Sunday 5 October 2014

Posted by Judie on Sunday 5 October 2014
The combination of the sweetness of the sweet potato and the tangy taste of the goat cheese makes for a perfect ravioli filling. The ravioli I made were about 2 inches in diameter, with a teaspoon of filling in each one. They freeze well, so it pays to make a big batch :)

Makes about 48 ravioli

For the ravioli:
  • 1 batch fresh egg pasta dough
  • 1 (about 450g) sweet potato, peeled and cubed
  • 1 onion
  • 1/2 red chilli
  • 100g goat cheese
  • 1 tsp dried oregano
  • 1 egg (for sealing the ravioli)
  • salt
  • pepper
  • 1 tsp cumin
  • 1 tbsp butter
  • 1 tsp honey
For the sauce (serves 2): 
  • 50g butter
  • 1/2 cup white wine
  • 3 sprigs of thyme

Start by making the pasta dough. While it is resting in the fridge, start by roasting the sweet potato. Put in a baking tray, drizzle with oil and season with salt, pepper, and a teaspoon of cumin. Bake at 200 degrees for about 30 minutes or until soft. 

In the meantime, dice finely the onion and chilli. Heat 1 tbsp of butter in a pan, add the onions and cook for about 5 minutes or until golden. Add the chilli, honey, and oregano and cook for 2 more minutes, then turn off the heat. After the sweet potato is ready, put it in the pan with the onions and mash it with a fork. It does not need to be smooth, a little texture is better. Leave it to cool down for some minutes, then crumble and mix the goat cheese into the mixture.

Roll out the pasta dough as thinly as possible. It helps to divide the dough into sections, as it is more manageable. Mark out the size of ravioli that you would like, and put a teaspoonful of the mixture into the centre of each one. Beat the egg, and wet the borders of each ravioli. Cover everything with another layer of pastry, making sure to press around the mixture for each ravioli and removing as much air as possible. Cut them out, and press the borders with a fork. Repeat until you are out of mixture and/or dough. 

To cook the ravioli put them in a pot of salted boiling water for about 10 minutes, or until pasta is soft, it depends on the thickness. In the meantime, heat the 50g of butter, add the wine and leave to reduce for 5 minutes. Add the thyme leaves and a couple of tablespoons of the pasta cooking water. When the ravioli are ready, toss in the pan with the sauce, and serve, topped with grated parmesan. 

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  1. hmmm....can you give a little more detail as to what you mean by "red chili"? there are hundreds of red chilis. Might it also be called a red pepper?

    1. Hi Mike! To be honest I use any chilli that I might have at hand. I don't really search for a specific one. I usually use a spicy one which does not blow your head off!