One of the dishes I made for Thanksgiving was sweet potatoes mashed with butter and bourbon. The idea occurred to me this afternoon to make it into raviolis….
Pasta dough was made, rested, rolled out and my handy little potsticker gadget was brought out.
The remaining pasta was made into rustic fettucine
Some sage was gathered from the garden and roasted. While the raviolis were cooking, the sage was sauteed with garlic in olive oil.
A little lemon juice and pasta water was added and raviolis were tossed in the sauce..
Onto the plate and sprinkled with cheese. Voila!! Prego….