In medium bowl, combine sweet potato, mascarpone, salt, figs, pepper, and cinnamon. Mix together until smooth. Set aside.

On large surface, pour flour into a mound, adding two pinches of salt. Make a crater in the center and pour in lightly beaten eggs. With fork, mix eggs and flour together, kneading until smooth. Add 2-3 tablespoons of milk if dough feels too dry. Divide dough into 6 balls. Allow dough to sit for 30 minutes until room temperature.

Using a pasta machine or a rolling pin, roll out pasta into thin sheets. Make sure surface is well floured to prevent sticking.

Place about 1 tablespoon of filling—in ball form—onto the sheet. Repeat this 12-15 times, making sure the filling is lined up in even rows and each ball is spread out about 1 1/2’’ apart—I ended up with four rows of three balls. Using your finger, wet the edges of the ball with water to encourage the edges sticking together. Lay a sheet of pasta over the top. Press down around filling until pasta is sealed. Using a sharp knife, pasta cutter, or pizza cutter, cut ravioli into squares. I used a fork to press down and seal the edges.

Serve warm with freshly grated Parmesan, cracked pepper, and fresh thyme.