Recently my husband and I went on a little weekend getaway, just the two of us! One of the nights we went to a fabulous restaurant in Downtown Kansas City, Michael Smith. The first course served was a sweet potato sage ravioli. It was divine! I knew the moment I saw it on the menu I had to have it and I knew the moment I tasted it that I had to recreate the flavors at home. Due to the fact that I am chasing around a toddler, who is walking at full speed these days, homemade ravioli just isn’t in my immediate future. So I came up with the next best option….giant pasta shells! This is a dish I can make while my little girl is tugging on my pant leg waving a spatula in the air. And by the way she loved it!
Sweet Potato Ricotta Shells
- 1 Large Sweet Potato
- Salt, Pepper, Extra Virgin Olive Oil
- Large Shell Pasta
- 1 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese
- 1 Clove Garlic, minced
- Zest from 1/2 a Lemon
- 1 tsp. Fresh Sage, chopped
Preheat the oven to 400 degrees. Peel and chop the sweet potato into equal sized pieces. Toss with salt, pepper and about a tablespoon of oil.
Using a spoon or a spatula gently scoop the sweet potato filling into the shells. Yes…those are chicken feet walking along my spatula.
Option 1: Herb Infused Oil
Combine 5 chopped fresh sage leaves, 5 chopped fresh basil leaves and 4 tablespoons of Extra Virgin Olive Oil. Stir to combine and let sit for several hours. Drizzle over the shells, and sprinkle with Parmesan cheese. This herb infused oil is actually a good thing to have around your kitchen.
Option 2: Brown Butter Sage Sauce
Heat 2 tablespoons butter in a small saucepan over medium high heat just until starting to brown. Add 5 chopped fresh sage leaves, cook for about 30 seconds and add the juice from half a small lemon. Remove from the heat and drizzle over the shells.
I hope you enjoy these tasty little pasta shells as much as my family did!