Sweet Potato Agnolotti with Sage Cream & Prosciutto

I received The French Laundry Cookbook for Christmas and I was anxious to try out one of the recipes. The sweet potato agnolotti was one of the first to catch my eye. What could be better on a fall/winter day?

The filling was sweet and delicious, and offset the gentle sourness of the crème fraîche perfectly. Each one was like a little “pillow from heaven.”

This recipe was good in that it afforded me the opportunity work some more on my pasta skills, and to try out one of my new gadgets, a “chinois” (or conical sieve.) It worked like a champ.

For a good description of the recipe, read this blog entry from someone else who tried it. You can look at the rest of my photos of the cooking process here.

In other news, I signed up for a knife-skills class today. Hopefully I’ll come out of the thing with a few tricks to speed up my prep work.