Gourmet Girl Does Real Estate

Sweet Potato and Prosciutto Ravioli

This Sweet Potato and Proscuitto Ravioli is sweet and savory!

CourseDinner, Lunch, Main Dish, Sides

Servings	Prep Time
4people	40minutes

Cook Time

10minutes

Servings	Prep Time
4people	40minutes

Cook Time

10minutes

Ingredients

Ravioli Filling & Pasta

6 Sweet Potatoes
1package Proscuitto
1cup Romano cheeseYou can use a blend of Romano cheese
3 egg whites2 for ravioli filling and 1 to seal ravioli
1package wonton wraps
1 teaspoon salt and pepper

Alfredo Sauce

2 cups milk
4 tablespoons butter
4tablespoons all-purpose flour
1cup Romano cheeseyou can use a bland of Romano cheese
1teaspoon salt and pepper
1tablespoon chopped fresh rosemaryYou can use more or less of the fresh rosemary
1/2cup pine nutsfor garnish
1/3cup chopped Italian parsleyfor garnish

Instructions

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.