top of page
  • Brittany Aldridge

Sweet Potato Ravioli with Burnt Butter and Crispy Sage

The title says it all really; you simply can't go wrong with ravioli, burnt butter and crispy sage! Impress your guests, or yourself - I don't mind, but you have to make this! ...and guess what? this whole meal costs less than $10 to make. In fact, it serves 4 people and comes in at a total cost of $5.85! Enough said. Start cooking now!


For the pasta dough:

  • 1 tablespoon of olive oil

  • 1 tablespoon cold water

  • 1 large egg, lightly beaten

  • 1 teaspoon salt

  • 1 cup of type 00 white flour, plus more for dusting

For the filling:

  • 1 tablespoon of extra virgin olive oil

  • 1/2 small brown onion , finely diced

  • 1 garlic clove, finely diced

  • 1 gold sweet potato

  • 1 teaspoon of ground cumin

  • salt and freshly cracked black pepper

For the sauce:

  • 150 grams of butter

  • 1 sprig of sage

  • salt and freshly cracked black pepper


To make the filling:

  • Set the oven to 220 °C or 425°F, line a baking tray with baking paper. Wash the sweet potato, then prick it a few times with a fork, before placing on a baking tray in the oven. Bake for 45 minutes or until soft on the inside.

  • Finely dice the onion and garlic. Heat 1 tablespoon of oil in a small pan on low heat. Add the onion, garlic, then the cumin, and cook for 7 minutes until the onion is translucent and fragrant. Set aside.

  • Scoop the flesh of the sweet potato into a mixing bowl, discarding the peel. Mix the onion mixture and about 1 teaspoon of salt, some pepper, until incorporated and smooth.

To make the fresh pasta dough:

  • In a mixing bowl add flour, salt, beaten egg, and 1 tablespoon of olive oil. Mix with your hands until the dough comes together. If your dough seems too crumbly, or its not holding together well, add the cold water and/or another teaspoon of olive oil.

  • Flour a chopping board and place dough on it. Knead the dough (for no more than 2 minutes) to form a ball. Flatten the dough so it is about 12 cms thick and then tightly wrap in cling wrap. Set this aside for at least an hour and a half.

  • Set up a pasta machine, and divide dough into 2 equal pieces. One at a time (wrap up rest of dough while you work on one piece) roll it out with a rolling pin until 4 cms thick. Next work the dough through the pasta machine on the various thickness settings, until you have a long piece of pasta that is paper thin.

  • Once the pasta is rolled out dust thoroughly with flour to prevent it from drying out. Using a large cookie cutter, cut circles about 7cms wide from the pasta sheet.

  • Prepare a glass or bowl of cool water beside your pasta workstation.

  • Place 1 teaspoon of filling in the middle of each pasta circle. Dip your finger in the glass of water and run it along the edge of the circle so that the pasta can stick to itself.

  • Place another circle of dough over the original one with the filling, in order to form a circular shape with a bulge of filling in the middle. Then carefully press the corners together with your fingertips to seal the ravioli. Dust generously with flour while you work on shaping the others.

For the sauce and assembly:

  • Fill a large pot with hot water. Bring to the boil and add salt to the water before turning the stovetop down to a medium so that the water simmers.

  • In a shallow dutch oven or large saucepan, add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks.

  • Turn off the heat and add the sage leaves to the saucepan.

  • Tip the ravioli into the pot of boiling water and cook for around two or three minutes or until the ravioli begin to float.

  • Take the ravioli out of the pot, so as not to overcook and add to the burnt butter sauce, tossing to coat, and turning the heat back onto low if necessary. Leave the ravioli in the saucepan for at least 2 minutes so they absorb the beautiful browned butter flavour.

  • Serve ravioli immediately in medium pasta bowls seasoned with freshly cracked pepper and salt. Please enjoy!

Ingredient Price Breakdown:

  • 1/2 brown onion - $0.25

  • 1 garlic clove - $0.15 (1 bulb is $1.50)

  • 2 tablespoons of extra virgin olive oil - $0.60 ($9 for 1L)

  • 1 gold sweet potato - $0.70

  • 1 sprig of sage - $0.75 (1 packet of fresh sage 10grams is $3.00)

  • 150 grams of butter, cubed - $2.40 (1 250gram block $4.00)

  • 1 large egg, lightly beaten - $0.35 ($4.10 for 1 packet of 12 eggs

  • 1 cup of type 00 white flour, plus more for dusting $0.25 - ($2.37 for 1kg)

  • 1 teaspoon of ground cumin - $0.39 (1 25g packet $1.95)

  • Pantry Staples: salt & pepper

  • TOTAL: $5.85

*all prices are in $AU, and averages based on availability at time of recipe development and geographical region (Sydney, Australia)

17 views0 comments

Recent Posts

See All
bottom of page