Sweet Potato Ravioli

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the sweet potatoes, prick them several times all around with a fork and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45 minutes - 1 1/4 hours depending on size. The sweet potatoes must be soft when pressed

2. 2

   Put flour and approx. 1/2 teaspoon salt into a mixing bowl and mix. Add eggs, olive oil and 1 tbsp. water. Knead with the kneading hooks of the hand mixer to a smooth, supple dough which comes off the bowl wall well. If the dough is too crumbly, add some water and knead in some flour. Take the dough out of the bowl and knead it on the work surface (if the dough has the right consistency you don't need any flour on the work surface) with your hands for 8-10 minutes until the dough is elastic. Form the dough into a ball, wrap it firmly in foil and let it rest at room temperature for at least 30 minutes

3. 3

   Remove the sweet potatoes from the oven, let them cool down for about 10 minutes and remove the skin. Let the sweet potatoes cool down, mash them and season with salt, cinnamon, nutmeg and cayenne pepper. Crumble 75 g goat's cream cheese and mix half of it into the puree

4. 4

   Halve the pasta dough, wrap one half in foil again and roll out the other half to a thin square (approx. 40 x 40 cm) on a lightly floured work surface. Always roll diagonally so that the dough does not shrink so much. Also lift the dough in between, turn it if necessary and sprinkle some flour under the dough

5. 5

   Cut the dough into 4 x 4 approx. 10 cm squares. Place approx. 1 heaped teaspoon of filling on each dough corner, leaving an approx. 1.5 cm wide rim. Spread the edges of the dough all around with egg white and fold the opposite corner over the filling. Press the edges of the dough well together. Place the finished ravioli on a floured baking tray. Roll out the remaining half of the dough like the first one and fill

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 the sage, shake dry and pluck off the leaves. Leave the leaves whole or cut into strips, depending on their size. Put butter and sage in a pot and foam the butter briefly while stirring. Arrange the ravioli on plates and sprinkle with the remaining goat cheese (approx. 75 g). Spread sage-butter over it

8. 8

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
590 kcal

CARBS
60 g

FATS
31 g

PROTEINS
16 g