Sweet Potato Ravioli, Toasted Marshmallows, Pecans, Swiss Chard and Brown Butter Sauce
Pair with La Crema Pinot Noir
Making pasta from scratch is time consuming but the end result is well worth the effort. The combination of sweet potatoes and mascarpone cheese creates a sweet yet savory filling to the raviolis. Our Pinot Noir’s balance of lush fruit and light spice balance the rich flavors in this dish.
- 2 sweet potatoes, peeled and cut into 2 inch pieces
- 1 Russet potato, peeled and cut into 2 inch pieces
- 4 oz mascarpone cheese
- 1 tsp pumpkin pie spice
- Kosher salt to taste
- 1 bunch Swiss chard, stems removed and cut into ½ inch strips
- 4 oz whole butter
- 4 ea sage leaves, sliced thin
- 40 ea small marshmallows, toasted lightly with a hand held torch
In a medium pot add potatoes and cover with water. Season with salt and bring to a simmer. Cook until the potatoes are tender. Remove potatoes from the water and process in a food mill or potato masher. Place in a bowl and add pumpkin pie spice, mascarpone cheese and season with salt. Mix until smooth and check for seasoning. Allow mixture to cool completely before making raviolis.
- 10 each egg yolks
- 3 each whole eggs
- 1 cup all-purpose flour
- 2½ cup semolina flour
- 1 tsp olive oil
- Kosher salt to taste
To make pasta dough, combine the dry ingredients in a bowl and mix thoroughly. Combine the wet ingredients and whisk. Make a well in the dry ingredients and add the wet. Combine and knead until the dough is smooth and elastic. Wrap in plastic and refrigerate for 1 hour. Using a pasta machine, roll out the dough several times, folding it into thirds each time. Continue rolling out the dough using thinner settings, until desired thickness is attained. The #6 setting on most pasta machines is usually perfect.
To make raviolis, place a sheet of pasta on a clean work surface. Place 2 tablespoons of sweet potato filling onto the sheet, centered and in 4 inches increments. Brush the pasta, around the mounds of sweet potato, with a slurry of flour and water. Place another sheet of pasta over the filling and press carefully to seal. Make sure that no air is trapped inside the raviolis. Using a pastry cutter, cut out the raviolis and seal the edges by pressing all around. Bring a pot of heavily salted water to a boil and cook the raviolis until they are tender, about 6 minutes. Remove from water and reserve. Blanch the Swiss chard in the pasta cooking water for 3 minutes or until tender. In a sauté pan, heat butter over medium heat until it starts to brown. Add the sage leaves, raviolis and Swiss chard. Toss to coat, check seasoning and serve immediately. Garnish with toasted marshmallows.
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