Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto

Name: Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto
Cuisine: French
Ingredients: 48 tiny sage leaves (reserved from above); 2 tablespoons (1 ounce) unsalted butter; 4 thin slices prosciutto, cut crosswise into fine julienne; ⅓ cup sage leaves (from about 4 bunches; use the smaller leaves for the fried sage leaf garnish); ½ recipe Pasta Dough; ⅓ cup sage leaves (from about 4 bunches; use the smaller leaves for the fried sage leaf garnish); ⅓ cup sage leaves (from about 4 bunches; use the smaller leaves for the fried sage leaf garnish); 1 cup Beurre Monté; 1 cup crème fraîche; Canola oil for deep-frying; Pinch of kosher salt, or to taste; 8 tablespoons (4 ounces) unsalted butter; 1½ pound sweet potatoes; Pinch of Squab Spice or allspice and nutmeg; 2 slices bacon, frozen and cut into ¼-inch dice; Pinch of Squab Spice or allspice and nutmeg; Pinch of Squab Spice or allspice and nutmeg; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

For a fall agnolotti, I like a sweet potato filling; it’s denser than the traditional version made from the more watery pumpkin. With the cream, butter, and prosciutto, this is a very rich and delicious dish.

Ingredients

Sweet Potato Filling

1½ pound sweet potatoes
8 tablespoons (4 ounces)

Europe
France
Pasta

Method

For the Sweet Potato Filling

Preheat the oven to 350°F.

Cut the ends off the potatoes and wrap the potatoes individually in aluminum foil, dividing 4 tablespoons of the butter evenly among them.