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Cappellacci - Ravioli Filled with Sweet Potatoes

Cappellacci - Ravioli Filled with Sweet Potatoes

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Servings: 6140 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • FOR THE FILLING
  • 1 3/4 lb orange-fleshed sweet potatoes 795 g
  • A pair of imported Italian amaretti cookies
  • 1 egg yolk
  • 3 tbsp chopped prosciutto 45 ml
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese 135 g
  • 3 tbsp parsley chopped very fine (45 ml)
  • Whole nutmeg
  • Salt
  • FOR THE PASTA
  • Homemade yellow pasta dough machine or hand-rolled, using 3 large eggs, about 1 2/3 cups unbleached flour (210 g), and 1 tbsp milk (15 ml)
  • 1 tbsp olive oil 15 ml, for boiling the pasta water

Equipment

  • Pot
  • Food processor
  • Oven

Method
 

  1. Preheat the oven to 450 F (230 C).
  2. Bake the potatoes on the middle rack. After 20 minutes, lower the oven to 400 F (205 C) and bake another 35 to 40 minutes, until very tender when pierced with a fork.
  3. Turn off the oven. Split the potatoes lengthwise and return them to the oven cut-side up, leaving the door slightly ajar. Remove after 10 minutes, once they have dried out a bit.
  4. Crush the amaretti into a powder using a food processor or a pestle and mortar.
  5. Peel the potatoes and pass them through a food mill into a bowl. Add the amaretti powder, egg yolk, prosciutto, grated Parmigiano-Reggiano, parsley, a tiny grating of nutmeg (about 1/8 tsp), and salt. Mix until evenly combined.
  6. Make yellow pasta dough by the machine method or hand-rolled method. Cut into 2-inch squares for ravioli, stuff with the sweet potato mixture, and seal. When boiling, add 1 tbsp olive oil to the water.

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