Sweet Potato and Brown Butter Ravioli with Sage Recipe

In a large bowl, mix flour, 2 eggs, olive oil, and salt until it forms a dough. Knead for 10 minutes.

Wrap the dough in plastic wrap and let rest for 30 minutes in the refrigerator.

Mix sweet potato with 1 beaten egg, salt, and pepper to taste.

On a floured surface, roll out the dough until thin.

Scoop small spoonfuls of the sweet potato mixture onto half of the rolled-out dough, leaving room in between each spoonful.

Cover the sweet potato with the other half of the rolled-out dough and press the edges together.

Use a cookie cutter or a knife to cut the ravioli into desired shapes.

In a frying pan, melt the butter over medium heat until it turns brown. Add the sage, cook until crispy.

Boil water and add salt. Add the ravioli and cook for 2-3 minutes or until they float to the surface.

Serve ravioli with brown butter and sage. Optional: sprinkle with grated Parmesan cheese.