Recipe: Swiss Hotel’s Sweet Potato Ravioli

Editor’s note: Recipe first published in the 1990 Index-Tribune Christmas Magazine. See more recipes here.

Swiss Hotel: Sweet Potato Ravioli

By former chef Michael Pardus, who was hired by Hank Marioni to lead the kitchen in 1992

One could argue the Swiss Hotel is the most iconic restaurant in Sonoma, having sat on the Plaza for decades in a building that dates back to the 1830s. While its richly delicious butternut squash ravioli is a winter staple, back in the ‘90s, it was all about the sweet potato.

Pasta:

1-1/2 cups semolina flour

½ cup all-purpose flour

2 eggs

Water

In a large bowl, mound the flours. Make a well in the center of the flours and add the eggs. Knead until eggs are mixed in and then add a teaspoon of water at a time until dough is firm, smooth and not at all sticky. If dough gets too wet, add a bit of flour. Allow dough to rest for 30 minutes. Roll out sheets with a pasta maker or by hand, being careful not to tear any.

Filling:

2 large sweet potatoes

2 tablespoons sugar

½ cup grated parmesan cheese

Nutmeg, salt and pepper to taste

Peel and dice the potatoes. Add sugar to boiling water and cook potatoes until tender. Drain and place on a cookie sheet. Dry potatoes in a warm oven for 5 minutes. Mash potatoes with cheese. Add nutmeg, salt and pepper to taste. Filling should be dry enough to form loose balls. If it’s too moist, add more cheese until it comes together.

To make ravioli:

Divide pasta into two pieces. Roll each out as thin as possible in a rectangle at least 6-inches wide. On one piece, place heaping tablespoon of filling in two rows, each 1.5 inches apart, and at least 1 inch from the edge of the dough.

Paint between each mound of filling with a wash made from one beaten egg plus one tablespoon of water. Cover with top sheet and gently press dough together between the mounds. Seal each one by pressing the edges firmly together. Cut raviolis, and store in the refrigerator for up to two days.

To cook raviolis:

Boil salted water and add pasta, cooking until the edges are tender (about 2 minutes). Drain ravioli, arrange on plate and top with sauce.

Sauce:

¼ pound of unsalted butter

1 tablespoon of white wine vinegar

1 teaspoon honey

1 teaspoon of fresh sage, chopped

1 tablespoon of biscotti crumbled

Heat vinegar and honey together until honey dissolves, and reserve. When raviolis have cooked and are ready to be served, melt butter in small sauce pan until it foams. Just as the foam subsides and the butter turns light brown, add the sage and vinegar mixture and pour over the raviolis. Sprinkle with biscotti.