There's A New Alfredo In Town
Michelle and I make a great team when it comes to cooking. I have my things that I do well, she does a lot more things better than me and occasionally we just make shit up as we go along. This is one of those cases.
Michelle already makes a really tasty Alfredo sauce from scratch, so I asked her, "Could you make a browned butter Alfredo sauce". Challenge accepted!! The end result was something that had us, and our guest Christa, licking our plates clean, it was so good. Hopefully, you'll enjoy making this and eating this as much as we did.
SWEET POTATO STUFFED RAVIOLI WITH BROWNED BUTTER ALFREDO SAUCE
Making The Pasta
*You will need a pasta roller or a pasta attachment for your kitchen machine.
2 Cups of Flour
1/2 teaspoon of salt
1/2 teaspoon of extra-virgin olive oil
1. Mound the flour on a clean work surface, make a well in the middle, creating steep sides
2. Break eggs into well. Add the salt and the oil and gently mix together with a fork
*(I find it easier to mix eggs, salt and oil in a small bowl then put in well).
Have a bench scraper handy, gradually incorporate it all together. Have a little water standing by, if you're pasta is too dry, add a little at a time. If your dough is too sticky, add a little flour.
3. Kneed dough for 8-10 minutes, wrap in plastic wrap and let rest for 15-20 minutes. You can also store in the fridge for up to 24 hours, just bring it to room temp before using.
4. When ready to use, divide into 4 equal pieces, keeping the other 3 in plastic wrap till ready to use. Run through your pasta roller until pasta is the desired thickness. Should be able to see light or the shadow of your hand through the sheet of pasta. Lay sheet of pasta on lightly flowered surface.
5. Put a small amount of stuffing (1/2 teaspoon.....I tend to over stuff, it's my downfall. Recipe to follow) on the pasta sheet, keeping in mind another sheet of pasta is going on top and you'll have to cut the ravioli.
6. Brush lightly with water around the filling, lay another sheet of pasta on top, and cut out with 2 inch biscuit cutter. Seal around the edge by pressing with tines of a fork. Repeat for all cut ravioli and set aside.
Sweet Potato Filling
3 medium sweet potatoes Cooked in microwave for 8-10 min. then potato removed from skin
6 slices of bacon, cooked and crumbled
2 - 3 tablespoons of chopped pecans
1 Tbsp of salted butter
1 tsp cayenne
1/2 tsp cinnamon
1 tsp powdered ginger
1 Tbsp heavy cream
Mix it all together with a potato masher until smooth.
Browned Butter Alfredo Sauce
1 Stick of butter
1 1/2 to 2 cups of heavy cream
1/4 cup of shredded Parmesan cheese
pepper to taste
1/4 teaspoon of freshly grated nutmeg
1. Cook butter on low heat, swirling or stirring often until butter foams up and becomes a light brown color.
2. Add 1 1/2 to 2 cups of heavy cream, whisk until it is all combined. Be aware of the heat and turn all the way down if needed, the sauce only needs to warm through, and you don't want anything to burn or scorch.
3. Add 1/4 cup of shredded Parmesan cheese, continue to whisk, sprinkle with pepper and nutmeg.
4. Boil the raviolis for 2-3 minutes each, take out of water with a slotted spoon and put directly in sauce - stir gently until covered in sauce and plate.