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.