Sweet-Potato Ravioli with Brown Butter - potatoes

Method

• Heat the oven to 400.
• Bake the sweet potatoes until soft, about 11/4 hours.
• Turn off the oven.
• Cut the sweet potatoes in half lengthwise and put the halves back in the still warm oven for 10 minutes to dry.
• In a food processor, pulverize the amaretti.
• Peel the sweet potatoes and add the flesh to the food processor.
• Process until the mixture is smooth.
• Scrape the filling into a bowl and stir in 1/4 cup of the Parmesan, the parsley, nutmeg, 1/4 teaspoon of the salt and 1/4 teaspoon pepper.
• Cool to room temperature.
• Roll, fill and cut the ravioli.
• They should be 2-inch squares with about 3/4 teaspoon of filling in each one.
• In a large pot of boiling, salted water, cook the ravioli until just done, about 7 minutes.
• Drain.
• In a large frying pan, melt the butter and the remaining 1/2 teaspoon salt over moderate heat.
• Cook until the butter turns golden brown, about 2 minutes.
• Add the ravioli, the remaining 1/4 cup Parmesan and a large pinch of pepper.
• Toss and serve with extra Parmesan.
• Working with a third of the dough at a time, roll it out to less than 1/16 inch thick by hand or with a pasta machine.
• If rolling the dough by hand, cut it into 5-inch- wide strips.
• If using a pasta machine cut the length of dough crosswise in half.
• Arrange one strip of dough on a floured work surface.
• Drop 3/4- teaspoon mounds of filling in two rows, about 2 inches apart, down the length of the dough.
• Drape the second sheet of dough over the filling.
• Firmly press around each mound of filling, taking care to press out any air that may be trapped inside.
• With a fluted pastry cutter, cut the ravioli into 2-inch squares.
• Firmly press around the edges to seal them.
• Alternatively, fill and cut the ravioli using a ravioli mold and following the manufacturer's instructions.
• Put the finished ravioli on a baking sheet dusted with flour.
• Continue with the remaining dough and filling.