Sweet Potato and Mascarpone Ravioli with Caramelized Onions

Did I tell you about Christmas? I received so many wonderful kitchen tools and they have been filling my free time with cooking inspiration. First, I received a Tagine which is a wonderful Moroccan clay pot that I’ve been using to cook up flavorful veggie strews. Have you ever cooked with preserved lemons? Or harissa? I had not until I discovered the wonderful world of tagine cooking and now I am hooked!

We also received a pasta maker and ravioli press. It’s a tradition for my Ma and I to make homemade pierogies once a year so I am very acquainted with their pasta machine. But to have my own?! The options are endless! I started my adventures with this ravioli. There is something so wonderful about the creamy mascarpone that pairs nicely with the sweetness of the potatoes and then the savory garlic and onions.

Before we get started I have to tell you that I did a total no-no. In my recipe, I posted a link to ANOTHER recipe so you have to [gasp] follow two recipes at the same time. I know this is both annoying and could possibly even be confusing. BUT, I promise I did it for a reason [and that reason was NOT laziness]! This was my first time making homemade pasta on my own and I am no where near an expert. Thus, I didn’t really feel like it was right trying to tell you how to make it since I am still in my learning phase of this process. And instead, I sent you to a REALLY informative and easy to follow link that I used to make the dough for this recipe. So, I know you are wondering, why even post this recipe at all? Well because the ravioli filing / combo was totally my own inspiration and I found it too damn delicious not to share on here! So, don’t be mad! And I promise I’ll hopefully have my own step-by-step tutorial on homemade pasta one day. Until then, The Kitchn is a wonderful guide. Now, let’s make some ravioli!

 

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Sweet Potato and Mascarpone Ravioli with Caramelized Onions

For the pasta dough:

 

For the filling:

  • 2 sweet potatoes, peeled
  • 1/2 vanilla bean
  • 1/4 cup mascarpone cheese
  • 1/2 Tablespoon lemon juice
  • Salt

 

Topping / Sauce:

  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 Tablespoon dried thyme
  • Salt/Pepper
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

 

  • Parmesan

 

To prep the filling: Bring a large saucepan full of salted water to a boil. Peel and dice the sweet potatoes and add to the boiling water. Let boil until a fork can easily pierce through them (about 25 minutes). Drain the potatoes and let cool. While that is cooling, slice the vanilla bean in half and scrap out the seeds. Once the potatoes have cooled, mash with the vanilla seeds (discard the pod), mascarpone, lemon juice, and salt. Set aside.

 

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Follow the Kitchn’s recipe on how to make the dough (follow through step 8).

Once the dough is rolled out to your desired consistency, lay across your ravioli press and fill each pocket with a tablespoon of filling. Lay another sheet of dough across the top and use a heavy rolling pin to gently roll back and forth over the ravioli until its sealed. Repeat with the rest of the dough / filling.

 

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Bring a large saucepan full of salted water to a boil. Add the prepared ravioli (only doing about 6-8 at a time, depending on how large your pot is) and let cook for 2-3 minutes or until they float. Transfer to a wire rack and repeat with the rest of the ravioli.

To make the topping / sauce: Heat the butter and olive oil in a saucepan over medium low. Add in the onions and sautΓ© for about 5 minutes or until they become translucent. Add in the garlic, turn the heat down to low, and let cook for 30 to 45 minutes or until caramelized. Finally, add in the thyme, boiled ravioli, salt, and pepper and turn the heat back up to medium. Saute for about five minutes or until the ravioli just starts to brown.

Serve warm with shaved parmesan.

 

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Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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15 Comments

  1. Reply

    Caitlin

    January 14, 2013

    how lovely! i’ve made homemade ravioli a few times and although time consuming, it is quite a rewarding experience. i can imagine how delicious the filling pairs with the sauce.

    i’m new to your blog and think it’s incredibly gorgeous! i’m excited to follow along πŸ˜‰

    • Reply

      Shellywest

      January 14, 2013

      It’s so rewarding! The texture and taste is uncompromisable to the frozen bought stuff.

      Also, glad to have you following along!

  2. Reply

    Jessica

    January 14, 2013

    Love your photography here and gorgeous recipe! THanks for sharing.

    • Reply

      Shellywest

      January 15, 2013

      Thanks so much, Jessica!

  3. Reply

    Talaia @ WholeYum

    January 15, 2013

    I just had Mascarpone tortellini! I will be trying this :)

    • Reply

      Shellywest

      January 15, 2013

      Oh! Sounds delicious. Tortellini is next on my list to tackle…

  4. Reply

    Monique @ Ambitious Kitchen

    January 15, 2013

    First time here. gorgeous photography and this recipe! I just ascended to heaven.

    • Reply

      Shellywest

      January 15, 2013

      Yay! Thanks for the positive feedback and so glad you like it!

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