A Big Slice™ | Sweet Potato Filled Ravioli Recipe

filling
1 3/4 pounds sweet potatoes (not yams)
1 1/2 cups grated parmigiano
3 tablespoons fresh parsley, minced
2 tablespoons prosciutto, chopped
1 egg yolk
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
whole milk
1 tablespoon butter (per batch)
1 tablespoon olive oil (per batch)
2 garlic cloves, crushed (per batch)

pasta
click here for recipe and directions

1. Peal the potatoes and cut them into 1 inch cubes. In a large pot over medium high heat, cover the potatoes with water and boil until fork tender.

2. Mash the potatoes with 1/2 cup of the parmigiano. Add the fresh parsley and mix together.

3. Working with one quarter of the pasta dough (in order not to allow the rest to dry out, keep it under a bowl) roll in out into long sheets. Work on a lightly floured surface. Cut the sheet in half. On one half place a heaping tablespoon of the sweet potato mixture every inch and a half. Using your finger dip it into the milk and and circle the sweet potato. This will help seal the ravioli and keep it from coming apart. Gently place the other half of the pasta over the first, and press down between each filling. Cut out each ravioli. Make sure they are sealed. Allow the raviolis to sit, not touching, for at least 30 minutes before cooking.

4. In a large skillet, over medium heat heat butter and olive and crushed garlic. Add the raviolis, enough to cover the bottom. Saute the pasta, just a few minutes until lightly browned, flip and brown the other side. Once they are complete, place in a buttered, covered baking dish in an oven on low heat.

5. After all of the raviolis have been cooked, serve 2 - 3 hot on a plate and sprinkle with nutmeg and salt, remaining cheese and the prosciutto.

6. Makes a great appetizer