Sweet Potato Ravioli
- For the pasta dough
- 6 ounces Pastry flour
- 6 ounces Rye flour
- Pastry flour (for the work surface)
- vegetable oil (for brushing)
- For the filling
- 7 ounces starchy Sweet potato
- 3 ounces Parmesan
- 1 bunch Chives
- 6 ounces Sour cream
- 2 tablespoons Grappa
- freshly ground peppers
For the pasta, mix together the flour, 3/4 cups of water and salt into a smooth, elastic dough. Shape the dough into a ball, brush with oil and let rest for 30 minutes.
For the filling, rinse the potatoes and cook in salted water for 15-20 minutes. Grate the Parmesan. Rinse and finely slice the chives. Drain and peel the potatoes while still warm, then press through a ricer. Stir in the sour cream, parmesan, chives and grappa. Season with salt and pepper.
Divide dough in half and roll out thinly on a floured surface. Cut out 3 inches circles. Cover dough circles with a cloth. Roll out and cut the remaining dough. Spoon 1 teaspoon filling in the center of the circles. Top with another pasta circle and press the edges firmly with your fingers. Score the edges with the tines of a fork. Let the pasta dry for about 1 hour on a floured surface.
For the sauce, peel and finely dice the onion. Heat the butter in a pan and saute the onion until translucent. Add walnuts continue to saute. Cook the pasta in plenty of boiling salted water. When they rise to the surface, they are cooked. Lift out with a slotted spoon, and drain briefly. Transfer to serving plates, drizzle with nut butter and sprinkle with cheese before serving.