SWEET POTATO & GOAT'S CHEESE RAVIOLI
Fresh pasta is incredibly satisfying to make and far easier than you may think
Provided by Silvana Franco
Categories Dinner, Main course, Pasta
Time 1h35m
Number Of Ingredients 7
Steps:
- For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
- For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
- Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
- Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
Nutrition Facts : Calories 507 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.02 milligram of sodium
ROASTED SWEET POTATO AND FETA RAVIOLI
An amazingly easy and relatively quick (most of the time is for roasting the potato)recipe for delicious little raviolis. great with a tomato-y buttery sage kind of sauce. By way of the Chicago Tribune.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
- Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
- Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
- Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
- Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water.
- Top with remaining 16 skins; push out any air pockets. Press to seal.
- Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
- Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes.
- Drain; divide among four plates. Drizzle with sauce or sage butter.
Nutrition Facts : Calories 273.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 5.8, Sodium 530.6, Carbohydrate 52.2, Fiber 2.8, Sugar 2.5, Protein 7.9
SWEET POTATO RAVIOLI
This is from 1001 Low Fat Vegetarian Recipes. Pumpkin or winter squash could be used in place of the sweet potatoes. Serve with a curry or sage sauce.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
- Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
- Top with a second wonton wrapper and press edges together to seal.
- Repeat with remaining wonton wrappers and potato mixture.
- Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
SWEET POTATO RAVIOLI WITH ASIAGO CHEESE SAUCE
This makes a lovely first course for an Autumn dinner party. I love using wonton wrappers to make ravioli, they're so easy to work with! This is my adaptation of a recipe I found in "Treasury of Cooking Healthy"
Provided by Hey Jude
Categories Yam/Sweet Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350° Bake sweet potatoes 40-45 minutes or until tender; cool completely and then peel them and mash the pulp Stir in yogurt, chives and sage.
- Place wonton wrappers on counter Spoon 1 rounded tsp of potato mixture in the center of each wonton Spread filling kind of flat but leave a 1/2 inch border; brush edges lightly with water, fold them in half diagonally and press edges lightly to seal Place the filled wontons on a baking sheet and cover them loosely with plastic wrap.
- Bring 1 1/2 quarts of water to a boil in a large saucepan; reduce heat to medium, then add a few ravioli at a time (do not overcrowd) Cook until tender, about 9 minutes then transfer to a platter with a slotted spoon.
- Melt butter in a small saucepan over medium heat Stir in flour; cook 1 minute, stirring constantly Gradually stir in milk and chicken broth; cook and stir until slightly thickened, about 4 minutes, then stir in cheese, nutmeg, white pepper and cinnamon.
- Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
- You can sprinkle additional chopped fresh sage over as a garnish.
Nutrition Facts : Calories 136.8, Fat 2, SaturatedFat 1.1, Cholesterol 6.4, Sodium 187.5, Carbohydrate 25.2, Fiber 1.8, Sugar 2.1, Protein 4.4
SWEET POTATO AND GOAT'S CHEESE SALAD
Make and share this Sweet Potato and Goat's Cheese Salad recipe from Food.com.
Provided by hectorthebat
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Put the pine nuts on one and cook for 5 minutes until golden (time it, as they burn easily). Tip onto a plate.
- Halve the onions, peel and cut into thin wedges. Put in a large bowl with the sweet potatoes, oil and sugar and toss to ensure they're evenly coated. Spread out on the other baking tray and roast for 15 minutes.
- Add the tomatoes and cook for another 10-15 minutes, then leave to cool slightly.
- Share the rocket between four plates. Add the warm roasted veg, cut the cheese into small pieces and scatter on top with the pine nuts. Drizzle on the balsamic glaze and serve.
Nutrition Facts : Calories 512.1, Fat 31.2, SaturatedFat 12, Cholesterol 39.6, Sodium 338.9, Carbohydrate 44.2, Fiber 9.1, Sugar 19.4, Protein 18.4
SWEET POTATO AND GOAT CHEESE TORTILLA
A lovely vegetarian main course even for Christmas. To get ahead: Make the tortilla the day before. Cool in the tin, cover and keep chilled. To serve hot, turn out the tortilla, slice and lay flat on a lightly greased baking sheet. Cover with foil and reheat in a hot oven for 10-15min.
Provided by English_Rose
Categories Yam/Sweet Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F Put the potato in a large roasting tin, season and drizzle over half the oil. Toss well.
- Put the peppers, fennel, garlic and onion in a second tin. Season, drizzle over the remaining oil and toss well. Put both tins in the oven and roast for 30-35min or until the vegetables are tender.
- Whisk together the eggs, cream and cheeses and season with plenty of coarsely ground black pepper.
- Line the base and sides of a 8in round, 3in deep cake tin with non-stick baking parchment.
- Reduce the oven temperature to 325°F Layer the roasted vegetables in the tin with the spinach, adding a little egg mix as you go. Pour in any remaining egg mix and cook the tortilla in the centre of the oven for about 1hr 15min or until the egg is set and the top golden.
- Serve warm or cold.
Nutrition Facts : Calories 300.3, Fat 22.8, SaturatedFat 11.3, Cholesterol 128.1, Sodium 269, Carbohydrate 15.2, Fiber 3.1, Sugar 3.4, Protein 10.2
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- For the pasta: place the flour and a pinch a salt in a food processor and crack in the eggs. Pulse until you obtain sticky-looking crumbs. Transfer the mixture onto a lightly floured surface and bring together to form a firm dough. Knead for 5 minutes until you get a smooth dough. Wrap in cling film and chill for 30 minutes.
- In the meantime, make the filling: bake, steam or microwave the sweet potatoes, then roughly mash. Mix with the pumpkin seeds and goat cheese. Set aside.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go the thinnest setting. If you don’t have a machine, you can use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter (work quickly so the pasta doesn’t dry out). Lay the circle on a semolina-dusted surface and cover with cling film as you cut the rest.
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