Purple Sweet Potato and Goat Cheese Ravioli

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These little purple filled pockets are delish. You could dress them up with a nutty browned butter sauce but they are perfect naked with just a drizzle of high quality olive oil and a grating of sea salt and fresh pepper.


You could easily sub in orange-fleshed sweet potatoes but I had some purple ones left over from this bread recipe.


Purple Sweet Potato and Goat Cheese Ravioli


  • 500 g purple sweet potato, peeled and chopped into chunks
  • 100 g soft goat cheese
  • 3 sprigs thyme, leaves removed and finely chopped
  • 1/4 cup grated parmesan cheese
  • Pinch of nutmeg
  • 2 Tbsp butter
  • 1 egg yolk
  • 2 Tbsp olive oil
  • 1/4 to 1/2 tsp salt

Place the potato into a medium saucepan and cover with water along with a pinch of salt. Bring to a boil and cook for 15-20 minutes or until soft. Drain the potato and mash or force through a ricer. Mix in the rest of the filling ingredients and allow to cool to room temperature. Scoop the filling into a piping bag fitted with a round tip.


  • 4 eggs
  • 75 g semolina flour
  • 325 g OO flour
  • 1 Tbsp olive oil
  • 1/2 tsp salt

In the bowl of a stand up mixer, mix the flours and salt until combined. Add the eggs and the oil and knead with a bread hook for about 5 minutes. Divide dough into 2 and wrap each in plastic. Chill in the fridge for about an hour.

Roll dough to a thickness where you can just see the light through it when held up to the light. Pipe 1 1/2 tsp of filling about 2 inches apart along the length of the dough. Using a spray bottle filled with water, mist the surface of the dough, fold over and seal. Using a pizza cutter or a roller with a fluted edge, cut the ravioli into squares. Place the ravioli onto a well-floured surface. Repeat with the remaining dough and filling.

Cook the ravioli in a large pot of salted boiling water until al dente, about 7 minutes. Drain well and toss with some very high quality olive oil and Parmesan cheese. Serve with a good grating of sea salt and black pepper.


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