Cappellacci – Ravioli Filled with Sweet Potatoes
I love sweet potatoes! I’ve been eating them for as long as I can remember. I enjoy them in a variety of sweet or savory dishes. No matter how they are prepared they always taste yummy. So I was delighted to see my recipe for this week.
The sweet potatoes are baked and then the flesh removed and combined with crushed amaretti cookies, prosciutto, grated parmigiano-reggiano, parsley, egg and a pinch of nutmeg. Next, homemade yellow pasta is stuffed and cut into two inch square ravioli shapes. The pasta is boiled and tossed with sauce.
Two pasta sauces were suggested. I chose Butter and Parmesan Cheese Sauce. I wanted to make sure I could taste the ravioli filling. The sauce is very simple as the title would suggest. The raviolis are tossed repeatedly alternating parmigiano-reggiano and butter. The pasta has a nice chew while on the inside smooth, light sweet potato with a surprising layer of depth from the nutmeg and prosciutto. I’m sure the other sauce, Cream and Butter, which you may know as Alfredo would take this to another level.
This pasta reminds me of a dish my mother has been making since I was a very little. We call it Macaroni and Cheese and Sweet Potato. She makes it for Christmas and by special request for me or my cousins when we are in town for a visit. It is a totally different recipe but the combination of flavors is similar. The taste of sweet potatoes, cheese and pasta together is always very comforting to me.
Ravioli Filled with Sweet Potatoes
Irene, this looks positively divine! This filling makes me think of Ferrara, one of my favorite cities.
Your mom’s recipe sounds like wonderful comfort food.
I’m with you on the comfort food. Sweet potatoes are at the top of my favorites list, too.
Your Mom’s macaroni dish is another reason for that “road trip” we’re going to take someday!
This is a pasta I would make for BREAKFAST!!
@ Susie L, you hit the bullseye by mentioning Ferrara. In Ferrara the fillingfor cappellacci is based on zucca barucca, a sweet, silky-fleshed squash whose equivalent I have never found in the States. It occurred to me that the reddish gold flesh of the sweet potato – of which I am also extremely fond and which Italians foolishly don’t grow – would come very close to the flavor and color of zucca barucca. It worked and I titled my discovery Cappellaci del Nuovo Mondo, New World Cappellacci.
Incidentally, the University of Ferrara is where I took my two science degrees. Did you ever see that sad film Il Giardino dei Finzi Contini? It was shot in Ferrara.
Marcella, yes I have seen that haunting, yet beautiful film.
I must confess that I am a former student of yours. My husband attended three of your Master Classes and I attended one. Mark attended in ’91, ’93 and we both attended in ’94. We sadly were not able to attend your final season, but I am sure you and Victor will be very happy to know we are still in touch with Janet from NJ (carrot colored hair, in your words!).
You and Victor are the reason we have repeatedly returned to the ER, mostly Bologna, as you told us we must go. We will be back in Bologna, I think for our 19th visit this January! Always at our beloved Corona D’Oro. It is also thanks to you, we were able to attend classes with le sorelle Simili over several years.
You are always in our kitchen, even though you do not know it!
Hugs to you both and thank you for a life changing experience!
Carissima Susie,
Carole Anne and her husband Jim came from Amsterdam to visit, and she disclosed your identity. I didn’t let on that I had already learned it from your post.
Thank you for the warm words. I remember your enthusiastic presence – and Mark’s – very well.
Victor joins in reciprocating hugs.
The flavors in this dish are ones that I LOVE! I am definitely going to try this recipe.