Sweet Potato Ravioli

  • Serves: 4
Gluten free sweet potato tortelloni 2 (2)_sml

Method:

  1. Make the filling by crushing 200 g (7 oz) of the baked sweet potato in a bowl with a fork and mix with the goats’ cheese, thyme and nutmeg. Adjust the seasoning and keep cold.
  2. Make the pasta by putting the flour on a work surface and creating a well in the centre. Break the eggs into the well and mix together. Carry on kneading until the pasta feels like play dough.
  3. Roll the pasta in small quantities with a rolling pin until you reach the thickness you desire and cut out circles with a 9 cm (3½ in) diameter cutter.
  4. Place a teaspoon of the filling in the centre of the pasta. Fold over the other side of the pasta to create a half moon and press around the edges to seal the parcels. Place on a tray sprinkled with a little of the flour, ready to cook later.
  5. To make the sauce, cook the rapeseed oil, garlic and chillies in a hot sauté pan for a couple of minutes or until light golden. Add the white part of the choi-sum, cover the pan and leave to wilt for 2 minutes. Add the sweet potato chunks and green part of the choi-sum, cover and remove from the heat.
  6. In the meantime, cook the ravioli in a large pan of gently boiling salted water for approximately 3 to 5 minutes, depending on the thickness of your pasta.
  7. When the ravioli is cooked, drain and toss into the sauce with the olive oil. If the sauce is too dry add a couple of spoonfuls of the water used to cook the ravioli. Sprinkle with the pine nuts and serve.
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