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Delightful Kosher Sweet Potato Ravioli with Sage Butter Sauce

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Sweet Potato Ravioli is a comforting dish that combines the earthy sweetness of sweet potatoes with the delicate texture of homemade pasta. Originating from Italian cuisine, this kosher version uses a sage butter sauce to enhance the flavors without dairy, making it perfect for a pareve meal. This dish is a heartwarming favorite during the fall and winter months, when sweet potatoes are at their finest. Pair it with a light salad or roasted vegetables for a complete meal. For those interested in pasta-making, this recipe also introduces the art of rolling pasta dough—a skill that can be transferred to dishes like kosher spinach lasagna or mushroom tortellini.

Delightful Kosher Sweet Potato Ravioli with Sage Butter Sauce
Sweet Potato Ravioli is a comforting dish that combines the earthy sweetness of sweet potatoes with the delicate texture of homemade pasta. Originating from Italian cuisine, this kosher version uses a sage butter sauce to enhance the flavors without dairy, making it perfect for a pareve meal. This dish is a heartwarming favorite during the fall and winter months, when sweet potatoes are at their finest. Pair it with a light salad or roasted vegetables for a complete meal. For those interested in pasta-making, this recipe also introduces the art of rolling pasta dough—a skill that can be transferred to dishes like kosher spinach lasagna or mushroom tortellini.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
Filling
  • 2 cups mashed sweet potatoes cooked and peeled
  • 1/4 cup parve cream cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
Sage Butter Sauce
  • 1/2 cup margarine or another pareve butter substitute
  • 10 fresh sage leaves
  • 1/4 teaspoon black pepper

What I use for this recipe

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Method
 

Make the Pasta Dough
  1. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
  2. Gradually mix the flour into the eggs with a fork until a dough begins to form.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Prepare the Filling
  1. In a bowl, combine the mashed sweet potatoes, parve cream cheese, nutmeg, black pepper, and salt. Mix until smooth and set aside.
Assemble the Ravioli
  1. Divide the rested dough into four pieces. Roll each piece into a thin sheet using a pasta roller or a rolling pin.
  2. Place small mounds of filling about 1 inch apart on one sheet of dough.
  3. Brush water around the filling mounds and place another sheet of dough on top. Press down gently to seal.
  4. Cut the ravioli using a pasta cutter or knife and set aside on a floured tray.
Cook the Ravioli and Sauce
  1. Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes until they float to the surface.
  2. In a skillet, melt the margarine over medium heat. Add the sage leaves and cook until crispy.
  3. Remove the sage leaves and add black pepper to the margarine.
  4. Drain the ravioli and toss them in the sage butter sauce. Serve garnished with crispy sage leaves.

Notes

For added flavor, sprinkle nutritional yeast over the ravioli before serving. Store leftover ravioli in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 400mg 17%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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