Description
Delicious homemade sweet potato ravioli that you can prepare in just 30 minutes, with a flavor that rivals any gourmet restaurant.
Ingredients
Scale
- For the filling:
- 2 medium sweet potatoes (approximately 1 pound), peeled and cubed
- 3 tablespoons olive oil
- 1/4 cup ricotta cheese (substitute: cottage cheese or mascarpone)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the pasta dough:
- 2 cups all-purpose flour (substitute: type 00 flour for more softness)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon water (if necessary)
- For the butter and sage sauce:
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 minced garlic clove
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the sweet potato filling:
- Place the peeled and cubed sweet potatoes in a microwave-safe container with 2 tablespoons of water.
- Cover with a lid or plastic wrap (leaving a small opening).
- Cook in the microwave on high power for 5-7 minutes until very tender.
- Drain excess water and mash until smooth.
- Incorporate the ricotta cheese, Parmesan, nutmeg, garlic powder, salt, and pepper while the sweet potatoes are still hot.
- Allow to cool slightly while preparing the dough.
- Create the pasta dough:
- Form a mound with the flour on a clean surface and make a well in the center.
- Break the eggs into the well and add the olive oil and salt.
- With a fork, gradually incorporate the flour into the eggs, working from the inside out.
- Once the mixture is too thick to stir, use your hands to knead for 5-7 minutes until smooth and elastic.
- If the dough is too dry, add a tablespoon of water; if it’s sticky, add a bit more flour.
- Wrap the dough in plastic wrap and let it rest for 5 minutes.
- Roll out and cut the pasta:
- Divide the dough into 4 equal portions.
- Work with one portion at a time, keeping the others covered with a cloth to prevent drying.
- Using a pasta machine or rolling pin, roll the dough into thin sheets (approximately 1/16 inch thick).
- Form the ravioli:
- Place 1 teaspoon of sweet potato filling at 2-inch intervals on a sheet of pasta.
- Lightly moisten with water around each mound of filling.
- Place a second sheet on top and press firmly around each mound to seal.
- Use a ravioli cutter, cookie cutter, or knife to cut the individual ravioli.
- Press the edges with a fork to ensure an airtight seal.
- Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Add the ravioli in batches (approximately 8-10 at a time).
- Cook for 2-3 minutes until they float to the surface.
- Remove with a slotted spoon and place on a lightly oiled plate to prevent sticking.
- Prepare the butter and sage sauce:
- While the ravioli are cooking, melt the butter in a large pan over medium heat.
- Add the sage leaves and garlic, cooking until the butter turns light golden and has a nutty aroma (approximately 2-3 minutes).
- Remove from heat and add the Parmesan cheese, stirring to incorporate.
- Season with salt and pepper to taste.
- Serve and garnish:
- Gently toss the cooked ravioli in the sage butter sauce.
- Transfer to serving plates.
- Garnish with additional Parmesan cheese, crispy sage leaves, and freshly ground black pepper.
Notes
- To save time, you can use wonton wrappers instead of making pasta dough from scratch.
- The sweet potato filling can be prepared up to 3 days in advance and refrigerated.
- For a gluten-free version, use a gluten-free flour blend with 1/2 teaspoon of xanthan gum to help with elasticity.
- Fresh uncooked ravioli can be frozen for up to 3 months. Place them in a single layer on a baking sheet until completely frozen, then transfer to airtight containers.
- To cook from frozen, no need to thaw, just add an extra minute to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 6-8 ravioli
- Calories: 320
- Sugar: 4g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Keywords: sweet potato ravioli, quick homemade pasta, ravioli in 30 minutes, sweet potato pasta, easy gourmet recipe