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Sunday Dinner|Sweet Potato Ravioli in Walnut Cream Sauce

I have to admit, I’m not the biggest fan of the sweet potato ravioli you can get in the store. It tends to be kind of pasty, overly sweet, and the pasta is usually too thick.

So, naturally, the remedy to this is to make your own at home! Here is our version of homemade sweet potato ravioli. It contains prosciutto, but if you want to keep it vegetarian, you could add some salt. You won’t have the same cured taste that the prosciutto imparts, but you could add a slightly stronger cheese to give the filling a bit more depth.

[Sorry there is no photo – there’s a pictorial revolution going on around here, and things are going to change soon, so stay tuned!]*


Sweet Potato Ravioli aux Lewis (because there are two of us)


Enough sweet potatoes to yield a very generous cup when cooked (about 2 or 3 largish ones, several smaller ones)
5 or 6 thin slices of prosciutto, finely chopped (it will be a few tablespoons – add more or less to your taste)
1 generous cup of Parmesan cheese, freshly grated on the large holes of your box grater
1/2 tsp cayenne pepper


2 Tbsp butter
1 small shallot (or a couple of cloves of garlic, but I think shallots would be better)
3/4 cup white wine
3/4 cup light cream (if you don’t have light cream, use half and half or mix some 1 or 2% milk with heavy cream at about 1:3 ratio so you have more cream than milk in the mix)
1/2 cup toasted and roughly chopped walnuts

More cheese for the top


This filling recipe paired up nicely with 2 eggs and 200 grams of flour.

Make it!

Wash sweet potatoes and cut into rounds about 2 inches thick.** Put on an oiled pan (or a non-stick) and roast at about 400 Fahrenheit until they are nice and soft (you can’t really over cook them unless you burn them).  Remove from oven and let cool.

While they are cooling, prepare the pasta dough***, wrap it in plastic and put it in the fridge to rest.

When the potato is cool enough to handle, take the skins off and put the insides in a bowl.  Mash them all up until they are a smooth puree.  Add the prosciutto, coarse grated cheese and cayenne pepper.  Mix!  Taste it and add anything you think is missing – more prosciutto, some more spices if you want them (you could add nutmeg for example).  If you want more heat, you can add more cayenne, although you can also add red pepper on top before you eat it.

Fill the ravioli.

If you’ll be waiting for a while before cooking, put them on a lightly floured tray, wrap and put in the fridge.  They could also be frozen at this point for eating another day.

When you’re about ready to eat, boil a lot of water in a nice big pot.  Melt the butter for the sauce in a large frying pan and then saute the shallot for 30 seconds or a minute.  Add wine and cream and the boil it down until it’s about 3/4 of a cup and seems like a nice light sauce.  Turn the heat off that and then gently drop the ravioli into the boiling water.  Make sure to stir them occasionally.  Let the water come back up to a very gentle boil.  That’s about the time when the raviolis are done.  You can test one if you’re unsure (what pain you go through for your art!).

Lift the raviolis out of the boiling water with a skimmer or slotted spoon, and put them in the frying pan with the sauce.  Reheat the sauce on medium-low, and gently stir the raviolis to get sauce all over them.  Put the pasta on a warm plate and then spoon some of the sauce on top.  Sprinkle the toasted walnuts on top of that and then serve, with a hunk of cheese and a microplane grater for adding to the top as eaters like.  Also provide a shaker of red pepper flakes for those who like more heat.

*Told you the revolution was coming – dig it!
**The reason you slice the sweet potatoes is to expose them to oil and heat, and caramelize them a bit. You could roast them whole and peel them, or even boil them, but they will not be quite as sweet.
***This recipe assumes you know how to make fresh pasta and fill raviolis. If you don’t, here is a video that explains the process fairly well. You can also look at this post for pointers.


  1. David says:

    This looks tasty — I’m not a big fan of sweet potatoes, but I think I might try this with pumpkin sometime. I /love/ pumpkin ravioli, and I bet the prosciutto would go really nicely with it.

    On an unrelated note, someone in our house (me) decided that it would be a brilliant idea to bake lasagne for seven people. Turns out that hand-rolling three pounds of pasta is a lot of work. Who knew?
    David´s last blog post ..D- Chickpea Soup

  2. Kathlyn says:

    I have never hand rolled pasta successfully before and I cannot imagine doing for that many people…all I can say is I’m impressed and I bet you were hungry when it was time to eat!

    Let me know how the pumpkin filling works out! You could also do just a butter/sage/walnut sauce with that one – I think it would be nice.

  3. […] once-a-week kind of thing around here.  We love it.  This past winter and spring, we created a sweet potato ravioli to die for.  It’s super […]

  4. David says:

    Made this for dinner last night, with a mix of acorn squash and butternut squash. It was extremely tasty! The cream sauce curdled a bit, but it still tasted good!

  5. Kathlyn says:

    Glad you liked it! I’ve never had the cream curdle before…wonder why it did that. I’m thinking about making these with pumpkin. We have sugar pumpkins at work now and I’m not a huge fan of pumpkin pie but I thought pumpkin ravioli might be good.

  6. Sufi says:

    I didn’t get how to make the dough

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