Sweet-Potato Tortelli with Sage Brown Butter Sauce
On today’s menu we have a Sweet-Potato Tortelli with Sage Brown Butter Sauce.
I’m pretty psyched about this dish. I made everything from scratch!
This was my first time making my own pasta and I must say, it’s dang fun.
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Sweet-Potato Tortelli with Sage Brown Butter Sauce
Makes 1 serving
Dough
3/4 cup Semolina Flour
3/4 cup Unbleached Flour
(1 1/2 cups combined)
2 eggs
1 tbsp olive oil
1 tbsp water
Filling
1/2 sweet-potato, halved length-wise.
1 tbsp butter
1 tbsp brown sugar
salt and pepper to taste
Sauce
1 cup butter - room temperature
5 fresh and furry sage leaves
Directions:
Combine flour, eggs, olive oil, and water until it looks like a dang piece of dough. Knead about 10 minutes. Refrigerate in a sandwich bag at least an hour. Roll pasta out into a super thin sheet and use a pasta cutter to cut out the circles.
Place sweet-potato orange side down on a baking sheet and place in oven at 400 degrees for about 30 minutes or until tender. Use an oven mit so you don’t burn off the index finger of your left hand. Scoop out “meat” into a mixing bowl, mash, then mix with the butter, brown sugar, salt, and pepper.
Place butter into a small sauce pan over medium heat and melt until nutty brown. Drop sage leaves into pan and swirl. It is ready when the butter is deep brown and foamy. Be careful not to burn the butter!
Fill the circles with the sweet-potato mixture and place another circle on top, sealing the edges with a little water.
Bring a pot of water to boil, salted, and place tortelli’s in. They’re ready when they rise to the top, al dente.
Have sauce on low heat. Drain pasta water and pour tortelli’s into the sauce.
Eat immediately.
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I kind of mixed and matched different recipes for things that I found to come up with the above. Savory and Sweet.
Yum!
-Johnny
May 1, 2008 at 7:22 pm
Wow! That looks awesome! First time, huh? Looks pro. Sage fried in butter is one of my favorites with pasta or gnocchi. Good job!
May 2, 2008 at 10:48 am
Yeaahh first time! Thanks! Yeah sage adds a nice savory component to dishes. Especially in contrast with the sweet-potatoes and browned butter.
May 14, 2008 at 11:34 am
This looks so yummy. I LOVE squash/sweet potatoes in pasta. One of the best dishes I’ve ever had was ravioli with–I think it was butternut squash, but either would be great. I’ve wanted to try to recreate it and yours looks like a good dish to start with–although the dish I had was covered in a garlic cream sauce.
I’ll let you know when I try this. Could you tell me about how long it took to make, including making the homemade pasta? Thanks! (Found you on Cookie Madness site–love Anna!)
May 18, 2008 at 4:15 pm
katrina,
the dough took about 20 minutes to make, but then it should be left to settle in the fridge for at least an hour. the rest of the dish took about another hour.
thanks for reading!
-Johnny