Sweet Potato Filling

Cup of Yum
1. Peel and cube the sweet potatoes.
2. Place in a large pot of boiling water on the stove and cook until fork tender, about 20 minutes.
3. Once the sweet potatoes are cooked, drain and place in a large mixing bowl to cool,
4. Add the brown sugar, butter, nutmeg and cloves to the bowl with the cooked sweet potatoes.
5. Use an electric hand mixer to mash the sweet potatoes. Set aside until ready to fill the raviolis.

Pasta Dough

1. Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
2. Combine well, then add the water until a solid ball forms that is not dry, yet not sticky.
3. If dry, add additional water, 1 tbsp at a time. If sticky, add additional flour, 1 tbsp at a time.
4. Once you have a solid ball of dough, divide it into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.

Raviolis

1. Use a 3 inch diameter pastry cutter to cut the dough into circles.
2. Place a dollop of the sweet potato mixture onto half of the circles of pasta dough, then top with the other half of the circles of pasta dough.
3. Use your finger, or a fork, to crimp the edges of the raviolis closed.
4. Continue until all of the raviolis are complete.
5. Working in batches, place 4-6 raviolis at a time, in a pot of boiling water for 2-3 minutes, or until they begin to float.
6. Use a slotted spoon to remove the raviolis from the water. Repeat until all of the raviolis have been cooked.

Basil Brown Butter Sauce

1. Place the butter in a small skillet on the stove over medium-high heat.
2. Once the butter begins to brown, toss in the chopped basil.
3. Sauté for 1-2 minutes, then turn off the heat and set the brown butter aside.

Toasted Walnuts

1. While browning the butter, heat another small skillet on the stove over medium high heat. Add the walnuts and toast for 4-5 minutes, or until lightly brown.

Plating the Dish

1. Place 4-5 raviolis on each plate, drizzle the brown butter sauce over the raviolis, then sprinkle the toasted walnuts on top.