Description

Homemade black and white striped pasta is stuffed with roasted veggies and topped with brown butter sauce and crispy sage leaves my Halloween tribute to Beetlejuice!

Ingredients

Scale

For sweet potatoes:

2.5 sweet potato, peeled and cut into 1/2- to 1-inch chunks
3 cloves garlic, peeled and smashed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

For kale:

2 tablespoons olive oil
1 bunch lacinato kale, thick stems removed, roughly chopped
1/4 teaspoon kosher salt
1/4 cup water

To finish ravioli filling:

15 ounces part skim ricotta
1/2 teaspoon freshly grated nutmeg
Homemade black & white striped pasta dough*

For sauce:

1 stick unsalted butter
10 fresh sage leaves

For garnish:

Freshly shaved Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F.
For sweet potatoes: Place sweet potatoes and garlic in a single layer on a large, rimmed baking sheet. Drizzle on 2 tablespoons oil and season with salt and pepper. Toss gently to coat. Roast for 15 minutes, stir, then roast for an additional 10 minutes, or until potatoes are tender when pierced with a fork and are beginning to caramelize around the edges.
For kale: While the sweet potatoes are roasting, heat 2 tablespoons oil in a large, nonstick skillet over medium high heat. Add kale and toss with tongs a few times to coat it in the oil. Add salt and water, then cover with a tight-fitting lid. Let cook, tossing occasionally, until the kale is dark, glossy green and has wilted down a bit.
To finish ravioli filling: In the bowl of a food processor, add kale and pulse several times until evenly chopped. Pour kale into a large bowl and do the same with half of the sweet potato mixture. Pulse it several times to mash it up, but don't worry about getting it super smooth. Add that to the kale and process the other half of the sweet potatoes. Don't forget to include those roasted garlic cloves! If there are any large chunks of potato, you can mash them with a fork if desired. Add ricotta and nutmeg and mix well to combine.
To prepare ravioli: Fill striped pasta sheets with the roasted sweet potato mixture and seal well (see my blog post for notes/techniques for this portion of the recipe).
For sauce: Place butter in a medium skillet. Turn the heat on to medium-low and allow the stick to melt fully without stirring the butter. Once melted, add the sage leaves. Continue to cook, swirling the pan occasionally, until the butter foams up and brown bits start to form. Let it cook until it's nicely brown, being careful not to burn it.
Remove sage leaves from the butter with tongs and place on a paper towel lined plate.
To serve, divide ravioli between plates. Pour a few spoonfuls of brown butter sauce over each portion and garnish with crispy sage leaves and shaved Parmesan. Season with additional salt and pepper, if desired. Enjoy!

Notes

*Be sure to check out the notes on my blog post above for the notes/technique on how to make homemade striped black and white pasta sheets, and to fill the ravioli.

I happened to have a giant sweet potato to work with, so this recipe makes a ton of filling. The sauce is enough for 4 servings, but there's much more filling than that. Feel free to scale it back!

Nutrition

Serving Size:
Calories: 598
Sugar: 4.6 g
Sodium: 347.7 mg
Fat: 42.7 g
Saturated Fat: 19.6 g
Carbohydrates: 43.6 g
Fiber: 4.5 g
Protein: 13 g
Cholesterol: 80 mg