Sweet Potato Cavatelli With Sausage, Pancetta, Fried Sage, And Sautéed Wild Mush

  1. For the Cavatelli:
  2. Preheat oven to 350. Pearce sweet potatoes all over and place on a baking sheet. Cook for 30-40 min or until soft. Pull out of oven and peel and pass through a food mill or ricer into a bowl. Cool completely.
  3. Combine cooled sweet potatoes, ricotta, egg, and salt
  4. Place flour on kneading board. Make a well and add the above ingredients. Mix to combine
  5. Keep kneading until the dough comes together and has a smooth consistency. If sticky, add some flour. Don't over knead dough or it will become too tough.
  6. Cut off a small chunck and roll it into a rope about 1/2" thick.
  7. Roll rope in some flour before cutting in 1 inch pieces. With a gnocchi board, start at the top and press each piece to make and indentation and then roll down the board. (If you want, you can go one step easier and forget the gnocchi board, just roll out some dough into a 1/2 inch thick rope, indent a line down the middle and cut in 1 inch segments).
  8. Toss with flour and put on cookie sheets. Apply more flour if they are a bit "sticky". Let rest and dry about 2 hours.
  9. For Ricotta:
  10. In a saucepan over medium heat, add all ingredients and let come to a light boil. Cook for 15 minutes as the liquid and solid separate. Remove from heat and pour into a fine mesh strainer over a bowl and let drain until all liquid is gone.
  11. For Sage Leaves:
  12. In a small saute pan over medium-high heat, add truffle oil until bottom is covered and heat. Drop in 5-6 sage leaves and fry until stiff. Remove and place on plate lined with a paper bowl. Cook remaining leaves.
  13. For sauce:
  14. In a saucepan over medium heat, add sausage. Break up sausage while cooking and salt and pepper. Once done, remove with slotted spoon to a plate lined with paper towel.
  15. Add butter and oil to pan and let melt. Add pancetta and mushrooms and cook until pancetta is done and mushrooms are soft. Add chicken broth if necessary for more liquid. Add back the sausage and stir to combine. Season if necessary. Add some chicken broth to create more of a sauce consistency. Reduce heat and cover.
  16. To Cook Cavatelli:
  17. In a large stockpot over medium heat, boil water and add salt. Make water as "salty as the sea", this flavors the pasta.
  18. Drop them in the water, careful not to overcrowd (cook in 2 batches, if needed). Cook for 7-8 minutes or until al dente.
  19. Scoop cavatelli out with a mesh spoon into serving bowl and top with sauce. Finish with parmigiano-reggiano cheese and serve immediately.
  20. Note: You can also refrigerate or freeze them. To cook them frozen, add about 5 minutes to your cooking time.

cavatelli, sweet potatoes, flour, fresh ricotta, salt, pork sausage, sage, olive oil, butter, salt, serving, milk, heavy cream, salt, white wine vinegar

Taken from food52.com/recipes/33041-sweet-potato-cavatelli-with-sausage-pancetta-fried-sage-and-sauteed-wild-mush (may not work)

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