Sweet Potato Ravioli
Ravioli with sweet potato filling is a recipe featuring fresh ingredients from the ravioli category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g flour
- 3 eggs
- 2 tbsp olive oil
- Salt
- 200 g sweet potatoes
- 200 g quark
- 2 tbsp freshly chopped thyme
- 100 g freshly grated Parmesan
- pepper (ground)
- Nutmeg (freshly grated)
- flour (for working)
- 40 g walnut kernels
- 2 sprigs parsley
- 20 g butter
Instructions
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1.
Knead the flour, eggs, a little water and oil with 1 tsp salt into a smooth, firm dough. Shape into a ball, wrap in cling film and let rest for about 30 minutes.
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2.
Wash the sweet potatoes and cook them in salted water for about 30 minutes until tender. Peel, press through a potato masher and allow to steam off. Mix in the egg yolk, well-drained quark, thyme and 2 tbsp parmesan. Season with salt, pepper and nutmeg.
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3.
Roll out the pasta dough on a floured surface or using a pasta machine into thin sheets. On half of the sheets place small dollops of filling with a teaspoon or piping bag. Cover with the second sheet, press edges together and cut into circles with a wavy rim.
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4.
Boil the ravioli in boiling salted water for 6-7 minutes until cooked through.
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5.
Chop the walnuts. Rinse the parsley, dry by shaking, pluck leaves and chop. Toss the drained ravioli in a hot pan with butter, sprinkle with parsley, remaining cheese and walnuts, then serve.
