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1
To make the filling: Cook the sweet potato in boiling water until tender, about 10 minutes.
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2
Drain, add butter and beat with a mixer until smooth and creamy.
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3
Stir in the Parmesan cheese, bread crumbs, salt and pepper to taste.
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4
Set aside.
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5
To make the pasta: Make a well in the center of the flour, and add in the hot water.
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6
Gently stir together with a wooden spoon, using your fingers if necessary to fully combine the ingredients.
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7
Allow to sit for a few minutes so it can cool down a bit.
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8
Separate the dough into two balls.
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9
Set one of the dough balls aside.
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10
Take the other one and roll it out into a rectangle.
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11
Be sure to flour the board and your rolling pin really well since the dough should still be sticky.
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12
Roll it pretty thin, because these things plump up when you cook them.
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13
Spoon roughly 1-2 tablespoons of filling near the edge of the dough, leaving a little room.
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14
Then spoon some more about an inch away from that, and keep doing this until you have a nice little row of filling dots.
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15
Now, fold the other side of the dough over the little balls of filling.
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16
Pinch the edges all the way around the dots of filling to seal it in.
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17
Take a glass, or a ravioli cutter if you have it (I donaTMt), and cut out the little mounds of filling and dough.
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18
Repeat this process with the other half of the dough.
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19
Cook the ravioli in gently boiling water for 4-5 minutes.
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20
Drain, and toss in sauce.
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21
For the sauce: In a large skillet melt the butter with the sliced garlic, sage, 1 tablespoon parsley and the thyme and cook over medium heat until the butter is lightly browned.
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22
Add the pecans, remaining parsley and cooked raviolis to the sauce and cook for 10 more seconds.
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23
Sprinkle with Parmesan cheese and enjoy!
