Filling:
Sweet Potato (2 medium)
Russet Potato (1 medium)
Butter (2 tbsps)
Salt
Pepper
Parmesan (3/4 cup)
Parsley
Walnuts, toasted, minced (1/2 cup)
Sauce:
Butter (3 tbsps)
Shallot, minced (1 small)
Garlic, minced (3 cloves)
Walnuts, toasted, chopped (3 tbsps)
Cream (1 cup)
Parmesan (3/4 cup)
Parsley
Salt (1 tbsp)
Pepper
Ravioli:
Egg (White or Beaten)
Wonton Wrappers (or homemade pasta)
Preheat oven to 375F. Pierce potatoes with fork. Bake 50-60 minutes or until completely tender.
Break potatoes in half and set one half down in ricer, flesh side down. Press potato through ricer into medium bowl; remove and discard skin. Repeat until all potatoes have been riced. Add butter, salt, pepper, cheese, parsley, and walnuts and mix well.
To prepare sauce, melt butter in saucepan over medium-high heat. Add shallet; saute 3 minutes. Add garlic and saute an additional 2 minutes. Stir in walnuts and saute 1 minute. Pour in cream and reduce heat to low, simmering for 4 minutes. Stir in cheese, parsley, salt and pepper.
To make ravioli, fill each wonton wrapper with 1 teaspoon filling, brush all sides with egg, and close sides to form a triangle. Use tines of fork to press edges of ravioli together to seal, making sure there are no air pockets. This process takes a while because you’ll be making enough raviolis for about 6 meals. Grab a partner to help speed up this part.
Fill large pot with water, add 1 tablespoon salt, and bring to a boil. Cook ravioli for 1 minute if you used wonton wrappers or 2 minutes for homemade pasta. Use slotted spoon to remove ravioli from water. Divide evenly among plates; spoon sauce over each portion.
Taken from: Michele Anna Jordan’s Lotsa Pasta
