medtran49
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Filling
1-1/2 to 2 pounds sweet potatoes or butternut squash
1/4 to 1/3 cup mascarpone cheese
1/2 of a vanilla bean
1/2 Tbsp lemon juice
salt and pepper to taste
Preheat oven to 400 R. Scrub and rinse sweet potatos to remove dirt. Pierce with a fork in several places. Place on a foil lined baking sheet and bake until tender, about 45-60 minutes. Cool. Peel and mash sweet potatoes. I generally do this the day before and then place the mash in a lined colander, place over a bowl, refrigerate and allow to set overnight so that any excess moisture drains away. Your filling will be more velvety and more intense in flavor.
Mix mash with remaining ingredients, set aside.
Pasta
Use your favorite 3 egg pasta dough recipe or purchase premade pasta dough or use wonton wrappers.
Sauce
4 Tbsp unsalted butter
3/4 pound Vidalia/Sweet onions, chopped
4 large cloves garlic, chopped
salt and pepper to taste
1/4 cup Marsala wine
Pasta water
Garnish
Leftover filling if any
Grated Parmigiano Reggiano if desired
Melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown (caramelized), may take up to 30 minutes, and you may need to lower heat depending on your stove. You may also need to add a little water now and again to keep them from burning and/or getting too crispy, though let the water evaporate before adding more. Add garlic and cook for 2 minutes. Salt and pepper to taste. Add Marsala and cook for 2 minutes. Add some pasta water as necessary to make a sauce.
Directions
Make the filling first as above. Roll out your pasta dough and use about 1 Tbsp of filling per raviolo (I use a scoop with a lever, much easier), leaving about 1-1/2 inches between each filling mound. Brush some water around the filling mounds and cover with a sheet of pasta. Press down around each mound, making sure to not trap any air, as this will expand and explode the ravioli when cooking. Cut between the mounds of filling and place each raviolo on a lightly floured board and cover with slightly damp paper towels so the pasta doesn't dry out before cooking. Can be made ahead and refrigerated. Also cover with plastic wrap if they are going to be sitting for more than a few hours.
Start making the sauce
Start heating your water for the pasta. Once boiling, you will need to salt it. The water needs to be boiling, but not a rolling boil as the ravioli may break up if they are being bounced around too much. Add ravioli to the pot, gently swirl the water, wait for them to float and let them cook for a couple of minutes, turning over gently with a spoon at least once. Remove from pan with a slotted spoon to a colander. Finish the sauce with a little pasta water if needed. Plate the ravioli and top with sauce. Garnish as desired. Serve.
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