0.25 lb of ground beef
2 sausage (I added chorizo) links, casing removed
0.25 lb ground pork
3 sprigs of Rosemary
5-6 loves of garlic
Sweet potato filling
2 medium sweet potatoes
tbls of butter
tsp of cumin
tsp of brown sugar
tsp of nutmeg
salt and pepper (to taste)
(prepared according to earlier instructions on this site for radvili
This recipe is for overstuffed, filled to the brim with harvest-ness ravioli
Prepare the filling
Prepare the ravioli dough and put it aside, to set for about an hour.
Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat. Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers.
While the meat cooks, prep the sweet potato filling.
Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them). Put them in your medium saucepan of boiling salted water until cooked.
When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside.
Flour your workspace ( I didn’t and I paid for it!)
Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli.
Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara.