Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with delicious, creamy sweet potatoes for the perfect fall meal!

Pair this scrumptious pasta dish with a Butternut Squash Kale Salad for all the fall feels!

Sweet potato ravioli sliced in half on plate with whole raviolis and walnuts

When I have a little extra time to make dinner, I love to make my own homemade pasta! There’s really nothing like fresh pasta. And raviolis are one of the easiest homemade pastas to make!

This fall inspired sweet potato filled ravioli is served with a basil brown butter sauce and toasted walnuts. It’s not hard to make, in fact, it can easily be prepared start to finish in under an hour. And I promise, that will be an hour well spent!

Every time I make these sweet potato raviolis for dinner parties, my friends go crazy for them! The flavor is the perfect combination of sweet, buttery and savory, with a nice crunch from the walnuts. Needless to say, this is one fall meal you’re not going to want to miss!

Table of contents

Collage of images showing how to make homemade sweet potato raviolis

Step by step instructions

  1. Prepare the sweet potato filling.
    • Peel and cube 2 pounds of sweet potatoes.
    • Place the cubed sweet potatoes in a large pot of boiling water.
    • Cook until fork tender, about 20 minutes.
    • Once the sweet potatoes are cooked, drain the water, then place the potatoes in a large mixing bowl to cool.
    • Once the potatoes have cooled, add brown sugar, butter, nutmeg and cloves to the mixing bowl.
    • Use an electric hand mixer to mash the potatoes.
    • Set the sweet potato filling aside until ready to fill the raviolis.
  2. Prepare the pasta dough.
    • Add flour to a large mixing bowl, make a well in the middle then add the eggs.
    • Combine well, then add water until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water, one tablespoon at a time.  If sticky, add additional flour, one tablespoon at a time.
    • Once you have a perfect ball of dough, divide it into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller. (← The pasta roller I’ve linked to is the one I use and it’s only $29.95 on Amazon!)
      • Quick tip! If rolling the dough by hand, make sure you roll it out on a clean, floured work surface. You will need a good rolling pin and a lot of arm strength to get it as thin as you need it to be for the raviolis. I HIGHLY recommend the pasta roller, it’s fun and makes your life a whole lot easier!
  3. Make the raviolis.
    • Use a 3 inch diameter pastry cutter to cut the dough into circles.
    • Place a dollop of the sweet potato mixture onto half of the circles, then top with the other half.
    • Use your fingers or a fork to crimp the edges closed.
    • Continue until all of the raviolis are complete.
    • On the stove, bring a large pot of water to a boil over high heat.
    • Working in batches, place 4-6 raviolis at a time into the pot of boiling water.
    • Boil for 2-3 minutes, or until the raviolis float to the top.
    • Use a slotted spoon to remove the raviolis from the pot. Continue until all of the raviolis are cooked.
  4. Make the brown butter sauce.
    • Place a half stick of butter in a small skillet on the stove over medium high heat.
    • Cook until the butter begins to brown, then toss in some fresh chopped basil.
    • Sauté for 1-2 minutes, then remove from the heat and set aside.
      • Quick tip! Fresh sage leaves can be used in place of the basil to make a sage brown butter sauce. Both herbs pair great with this dish!
  5. Toast the walnuts.
    • Place walnuts in a dry skillet over medium high heat.
    • Toast for 4-5 minutes or until lightly browned.
      • Quick Tip! I recommend doing this at the same time you’re preparing the brown butter sauce. Just be sure to keep an eye on the walnuts to make sure they don’t burn.
  6. Plate the dish.
    • Place 4-5 raviolis on each plate, drizzle with the basil brown butter sauce, then top with the toasted walnuts.
Overhead shot of raviolis on two plates with copper fork

Wine to pair with it

The sweetness and spice of the sweet potato filling pairs well with spicy, yet acidic wines. Here are a few options to try!

  • Chardonnay for something juicy & luscious!
  • Gewurztraiminer or Riesling for something sweeter!
  • Prosecco for something sparkly!
  • Merlot for some berry sweetness and spice!

Sides to serve with it

A fresh salad or light veggie side dish pairs perfectly with these Sweet Potato Raviolis. Give one of these scrumptious sides a try!

Raviolis on plate topped with basil brown butter sauce and toasted walnuts

More sweet potato recipes

Looking for more sweet potato recipes to try this fall? Look no further than these 5 fan favorites!

  1. Thai Peanut Sweet Potato Buddha Bowls
  2. Mashed Sweet Potatoes
  3. Italian Turkey Sweet Potato Casserole
  4. 30 Minute Sweet Potato Soup
  5. Gluten Free Sweet Potato Brownies
Raviolis on white plate with copper fork on the side
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Sweet Potato Ravioli

Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with delicious, creamy sweet potatoes for the perfect fall meal!
Servings: 24 raviolis
Prep Time: 50 mins
Total Time: 50 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian

Ingredients

Sweet Potato Filling

  • 2 lbs sweet potatoes
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves

Pasta Dough

  • 3 cups flour
  • 4 eggs
  • 1/4 cup water

Basil Brown Butter Sauce

  • ¼ cup butter
  • 2 tbsp fresh basil, finely chopped

Toasted Walnuts

  • ½ cup walnuts

Instructions

Sweet Potato Filling

  • Peel and cube the sweet potatoes.
  • Place in a large pot of boiling water on the stove and cook until fork tender, about 20 minutes.
  • Once the sweet potatoes are cooked, drain and place in a large mixing bowl to cool,
  • Add the brown sugar, butter, nutmeg and cloves to the bowl with the cooked sweet potatoes.
  • Use an electric hand mixer to mash the sweet potatoes. Set aside until ready to fill the raviolis.

Pasta Dough

  • Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
  • Combine well, then add the water until a solid ball forms that is not dry, yet not sticky.
  • If dry, add additional water, 1 tbsp at a time. If sticky, add additional flour, 1 tbsp at a time.
  • Once you have a solid ball of dough, divide it into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.

Raviolis

  • Use a 3 inch diameter pastry cutter to cut the dough into circles.
  • Place a dollop of the sweet potato mixture onto half of the circles of pasta dough, then top with the other half of the circles of pasta dough.
  • Use your finger, or a fork, to crimp the edges of the raviolis closed.
  • Continue until all of the raviolis are complete.
  • Working in batches, place 4-6 raviolis at a time, in a pot of boiling water for 2-3 minutes, or until they begin to float.
  • Use a slotted spoon to remove the raviolis from the water. Repeat until all of the raviolis have been cooked.

Basil Brown Butter Sauce

  • Place the butter in a small skillet on the stove over medium-high heat.
  • Once the butter begins to brown, toss in the chopped basil.
  • Sauté for 1-2 minutes, then turn off the heat and set the brown butter aside.

Toasted Walnuts

  • While browning the butter, heat another small skillet on the stove over medium high heat. Add the walnuts and toast for 4-5 minutes, or until lightly brown.

Plating the Dish

  • Place 4-5 raviolis on each plate, drizzle the brown butter sauce over the raviolis, then sprinkle the toasted walnuts on top.

Notes

  • I highly recommend using a pasta maker to roll out the dough. It’s very hard to get the dough thin enough just using a rolling pin. You can find the pasta maker I use and have linked to above on Amazon for under $30.

Nutrition Facts

Calories 145kcal (7%)Carbohydrates 21g (7%)Protein 4g (8%)Fat 5g (8%)Saturated Fat 2g (10%)Cholesterol 35mg (12%)Sodium 57mg (2%)Potassium 165mg (5%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 5503mg (110%)Vitamin C 1mg (1%)Calcium 22mg (2%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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