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Sweet Potato Ravioli with Brown Butter Pecan Sauce
Ingredients
  • subheading: For the Pasta:
  • 3 cups all-purpose flour, more as needed
  • 4 large eggs
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt
  • subheading: For the Filling:
  • 2 cups cooked mashed sweet potato
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese, more for serving
  • 1 large egg yolk
  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, whisked with 2 teaspoons water for sealing the ravioli
  • subheading: For the Brown Butter Sauce:
  • ½ cup (4-ounces) unsalted butter
  • ½ cup coarsely chopped pecans
  • 1 teaspoon chopped fresh thyme, or about ¼ teaspoon dried thyme
  • ½ teaspoon kosher salt, more for the pasta water
  • ¼ teaspoon freshly ground black pepper
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