Hello and how are you doing today? I’m doing great because I just got to eat these delicious sweet potato raviolis (recipe courtesy of the Minimalist Baker Everyday Cooking)! This was my very first time make ravioli and let me tell you it was definitely an interesting experience…
I found this recipe from my new Christmas present – The Minimalist Baker Everyday Cooking. Dana the author is absolutely awesome and I love all her recipes. I’ve been following her blog “The Minimalist Baker” for quite some time now and I am so happy to say that I am now a proud owner of her cookbook.
This recipe was relatively easy to make but obviously takes a bit longer than your average weeknight dinner. I also chose to top it with a lentil ragu sauce which was bit more time consuming to make than the one they suggested. Nonetheless it was completely worth the extra work and tasted absolutely lovely with a glass cab sauv 😉
The first step was making the dough which took almost no time at all! Once you knead it for about 3 minutes you wrap it in plastic wrap and pop it in the fridge for a few hours.
While the dough is being chilled, you want to cook the sweet potatoes and make the sweet potato filling so it is ready to go when the pasta is.
After that you can take the dough out of the fridge (note to readers – do not start kneading the dough again or this will make it super tough to roll out…as I learned the hard way :\). Roll it out pretty thin and then start to make lengthwise cuts using a pizza a cutter or if you’re super fancy, using a ravioli cutter!
If you are using the pizza cutter method, once you make the lengthwise cuts you want to place small scoops of the sweet potato filling on half the strips spaced evenly apart. Next lay the empty strips right on top of the ones with the filling and gently press down on the spaces in between the filling. Use your cutter to cut them into squares (**note this is way easier if you keep the dough and filling lined up during the horizontal cuts). Use a fork to press the dough down on all four sides to make a prefect “ravioli” shape! If you are using an actual ravioli cutter this process would likely be a bit easier and look a little cleaner. One day I’ll invest in one and let you know how it works 😉
You want to add about 9-10 ravioli into boiling water at a time. Watch carefully as they do not need long to cook (5-8 mins). You want to start your sauce prior to boiling the ravioli as this should be done very close to when you are ready to serve.
It’s a bit tricky to tell if they are done… as they look pretty similar to before cooking. We waited until they floated and went by the recommendations in the cookbook.
Once cooked you can top them with the lentil ragu sauce or any sauce you like! The original sauce was a simple walnut-sage sauce which would be delicious and I think I will try that next for sure!
**Side note: these things are filling! You don’t need very many to feel completely satisfied. We had leftovers for 2 days after!! (To confirm: I am not complaining :D)
And Voila! Bon Apetit! (totally realize those are both French expressions and this is definitely an Italian dish.. oh well!)
Want the full recipe? Check it out here->The Minimalist Baker Everyday Cooking.
Let me know if you’ve ever tried making your own ravioli, I’d be interested to hear your experience and any tips or tricks that worked for you!
