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1
Heat the oven to 400.
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2
Bake the sweet potatoes until soft, about 11/4 hours.
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3
Turn off the oven.
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4
Cut the sweet potatoes in half lengthwise and put the halves back in the still warm oven for 10 minutes to dry.
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5
In a food processor, pulverize the amaretti.
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6
Peel the sweet potatoes and add the flesh to the food processor.
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7
Process until the mixture is smooth.
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8
Scrape the filling into a bowl and stir in 1/4 cup of the Parmesan, the parsley, nutmeg, 1/4 teaspoon of the salt and 1/4 teaspoon pepper.
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9
Cool to room temperature.
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10
Roll, fill and cut the ravioli.
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11
They should be 2-inch squares with about 3/4 teaspoon of filling in each one.
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12
In a large pot of boiling, salted water, cook the ravioli until just done, about 7 minutes.
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13
Drain.
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14
In a large frying pan, melt the butter and the remaining 1/2 teaspoon salt over moderate heat.
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15
Cook until the butter turns golden brown, about 2 minutes.
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16
Add the ravioli, the remaining 1/4 cup Parmesan and a large pinch of pepper.
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17
Toss and serve with extra Parmesan.
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18
Working with a third of the dough at a time, roll it out to less than 1/16 inch thick by hand or with a pasta machine.
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19
If rolling the dough by hand, cut it into 5-inch- wide strips.
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20
If using a pasta machine cut the length of dough crosswise in half.
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21
Arrange one strip of dough on a floured work surface.
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22
Drop 3/4- teaspoon mounds of filling in two rows, about 2 inches apart, down the length of the dough.
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23
Drape the second sheet of dough over the filling.
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24
Firmly press around each mound of filling, taking care to press out any air that may be trapped inside.
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25
With a fluted pastry cutter, cut the ravioli into 2-inch squares.
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26
Firmly press around the edges to seal them.
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27
Alternatively, fill and cut the ravioli using a ravioli mold and following the manufacturer's instructions.
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28
Put the finished ravioli on a baking sheet dusted with flour.
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29
Continue with the remaining dough and filling.
