Chef Sean's Signature Recipes

Sweet Potato Agnolotti

Fresh pasta, stuffed with sweet potato and surrounded by fresh herbs and cherry tomatoes, covered in freshly grated Asiago cheese


Pasta Dough

  • 2 cups all purpose flour, plus more for dusting
  • ½ cup semolina flour
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 tablespoons water, as needed


  • 1 pound (2 small) sweet potatoes, roasted and peeled
  • 1 garlic clove, roasted and peeled
  • 1/4 cup creme fraiche
  • 3 ½ tablespoons Asiago cheese, finely grated
  • 1 large egg yolk, room temperature
  • Salt and pepper to taste


  • 3 Tbsp butter
  • 2 cloves garlic, minced
  • Fresh thyme, picked from stem and chopped
  • 1 cup cherry tomatoes
  • Fresh basil, roughly chopped
  • Salt and pepper to taste
  • Asiago cheese, finely grated


  1. Roast potatoes and garlic in an oven set to 350 until the potatoes are cooked through and the garlic is brown and soft.
  2. To make the pasta dough; mix together flours and salt. On a clean surface, make a mound with the flours and create a well in the middle. Add the eggs and olive oil to the well. Using a fork whisk the egg and oil together while slowly combining the flour. Continue to mix in the flour until a rough dough forms.
  3. Knead the dough, adding a small amount of water if it feels too dry. The dough should be stiff but pliable. Continue to knead the dough until it becomes smooth to touch, and bounces back when pressed with a finger. Wrap the ball of dough in plastic wrap and place into the fridge for at least 20 minutes.
  4. To make the filling; in a food processor, combine cooled sweet potato and garlic. Blend until smooth, then transfer to a mixing bowl. To the potato mixture, stir in creme fraiche, Asiago, and egg yolk until well combined. Season with salt and pepper to taste, transfer to a piping bag, and place in the fridge until ready to use.
  5. Using a pasta roller, roll out sheets of pasta to about 1/16” thick. Cut the sheets into 12” sections and work with one at a time.
  6. On a floured surface, place a sheet of pasta with the long side towards you. Pipe 1 teaspoon of the filling 1” from the bottom and 3/4” from the side. Continue to pipe 1 teaspoon sized dots 3/4” from each other in a line across the pasta. Lightly brush water around each dot of filling to help the pasta stick.
  7. Fold over the bottom 1” of pasta to cover the filling, sticking it down just above each dot. Press gently around each dot, being sure to press out as much air as possible, and sealing in the pocket of filling. Fold the filled end of the pasta up over the next 1” of pasta, to create a small pocket. Trim the excess pasta at the top using a pasta cutter or knife. Cut between each pocket of filling, and place the individual pastas on a tray. The uncooked pasta will last in the fridge for up to a week, and 3 months in the freezer.
  8. Place a large pot of salted water on the stove to boil. Boil the pasta for 4 to 5 minutes, or until they begin to float to the top.
  9. In a frying pan over medium-high heat, add 1 Tbsp of butter. Once melted and bubbling, add garlic and thyme, cook until soft and fragrant. Toss in tomatoes, sauté until they begin to blister and split open. Add in remaining butter, and season with salt and pepper to taste.
  10. To the pan, add in the cooked pasta. Toss together with fresh basil until just combined.
  11. Serve hot, topped with plenty of finely grated Asiago cheese.