Cappellacci ravioli with sweet potato filling

Put the sweet potatoes on a baking tray and roast on the middle rack at 450F until tender.

Mound the flour on the work surface, make a well and break the eggs into it.

Beat the eggs with a fork, then draw the flour in from the sides until combined.

Knead with the heel of the hand, folding and turning always in the same direction, for about eight minutes until the dough is smooth.

Wrap the dough in plastic and rest in the fridge about half an hour.

The potatoes took an hour in total, 20 minutes at 450 and 40 minutes at 400, until a fork pierces them easily.

Split the potatoes lengthwise and return them to the turned-off oven for 10 minutes to dry out.

Pass the potato through a food mill to puree it, removing any root as it appears.

Combine the potato puree with the parsley, prosciutto, Parmesan, egg yolk, crushed amaretti and grated nutmeg with a fork. Salt to judgement, since the prosciutto is salty.

Take the dough from the fridge, flour the board and the machine, and pass it through the widest setting three times.

Fold the sheet into thirds and feed it in by the narrow end, then work down the notches to about four.

On a sheet about four inches wide, put dots of filling one inch from the edge and two inches apart.

Dampen the edge lightly with water, fold the sheet over so the edges meet, press firmly around each mound so no air is trapped, and cut with the fluted wheel.

Dust the ravioli with flour. Add the salt to the water, bring back to a boil and cook the ravioli until they float, three to four minutes.

Toss the drained ravioli with the Parmesan so it melts and clings, then add the butter a tablespoon at a time.

Finish with more Parmesan and chopped parsley.