NC Sweetpotato and Mascarpone Ravioli

Created for NC Sweetpotato Commission by Il Palio's Executive Chef Adam Rose

Course: brunch, dinner, Main Course

Cuisine: Italian

Keyword: marscapone, sweet potato

Servings: people

Calories: 763kcal

6 sweetpotatoes halved
2 tbsp olive oil
4 sprigs thyme
pinch chili pepper Mix olive oil, garlic, and chili pepper. Rub onto sweetpotato halves. Place cut side down on baking sheet and roast until soft, 30 to 40 minutes. Scoop out flesh and mash until tender.

6 Roasted NC Sweetpotatoes Mix olive oil, garlic, and chili pepper. Rub onto sweetpotato halves. Place cut side down on baking sheet and roast until soft, 30 to 40 minutes. Scoop out flesh and mash until tender.
1 Cup marscarpone cheese
Salt, pepper,
nutmeg fresh grated, to taste
1 tbsp olive oil
4 cloves garlic
½ Cup parmesan cheese grated
1 sprig marjoram chopped
Pasta sheets or wonton wrappers
½ Stick butter
1 Cup shitake mushrooms sliced
2 shallots sliced
¼ Cup chives chopped
Amoretti Cookies

2 sticks unsalted butter
¼ Cup Sherry Vinegar
¼ Cup aged balsamic vinegar
8 sage leaves Cook butter over low heat, until browned. Add sage leaves and let cook three minutes. Deglaze pan with sherry and balsamic vinegar.

Sweat garlic in olive oil until lightly golden. Add in sweetpotatoes, mascarpone, and parmesan. Season with salt, pepper, grated nutmeg, and chopped marjoram leaves picked from stem.
Place 1 heaping teaspoon of mixture in middle of wrapper.
Fold in half, sealing with damp fingertips.
Bring a large pot of water to a boil.
Carefully drop in the ravioli and cook for 5 minutes.
Melt ½ stick of butter and saute' mushrooms and shallots.
Drain ravioli, plate and spoon brown butter vinaigrette over top, garnish with mushrooms and shallots. Sprinkle with chopped chives. Finish with a dusting grating of Amoretti cookies