Preparation time: 30 minutes
Cooking time: 5 minutes
For the filling
1 large baked sweet potato, cold
100g (4oz) goats’ cheese
2 tsp chopped thyme
½ tsp grated nutmeg
For the pasta
250g (9oz) gram flour (chick peas), sifted, plus extra for dusting
For the sauce
2 tbsp rapeseed oil
5 garlic cloves, crushed but still left in cloves
1-2 chillies, cut into large pieces
200g (8oz) choi-sum, cut into pieces and the white part separated from the leaves
Leftover cooked sweet potato from the filling, broken into small chunks
4 tbsp extra virgin olive or rapeseed oil
30g (1oz) toasted pine nuts
Salt and cracked black pepper
- Make the filling by crushing 200g 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.
- Make the pasta by putting the flour on a work surface and create a well in the centre. Break the eggs into the well and mix together. Carry on kneading until the pasta feels like “playdoh”.
- Roll the pasta in small quantities with a rolling pin until you reach the thickness you desire and cut out circles with a 9cm diameter cutter.
- 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 flour, ready to cook later.
- 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.
- In the meantime, cook the ravioli in a large pan of gently boiling salted water for approximately 3-5 minutes, depending on the thickness of your pasta.
- 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.
Recipe and image courtesy of lovesweetpotatoes.com
© Felice Tocchini 2014