An original recipe from Mosaic Restaurant in Sydney, Australia

In Australia, sweet potato is an everyday ingredient. It is often served as a purée, on its own as a side dish, or in ravioli. The ravioli are simply tossed with brown butter with white wine and capers. Personally, I prefer them with sage butter. I like to make my filling a day ahead so that the flavours have time to blend and develop. I also use a preserved fruit from northern Italy but it is not indispensable.

This is a very nice, elegant dish.

1. Place the sweet potatoes into a preheated 150° C (300° F) oven for about 40 minutes or until they are thoroughly cooked;
2. remove them from the oven and peel them; purée the flesh without adding any liquid so that it stays firm; season with salt and pepper;
3. add the almonds, parmesan and ricotta; season with salt and pepper and a few drops of Amaretto; place the mixture in an airtight container and let rest in the refrigerator;
4. using a ravioli maker, roll out a sheet of ravioli dough; place little spoonfuls of the filling on it; cover with another sheet of pasta; seal together and cut into squares; they can also be made individually in whatever shape you choose;
5. cook in boiling water (add 10 g / 2 tsp. salt for each litre of water) for 5 to 10 minutes depending on the thickness of the pasta; drain and set aside;
6. cook the butter to a light brown, being careful that it does not get too dark; add the sage leaves and a little parmesan;
7. pour the butter into pasta bowls; place the ravioli on top; garnish with "noodles" of fried sweet potato.

Making the Sweet Potato "Noodles"

1. Cut the sweet potato into thin strands using a grater; dry well on a towel;
2. fry in hot oil (180° C / 350° F) for a few seconds; drain and use for garnish.