Make the filling first, so it's complete when you're ready to fill the ravioli.

Sweet Potato Ravioli Filling Ingredients

• 1 3/4 pounds sweet potatoes
• 2 Italian amaretti cookies, ground to a powder
• 1 1/2 cups grated asiago cheese
• 1 egg yolk
• 3 tablespoons parsley, minced
• Salt to taste
• 1/8 teaspoon nutmeg

How to Make Sweet Potato Filling for Ravioli

1. Bake the sweet potatoes at 400 degrees for about an hour, until very tender.
2. Scoop out the sweet potato pulp into a medium mixing bowl, and allow to cool.
3. Remove 2 tablespoons of the sweet potato, if desired for the pasta.
4. Add remaining ingredients and combine with a fork until thoroughly blended.
5. Set aside.

Sweet potatoes blended with cheese and Italian amaretti cookies make a savory filling for ravioli. You can add 2 tablespoons of sweet potato to the puree to the pasta dough to tint it slightly orange, if desired. Although you can use any sauce for sweet potato ravioli, a light cheese sauce accompanies the ravioli nicely. This recipe makes 140 ravioli. This recipe makes 140 ravioli.

Sweet Potato Ravioli Pasta Ingredients

• 3 eggs
• 1 2/3 cups flour (plus additional , if needed)
• 1 tablespoon milk
• 2 tablespoons reserved sweet potato

How to Make Pasta for Sweet Potato Ravioli

1. Mound the flour on your on the work surface.
2. Using your hands, make a well in the center of the flour, and break the eggs into the well.
3. Add the sweet potato and milk on top of the eggs.
4. Beat the eggs with a fork.
5. Slowly widen the circle, incorporating the flour into the egg mixture.
6. When the eggs are no longer runny, begin working the flour in with your hands.
7. Don't add all the flour at once. Work it in gradually, stopping when the dough is no longer sticky.
8. Add more flour if needed.
9. Form the dough into a firm ball, and knead for approximately 8 minutes, until smooth.
10. Roll the dough out by machine, or by hand, into paper thin sheets.
11. Do not let the pasta dry before using it- you want it to be soft so that you can seal it easily.

1. Trim the pasta into long rectangles that are four inches wide.
2. Place teaspoons of filling 1 inch in from the outside of the rectangle, leaving two inches between each teaspoon of filling.
3. Fold the rectangle, bringing the far edge over and matching it to the other edge.
4. You now have a long tube of pasta, with mounds of filling arranged two inches apart.
5. Use a fluted pastry wheel to seal the edges of the rectangle.
6. Take the wheel and cut around each mound of filling.
7. Separate the ravioli after they have been cut out and lay them on a towel to dry.
8. Repeat until you have used all the dough and filling.
9. Bring a large pot of water to the boil, add 1 tablespoon of olive oil and the ravioli, and cook for 3-5 minutes. The ravioli will rise to the surface when done.

Step 4: How to Make Asiago Cheese Sauce for Sweet Potato Ravioli

Asiago Cheese Sauce Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup chicken stock
• 1 cup shredded asiago cheese
• 1/2 teaspoon nutmeg
• 1/2 teaspoon white pepper
• 1/4 teaspoon cinnamon

How to Make Asiago Cheese Sauce

1. Melt butter in small saucepan over medium low heat.
2. Stir in flour; cook 1 minute, stirring constantly.
3. Add milk and chicken stock a little at a time, whisking after each addition.. #Cook and stir until thickened, about 4 minutes. Do not boil.
4. Stir in cheese, nutmeg, white pepper and cinnamon, and whisk until smooth.