Make pasta sheets using 50/50 semolina and flour.

 

Place the baked, cooled and mashed sweet potato in a bowl and add the grated cheese, prosciutto, egg yolk, parsley, the nutmeg, salt and pepper, and mix.

This may be prepared ahead.

Make the ravioli, by laying down one of the sheets, brush with egg wash and dot it with 2-teaspoon mounds of filling about 2 inches apart.

Lay a second sheet over the first, tamp down gently around the filling to join the two sheets together and cut the ravioli free with a serrated pastry wheel.

Continue laying down and dotting sheets until the filling is used up.

Boil up the ravioli until tender.

Since the pasta is fresh, it will take about 4 minutes.

Melt butter in a sauce pan.

Let the butter start to brown and when it is browned but not burned, add the salt and pepper and sage, stir a few moments.

Remove the ravioli from the water and drain well.

Sauté the ravioli in the butter sage sauce for a few seconds then transfer them to warmed plates.

Garnish with the cheese.