Sweet Potato Ravioli with Sage & Browned Butter

One of my favorite things to do is take a drive to the nearby farms and see what local products they have. One of these trips led to an absolutely delicious dinner!

I started with Valicenti Pasta Farm Brown Butter & Sage Roasted Sweet Potato Ravioli. I used Taste of Home's Sage & Brown Butter sauce to toss the ravioli in.  I wish I'd had some fresh sage on hand, but I only had dried.  I topped it all off with a sprinkle of shredded parm and crispy Daniele, Inc. pancetta.

I highly encourage you to get out and visit your local farms and businesses, you never know what amazing things you might find!



Sweet Potato Ravioli with Sage & Browned Butter

Sweet Potato Ravioli with Sage & Browned Butter
Author: Jolene's Recipe Journal


  • 3 ounces pancetta, I used Daniele, Inc,
  • 1 package (12 ounces) refrigerated sweet potato ravioli, I used Valicenti Pasta Farm
  • 1/2 cup butter, cubed
  • 1/2 cup coarsely chopped fresh sage
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup shredded Parmesan cheese


  1. Chop pancetta into ribbons, cook until crispy in a large skillet over medium heat.  Remove to paper towel lined sheet. Set skillet aside for later. 
  2. Cook ravioli according to package directions. In skillet, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
  3. Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Move to serving bowl. Top with parmesan cheese and pancetta.

Adapted from:

    sweet potato, ravioli, browned butter
    Main dishes, Pasta
    Created using The Recipes Generator

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    authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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