Potato ravioli with braised tomatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the sweet potato and cook in plenty of salted water for about 30 minutes until soft, depending on size

2. 2

   Put flour and approx. 1/2 teaspoon salt into a mixing bowl and mix. Add eggs, 1-1 1/2 tbsp olive oil and 1 tbsp water. Use the dough hook of the hand mixer to knead into a smooth, supple dough that comes away well from the bowl rim. If the dough is too crumbly, add some more water, it is too moist, knead in some more flour. Remove the dough from the bowl and continue kneading on the work surface (if the dough has the right consistency, no more flour is needed on the work surface) with your hands for 8-10 minutes until the dough is elastic. Form the dough into a ball, rub with a little oil, wrap it firmly in foil and let it rest at room temperature for at least 30 minutes

3. 3

   Drain the sweet potatoes, steam briefly, leave to cool for about 10 minutes and remove the skin. Mash sweet potatoes and season with salt, cinnamon, nutmeg and cayenne pepper. Stir the pecorino into the puree. If necessary, stir in some breadcrumbs so that the mixture becomes a little firmer

4. 4

   Halve the pasta dough, wrap one half back into the foil and roll out the other half to a square (approx. 13 x 13 cm) on a lightly floured work surface. Dust the dough lightly with flour again and roll it in several steps in the pasta machine to 2 thin strips (each approx. 15 x 40 cm). If it tears or forms holes, fold it up again and roll it again until you get to the thinnest roller setting. If no pasta machine is available, roll out the dough on a floured work surface into 2 very thin strips (approx. 15 x 40 cm). Process the rest of the dough in the same way

5. 5

   Put the filling into a piping bag, cut off a small tip and squirt spots (approx. 2 cm Ø) on 2 of the four pastry sheets, leaving a gap of approx. 3 cm. Spread the edges of the dough with egg white. Place a 2nd dough sheet on each and press the edges well together. Use a knife or dough wheel to cut into pieces of approx. 5 x 5 cm. Place the finished ravioli on a floured baking tray

6. 6

   Place the ravioli in portions (approx. 3 portions) in a large pot with plenty of boiling salted water and cook over a low heat for 4-5 minutes. Remove with a skimmer and drain well

7. 7

   Wash and drain the thyme. Wash and halve the tomatoes. Heat 1 tablespoon of olive oil in a frying pan and braise the tomatoes for about 5 minutes. Season with salt and pepper, add honey and thyme. Add butter and let it melt, then add the ravioli to the pan and fry for 2-3 minutes. Arrange on plates. Serve with pecorino cheese

Nutrition Facts

KCAL
340 kcal

CARBS
46 g

FATS
11 g

PROTEINS
13 g