• 5 sheets fresh pasta (lasagna sheets)
• 4 small yams (about 350g)
• 1 1/2 Tbsp whiskey
• 1/4 cup fresh grated Parmesan cheese
• 1/4 tsp nutmeg
• 1/4 tsp salt
• freshly ground pepper
• 1 egg
• 4 Tbsp butter
• 2 cloves garlic, minced
• 12 fresh sage leaves

Pierce yams with a fork in several places and roast, in their skins, at 400 F for about 40-60 minutes, or until very soft.

Cool and remove yam flesh from the skins, mashing it with a fork. You should have about 3/4 cup yam pulp. Add whiskey, Parmesan, nutmeg, salt and a few grindings of pepper. Taste and adjust seasonings as necessary.

Beat the egg and use it to brush edges of one pasta sheet. Using a teaspoon, place 5 mounds of the yam filling at intervals on half of the pasta sheet, along the long edge.  Leave about 1" in between mounds to make the seams. Brush more beaten egg between the filling mounds; it will seal your ravioli pockets. Fold the sheet in half, covering the yam mixture. Press the pasta layers together between the mounds and cut into 5 squares. Use a fork to press down and crimp the edges together to seal. Repeat with remaining filling and remaining sheets of pasta.

Cook in salted boiling water for 6-8 minutes or until pasta is done. While ravioli is cooking, melt butter in a skillet. Lower heat, adding garlic and sage leaves. Using a slotted spoon, lift ravioli from the water and add to the melted butter. Turn gently to coat on both sides. Serve with extra freshly grated Parmesan.