Sweet potato ravioli with goat cheese

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Preheat oven for filling (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the sweet potatoes, prick them several times with a fork and place them on the baking tray.

2. 2

   Bake in a hot oven for 45 minutes to 1 1⁄4 hours depending on the size (the potatoes must be soft). In the meantime prepare the pasta dough and let it rest.

3. 3

   Remove the sweet potatoes from the oven, let them cool down for about 10 minutes, then remove the skin. Let them cool down. Mash the potatoes finely and season with salt, approx. 1⁄2 tsp. cinnamon, nutmeg and cayenne pepper.

4. 4

   Stir half the cream cheese into the puree.

5. 5

   Halve the pasta dough and roll out (see page 66). Cut the dough sheet into 16 squares (each approx. 10 x 10 cm). Place approx. 1 heaped tsp. sweet potato filling in the middle of each square, leaving an approx. 1.5 cm wide edge all around.

6. 6

   Spread the edges of the dough with beaten egg white and fold up (see page 67). Place the finished ravioli on a floured board or plate. Process the rest of the dough and filling in the same way.

7. 7

   Bring plenty of salted water to the boil in a wide saucepan. Cook the ravioli in 3-4 portions at low heat for 4-5 minutes. Lift out with a skimmer and drain.

8. 8

   In the meantime, wash the sage, dab dry, remove the leaves and possibly cut into strips. Froth butter and sage briefly in a pan. Heat the ravioli in the sage butter. Serve with the rest of the cream cheese.

Nutrition Facts

KCAL
600 kcal

CARBS
60 g

FATS
31 g

PROTEINS
16 g