By Thomas Keller
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.
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.