PrincessMushroom posted this Vegetarian Main dish over 3 years ago.
Prep time: 45 minutes
Cook time: 15 minutes
Yields: 4 plates of 4 Ravioli
Additional information:
This recipe I actually found on bbcnews.com. I had to change it a little bit since everything was in grams and not tablespoons, etc. They also called for a spice called rocket, which I later learned from a friend who visted London is actually arugala (spelling?). Anyway, I just substituted a little basil and oregano instead, and thought it tasted great - no rocket fuel needed in this recipe for it to send sparks through your taste buds the first time you eat it! (aka - it''s really good!)
Sweet Potato Filling:
Stab sweet potato a few times, cut it in half and stick it in the microwave for about 10 minutes, or until it is soft through and through.
In the meantime, heat the olive oil over medium-low heat.
Put in diced onion and cook for about 1 minute.
Turn off the heat and pour in the chopped garlic and chili flakes.
Scoop out the cooked sweet potato and mash it up together with the onion/garlic/chili mix.
Add the nutmeg, basil, and oregano.
Add the parmesan cheese.
Chill.
Ravioli Dough:
Beat the eggs, nutmeg, olive oil, water, and salt.
Add flour a little at a time and knead until smooth and elastic, but not sticky.
Roll out between two sheets of wax paper that have been floured until about 1/16 inch thick.
Cut dough in half.
Place about one inch to two inch balls of filling on a half of the dough. Space the fillings by about an inch to an inch and a half. Then, dip your finger in some water and trace between the fillings the boarders of the ravioli. Place the other half of the dough on top of the half with the filling on it, and push down slightly where those water trace marks will be. (Putting the water on helps to seal the dough pieces so that your ravioli filling won't leak out). With a knife, cut along those water lines (which you can't see anymore) and around the filling balls. Once you cut out a ravioli, take a fork and press down on all sides to seal the raviolis shut.
Cooking:
Heat a big pot of water and salt it.
Once it comes to a boil, put in enough raviolis to cover the bottom.
Cook them until they float plus 3 minutes (so, cook 3 minutes past when they start to float). Then take them out, and drizzle a little olive oil on them so that they don't stick together.
Repeat with the rest of the raviolis.
Servings:
As your raviolis are cooking, put some pine nuts in a pan and turn on medium-high (or put them in your toaster oven at 300 degrees). Cook them, shaking them every few minutes, until they just start to turn a little golden. Then take off heat.
Serve the raviolis on a plate (about 4 per plate is actually a lot). Pour over heated Classico Vodka Sauce (or another creamy sauce) and top with a handful of pine-nuts.