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1
Preheat the oven to 400u00b0F. Put the sweet potatoes on a baking sheet lined with parchment paper and bake them for 45 mins to 1 1/4 hours, until they're soft to to touch.
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2
Mix the flour and 1/2 tsp of salt in a mixing bowl. Add the whole eggs, olive oil and 1 tbsp of water and knead the mixture into a smooth dough with the dough hook of an mixer. If the dough is too crumbly add some more water and if it's too wet add some more flour. Knead the dough by hand on a lightly-floured work surface for 8-10 mins, until the dough is elastic. Shape it into a ball, wrap it tightly in foil and let it rest at room temperature for at least 30 mins.
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3
Remove the sweet potatoes from the oven and leave them to cool for 10 mins before pulling off the skin. Let them cool some more, then mash and season with salt, cinnamon, nutmeg, and cayenne pepper. Crumble half of the goat cheese and mix it with the puree.
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4
Cut the pasta dough in half and wrap one half in the foil again. Roll out the other half on a lightly-floured work surface to a thin, approximately 16 inch, square. Cut the dough into to 16 4-inch squares. Put about 1 heaping tsp of sweet potato puree into the center of each square, leaving a margin of about 1/2 inch-wide around the edges. Brush the edges with egg white and fold the opposite corner over the filling. Press the edges together and transfer the finished ravioli to a floured baking sheet. Roll out the remaining dough and repeat the process.
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5
Cook the ravioli in batches in a large pot of generously salted water, letting them simmer for 4-5 mins and then remove them with a slotted spoon and drain them well.
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6
Melt the butter in a small pan and sprinkle the sage in it. Distribute the ravioli on plates and sprinkle them with the remaining goat cheese and the sage butter.
