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

Preparation info
  • Makes


    • Difficulty


Appears in

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.


Sweet Potato Filling

  • pound sweet potatoes
  • 8 tablespoons (4 ounces)


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.