1 freshly rolled large fresh pasta sheet, or 24 gyoza or wonton wrappers
flour, for dusting
1 egg yolk, for brushing
2 amaretti biscuits, crumbled
3 small sweet potatoes, peeled and chopped
40 g (1 1/2 oz) Parmesan cheese, grated
grating of nutmeg
salt and pepper
50 g (2 oz) butter
8 sage leaves
To make the filling, cook the sweet potato in a large saucepan of boiling water for 10 minutes or until just soft, then drain well. Leave to cool slightly, then mix together with the cheese and nutmeg in a bowl and season to taste.
Lay the pasta sheet on a clean work surface lightly dusted with flour, then cut out 12 x 3 cm (1 inch) squares and 12 x 4 cm (1 1/2 inch) squares. Alternatively, use gyoza or wonton wrappers. Place a heaped tablespoon of filling in the centre of a smaller square or wrapper, then brush a little egg around the edges. Lightly brush the edges of the larger squares or wrapper with egg and place over the filling. Gently press out any excess air and then use your fingers to seal. Place on a baking sheet lightly dusted with flour. Repeat with the remaining squares or wrappers and filling.
Cook the pasta in two batches in a large saucepan of salted boiling water for 3 minutes. Drain, reserving a little of the cooking water.
To make the sage butter, heat the butter in a small frying pan until it foams. Add the sage leaves and cook for a minute, then whisk in 3–4 tablespoons of the cooking water to form a sauce. Arrange the pasta on plates and drizzle over the sauce. Serve sprinkled with the amaretti biscuits.