Sweet Potato Ravioli

These are a bit of work, but quite tasty as a gourmet treat.

Preparation Time: Quite a bit.  Depends on how quick your fingers are.

Ingredients:
Dough:
4 eggs, beaten
¾ cup water
3 ¾ cups sifted all-purpose flour
1 ½ teaspoons salt

Filling:
1 large sweet potato baked, cooled and mashed, about 1 cup
1 cup Parmigiano cheese grated
2-3 tablespoons prosciutto chopped
1 egg, yolk only
2-3 tablespoons Italian parsley chopped
⅛ teaspoon nutmeg
Salt, pepper to taste

Directions:
Dough:
In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.  Roll the two parts into sheets of desired thickness.

Ravioil:
Place the baked, cooled and mashed sweet potato in a bowl and add the grated cheese, prosciutto, egg yolk, parsley, the nutmeg, salt and pepper, and mix. This may be prepared ahead. Make the ravioli, by laying down one of the sheets and dotting it with 2-teaspoon mounds of filling about 2 inches apart (don't be stingy). Lay a second sheet over the first, tamp down gently around the filling to join the two sheets together and cut the ravioli free with a serrated pastry wheel. Continue laying down and dotting sheets until the filling is used up.

These are wonderful boiled for a couple of minutes and then fried in an herb butter.

Source: About.com
Servings: 2 for entree.  More for side.