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

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

  • pound sweet potatoes
  • 8 tablespoons (4 ounces)

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.