This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù. Makes enough filling for around 50 small stuffed pastas (10 g each).
Ingredients
- 250 ml ricotta
- 480 g (2 cups) cooked and mashed yam or sweet potato
- 40 g toasted pecans, crushed
- 1 egg yolk
- 25 g (about ½ cup) grated Parmesan, plus more for serving
- 10 g sage, minced
- A splash of lemon juice
- A shot of maple syrup, to balance the sweetness
- 5 g freshly ground black pepper
- 3 g salt
Method
Bake or steam the yam or sweet potato until soft. Mash and let cool.
Whip the ricotta, Parmesan, and cooled yam together with everything else until smooth. Whipping gives a much better result if you have the time. Taste and adjust the salt, lemon, and maple.
Chill before using. For easy portioning, roll the cooled filling into a log and freeze it, then slice it into 5–10 g pieces to suit the size of your pasta.
Notes
- The lemon juice was missing from the first batch; adjust it to taste.