Crab Mascarpone filled Sweet Potato Raviolis with Roasted Asparagus, Mushrooms, and Leeks

I have always wanted to try to make ravioli, and while at Trader Joes this weekend I picked up some mascarpone cheese so figured it was the perfect time. But I wanted to make it healthier, so I set out to make a pasta dough with sweet potatos.

I microwaved 2 sweet potatoes for about 15 minutes until they were very soft. Then I peeled off the skin and mashed them.

I wanted to try out my ninja for kneading bread. It didn't work. It would stop after about 3 turns. So, did it by hand.

Dough Ingredients:
1 1/2 - 2 cups sweet potato
3 egg whites
5 cups flour
1 t salt

I kneaded it for about 5 minutes, and then let it rest for 15.

Then I rolled it out and cut out circles with a glass. (Press down and twist quickly) Try to get the dough pretty thin so you're not eating more pasta than filling.

I filled them with a mixture of:
4 oz mascarpone cheese
1 clove crushed garlic
4 oz parmesan cheese
4 oz crab
salt and pepper

About a teaspoon of filling in each. Then before I put the top on, I put a little water around the edges to help the pasta seal. I also pressed the edges with a fork after hand pressing, because I was nervous they would come open when boiling. Or bypass all of this and get a ravioli press.

The raviolis should be boiled in salted water for 7-8 minutes. 

For the sauce I started by roasting baby portabello mushrooms and asparagus on a baking sheet in a 400 degree oven.

I also cooked some proscuitto briefly, and then tore it into pieces.

Then I cooked about 1 cup of leeks with some garlic, then added about 1/2 cup white wine.

After the wine cooked down I added 1/2 cup mascarpone and 1/4 cup unsweetened coconut milk.

After the sauce thickened, I added in the mushrooms/asparagus, and topped the ravioli with the mixutre and proscuitto.

I drizzled the pasta with a little balsamic glaze.

It was awesome. I will make it again. And again.