Home / Recipes / Italian / Roasted Pepper & Tomato Ravioli With Sweet Potato, Mascarpone, Sage – Recipe

Roasted Pepper & Tomato Ravioli With Sweet Potato, Mascarpone, Sage – Recipe

We were just in the mood to make pasta. The best part of making your own fresh pasta, is the items to make it should already be in your pantry. We made the flavor of pasta and fillings with leftovers straight from the fridge. Check this out from Food Nation Radio Network.

Pasta ingredients

3 1/2 cups AP flour
1 tsp sea salt
5 eggs
1/4 cup roasted red pepper
1/4 cup fresh tomato

(Photo/Elizabeth Dougherty)

Method

Put flour and salt in a stand mixer, stir to combine. Make a well in the center and add other ingredients. Mix with a dough hook until it forms a ball. Remove to a cutting board, form a ball with it and place it back in the mixing bowl. Cover with plastic wrap and let sit for 30 minutes. Using your pasta machine or attachment, make sheets thinned to setting 5 on your machine and about a foot long. Make your filling. See below.

(Photo/Elizabeth Dougherty)

 

 

 

 

 

 

Filling ingredients

3/4 cup mashed sweet potato
8 oz mascarpone cheese
1/2 tsp sea salt

Method

(Photo/Elizabeth Dougherty)

Following directions for your ravioli press, place one sheet over the bottom tray, add your filling in the pockets, place another sheet on top and press with the top tray, forming perfect pillows of love. Boil in salted water for about two minutes and remove to a deep frying pan. See below.

(Photo/Elizabeth Dougherty)

 

Sauce ingredients

1/2 stick butter
2 tsp sage
water
parmesan

Method

In a deep saucepan (while the ravioli water is coming to a boil) melt the butter, add the sage and about 1/8 cup of water. Whisk until the sauce becomes emulsified with the water. That way, the butter sauce won’t seize on you as it cools. Remove boiled ravioli with a slotted spoon to the frying pan and toss in the sauce. Add parmesan on top and serve immediately.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.