I always love to experiment with ravioli fillings. Last night I made this sweet potato and prosciutto ravioli, and I really loved it. I made a quick homemade white Alfredo sauce with fresh rosemary. The rosemary paired will with the sweet potatoes and prosciutto.
The filling was very easy to make. All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.
I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.
I like the round wonton wraps, but you can use the square ones too.
|Prep Time||40 minutes|
|Cook Time||10 minutes|
- 6 Sweet Potatoes
- 1 package Proscuitto
- 1 cup Romano cheese You can use a blend of Romano cheese
- 3 egg whites 2 for ravioli filling and 1 to seal ravioli
- 1 package wonton wraps
- 1 teaspoon salt and pepper
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup Romano cheese you can use a bland of Romano cheese
- 1 teaspoon salt and pepper
- 1 tablespoon chopped fresh rosemary You can use more or less of the fresh rosemary
- 1/2 cup pine nuts for garnish
- 1/3 cup chopped Italian parsley for garnish
Ravioli Filling & Pasta
- Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
- Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
- Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
- Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
- Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
- Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
- I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
- In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
- In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
- Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.