I've been in the mood to make some real pasta in a while and have been wanting to try out agnolotti. Agnolotti are Piedmonts version of ravioli and I have to say that I think Piedmont has something over on the rest of Italy. They're pretty easy to make and you don't need forms like Ravioli plus they hold more sauce than Ravioli do.I filled the Agnolotti with sweet potatoes as apposted to using butternut squash as usual. The sweet potatoes after being spiced up with squab spices (cloves, cinnamon, corriander, black pepercorns, allspice, white pepper toasted and then all ground in a spice grinder) and mixed with butter and diced bacon taste about the same but has more body.
The sauce is a mix of buerre monte and creme fraiche with 1/3 cup of blanched sage leaves blended in and strained. It's then topped with jullienned proccuto, browned butter and deep fried sage leaves.
As a side note: I've noticed my youtube videos don't show up on my main page. To see them go to Food -> Blog