Sweet Potato Ravioli with White Bean and Poblano Relish

3 large sweet potatoes, peeled and cut into 1-inch pieces
4 Tbsp. unsalted butter
¼ cup creme fraiche
1 Tbsp. chipotle pepper purée
1 Tbsp. molasses
to taste, salt and freshly ground black pepper
4 sheets fresh pasta dough
2 eggs beaten with 1 Tbsp. water

Balsamic Glaze:
2 cups balsamic vinegar

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