Sweet Potato Agnolotti With Sage Cream, Brown Butter, And Prosciutto

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Michael Ruhlman


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1 1/2 pounds sweet potatoes

8 tablespoons (4 ounces) unsalted butter

2 slices bacon, frozen and cut into small dice

Pinch of allspice

Pinch of nutmeg

Kosher salt, to taste

Freshly ground black pepper

Pasta ration for 3 eggs and 4 ounces flour

1/3 cup sage leaves (from about 4 bunches, use the smaller leaves for the fried garnish)

1 cup crème fraîche

1 cup beurre monté

Pinch of kosher salt

Canola oil for deep frying

48 tiny sage leaves

2 tablespoons unsalted butter

4 thin slices prosciutto, cut into fine julienne

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