Monday, February 1, 2010

Bacon Sweet Potato Pasta

Inspired by Iron Chef America.
(No pictures this time.)

I made this for a dinner party about a month ago. It was supposed to be a filling for ravioloni (really big Ravioli), but it also works well as a "topping" for pasta. If you use it as a filling for ravioloni, put an egg yoke in each raviolone so you'll have runny yokes for a sauce. (That's what they did on the show.) But it works really well even without the egg yoke.

Serves 10 or 11


Three large sweet potatoes
12 ounces goat cheese
8 ounces ricotta cheese
One package of bacon
Salt and pepper to taste

Bake the sweet potatoes fully, and remove the skin. Mash the potatoes in a mixer with a paddle attachment. Add the cheese and stir till incorporated. Fry the bacon till cooked fully, but not crispy. Pat off the excess grease (but don't get it too dry). Stir into the Sweet Potato and cheese. Add salt and pepper to taste.

Serve over pasta (preferably fresh) or with an egg yoke as a filling for raviolone.


  1. How does the egg yolk work? Do you just throw it on top of the other filling and pray it doesn't break prematurely?

  2. It didn't work when I tried to do it. My pasta was too dry and I couldn't make ravioli. But you make a little well or nest out of the other filling and put the yoke in it. Kinda like she does here, but of course, with just the yoke, and a chicken egg.