling, add the sage and blanch for 2 minutes. Strain the sage.
Put cold water in a small bowl, add the sage. Let it sit for 1 minute and then drain again. Wrap the sage in a paper towel and pat it to dry. Set the sage aside.
In a small sauce pan, heat oil (to about 275) for deep frying. Add the dried sage and fry until crisp (about 2-4 minutes). Strain the sage and dry on a paper towel.
In a medium sauce pan, add the creme fraîche, butter, and salt. Cook until the butter is melted. Keep the sauce on low heat until the pasta is ready.
This recipe is heavily adapted from The French Laundry cookbook written by Chef Thomas Keller.
