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Sweet Potato Ravioli with Portobello
Mushrooms and Apples

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Sweet Potato Ravioli with Portobello
Mushrooms and Apples
Anne Rosenzweig

Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

Serves 6

Filling:
1 1/2 tablespoons olive oil
1/2 large onion, diced
5 cloves garlic, roughly chopped
2 tablespoons fresh sage, chopped
1 1/2 large sweet potatoes, roasted
and peeled
1/4 cup toasted pine nuts
1/2 cup grated Parmesan cheese

Ravioli:
1/2 large sweet potato, roasted
and peeled
2 large eggs
2 tablespoons olive oil
2 1/2 - 3 cups all-purpose flour
Salt and freshly ground black pepper

Garnish:
4 tablespoons olive oil
2 large portobello mushrooms, diced
1 green apple, peeled, cored,
and diced
1 large sweet potato, peeled, diced,
and blanched
1/4 cup chopped parsley
Salt and freshly ground black pepper
Crème fraîche

To make filling:  In  a large sauté pan, heat oil over medium heat. Add onions and garlic and sauté, stirring occasionally. Fold in chopped sage
and cook for approximately one more minute. Transfer mixture to a
food processor. Chop sweet potato roughly. Place in food processor.
Add pine nuts and cheese. Process all ingredients until smooth.
To make ravioli:  In a food processor, combine sweet potato, eggs, and
oil. Process until smooth. Add flour and continue to process until a stiff
dough forms. Season with salt and pepper to taste. Put dough through a
pasta machine until very thin. Cut into 4 x 4-inch squares.
To make garnish:  In a large sauté pan, heat oil over medium heat. Add mushrooms and sauté until slightly crispy. Stir in apple and sweet potato. When vegetables are tender, but still crispy, about 5 minutes, fold in
parsley. Season with salt and pepper to taste.
To assemble:  In a small saucepan, heat filling. In a large pot of boiling water, blanch pasta squares until just pliable. Drain pasta. Lay two pasta
squares on each plate. Place a spoonful of filling on bottom third of each
pasta square. Fold square over to create triangle. Spoon garnish over and
around pasta. Top with a dollop of crème fraîche.

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