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  • 1/3 cup Golden Raisins
  • 1/2 Tablespoon Olive Oil
  • 12 Sage Leaves 
  • (1) 15 ounce Container Ricotta 
  • 1/2 cup Mozzarella 
  • 2 ounce Parmesan, grated 
  • 1 Eggs 
  • 2 clove Garlic, minced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 lb Pasta 


  • 1 medium Sweet Potato (about 5 ounces)
  • 1/2 Tablespoon Olive Oil
  • 1/2 cup Onion, diced
  • 8 ounce Heavy Cream
  • 3 clove Garlic, minced
  • 1 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg 
  • 2 ounce Parmesan, Grated 



  1. Place raisins in a small saucepan and cover with water. Over medium heat,  simmer until the raisins hydrate and plump slightly. Remove from heat, strain, chop, and set aside. 
  2. Add olive oil to a saucepan. Add sage leaves and cook over medium heat until the leaves crisp, about 2-3 minutes. Remove from heat and crumble. 
  3. In a large bowl add ricotta, mozzarella, parmesan, eggs, garlic, salt, pepper, chopped raisins, and crumbled sage. Mix well. 
  4. Roll pasta into sheets about 1/16″ thick (if using a pasta roller* with a 1-7 setting, pasta should be rolled to a 3). Add filling and form into ravioli.** 
  5. Boil water and cook ravioli in batches for 6 minutes, per batch. Top with sweet potato sauce. 


  1. Cut sweet potato in 1 inch cubes and boil until soft in a small pot. Strain and set aside. 
  2. In a small saucepan, add olive oil and onion. Sauté over medium heat until the onion are translucent and tender, about 5 minutes. 
  3. In a blender, add sweet potatoes, heavy cream, garlic, pepper, salt, nutmeg, and sautéed onion. Blend until smooth. 
  4. Add blended sauce to a saucepan over medium-low heat. Add grated parmesan and heat until melted and incorporated. 
  5. Serve over ravioli and enjoy. 

*This Pasta Roller and others of this design work great for ravioli. 

**I find that the best ravioli forms are either a Stamp or this Ravioli Maker


Servings: 4

Calories: 953

Fat: 50.1 

Carbs: 88.5

Fiber: 2.4

Protein: 40.5