SWEET POTATO AGNOLOTTI WITH SAGE CREAM, BROWN BUTTER AND PROSCIUTTO
Steps:
- For Sweet Potato Filling: Preheat oven to 350ºF. Cut ends off potatoes and wrap potatoes individually in foil, dividing 4 T butter evenly among them. Bake until very soft, 1-2 hours. Unwrap potatoes, cut lengthwise, pull skin away and discard skin. Push potatoes through ricer while they are hot and place in saucepan. Place diced bacon in skillet. Cook until browned and fat has been rendered. Transfer bacon pieces to paper towels and drain briefly. Add to potatoes. Stir potatoes over low heat, seasoning with allspice, nutmeg, salt, pepper and remaining 4 T butter. Refrigerate filling until chilled before filling agnolotti. Roll dough and fill agnolotti. To complete: For the sage cream, blanch the sage leaves in boiling water for 2 minutes. Drain, cool in cold water and drain again. Squeeze leaves dry. Heat crème fraiche, butter and salt over very low heat until hot; do not boil. Place sage in blender and process to chop. With motor running, pour hot cream mixture through the top and blend thoroughly. Strain cream into large skillet. Check for seasoning and set aside. In small pot, heat oil for deep frying to 275 ºF. Fry the small sage leaves briefly, just until crisp (their color should not change) and drain on paper towels. Place butter in skillet over medium heat and cook to nutty brown color; reduce heat and keep warm. Meanwhile, cook agnolotti in large poit of lightly salted boiling water until cooked through, 4-5 minutes. Drain the cooked agnolotti and mix gently with sage cream sauce over low heat. Divide agnolotti among siz serving dishes and drizzle with browned butter. Scatter some prosciutto over each serving and garnish with fried sage leaves. For Pasta, use well method to hand mix and pasta machine to sheet dough.
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Alexis K
k@yahoo.comOverall, this was a good recipe. The agnolotti were easy to make and the sauce was delicious. I would definitely make this again.
Oluwatosin idris
idris38@aol.comThe agnolotti were a bit dry, but the sauce helped to make up for it.
Allison Chambers
chambers-a89@hotmail.frThese agnolotti were a bit too al dente for my taste, but the filling was delicious.
Samuel Koya
k.samuel@gmail.comI'm not a huge fan of sage, but I still enjoyed this dish. The sweet potato agnolotti were very flavorful and the sauce was creamy and rich.
kj the best
k99@hotmail.frThis dish was a bit time-consuming to make, but it was worth it. The agnolotti were so delicious and the sauce was perfect.
Ernesto Alvarez
alvarez.e@yahoo.comI would recommend this recipe to anyone who loves sweet potato and pasta.
Chris Jackson
chris.j@gmail.comOverall, this was a good recipe. The agnolotti were easy to make and the sauce was delicious. I would definitely make this again.
Renee Terry
t@hotmail.co.ukThese agnolotti were a bit too al dente for my taste, but the filling was delicious.
Dilusha Dilusha
d.d38@gmail.comI'm not a huge fan of sage, but I still enjoyed this dish. The sweet potato agnolotti were very flavorful and the sauce was creamy and rich.
Antor Chowdhury
c.antor@hotmail.comThis dish was a bit time-consuming to make, but it was worth it. The agnolotti were so delicious and the sauce was perfect.
Shamir Bhai
shamir_b73@hotmail.frI would recommend this recipe to anyone who loves sweet potato and pasta.
Arsalan Rafiq
arsalan-rafiq18@hotmail.frOverall, this was a good recipe. The agnolotti were easy to make and the sauce was delicious. I would definitely make this again.
Sajid zeya
z_s27@yahoo.comThe agnolotti were a bit dry, but the sauce helped to make up for it.
fam
fam66@yahoo.comThese agnolotti were a bit too sweet for my taste, but the sauce and prosciutto were delicious.
Awaia Ansari
ansari_awaia16@yahoo.comI followed the recipe exactly and the agnolotti turned out great! The only thing I would change is to add a little more salt to the filling.
justin mouton
mouton-j@yahoo.comThe brown butter and prosciutto added a nice touch of richness and flavor to the dish.
Simon Kelechi
kelechisimon@gmail.comI'm not usually a fan of sweet potato, but these agnolotti changed my mind. They were perfectly cooked and the filling was so delicious.
Riad Islam vip
vip_r@gmail.comThese sweet potato agnolotti were a delight to make and even better to eat! The sage cream sauce was rich and flavorful, and the prosciutto added a nice salty touch.