Sweet Potato Agnolotti With Sage Cream, Brown Butter And Prosciutto

For Sweet Potato Filling: Preheat oven to 350u00b0F. 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 creme 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 u00b0F. 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.