Recipes

Sweet Rewards Recipe Contest

Sweet Potato Stuffed Ravioli with Wild Mushroom Sauce

2008 Sweet Rewards Third Place Professional

Ingredients:

Dough:
3 ½ cups flour
2 eggs
Pinch of salt

Filling:
2 cans sweet potatoes
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Salt
Pepper
Sauce
1 stick butter
2 cups wild mushrooms
1 quart heavy cream
½ cup flour
Salt
Pepper

Instructions:

Pasta dough: If using a mixer, combine all ingredients in mixer using dough hook. (If not using mixer, sift four and salt together in large mixing bowl. Make a well in the center of flour and add eggs one at a time. Gradually mix with flour. Add enough water to make stiff dough. Knead 8-10 minutes until dough is smooth and elastic.)
Chill dough for at least one hour. Using either a pasta maker or rolling pin, flatten dough until 1/8 inches thick. Cut dough into desired shapes making sure to have equal numbers (for a top and bottom). Add filling to the bottom pieces and using your finger, gently moisten outer edges. Place top piece on and gently press down edges to close. Boil until pasta is tender, drain and serve.
Filling: Mash sweet potatoes and combine with other ingredient. Set aside.
Sauce: Sauté mushrooms in butter with salt and pepper. Add flour, cook an additional 5 minutes, stirring constantly. Add heavy cream and stir. Bring to a simmer, then pour over cooked ravioli. Garnish with a large sprig of fresh basil.

Makes 10 Sevings

Credits:

Ben Fidelak
Natchitoches, La.