Sweet potato ravioli recipe

Sweet Potato Ravioli recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This sweet potato ravioli recipe is a delicious twist on traditional ravioli, with the added sweetness and creaminess of sweet potatoes. The tender pasta pockets are filled with a flavorful mixture of mashed sweet potatoes, herbs, and cheese, creating a delightful combination of flavors and textures. This recipe is perfect for those looking to add a touch of elegance to their dinner table or impress guests with a unique and satisfying dish.

Keywords: sweet potato, ravioli, recipe, creamy, flavorful.

sweet potato ravioli recipe details

Sweet potato ravioli recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

	For the dough:
500 g	floury potatoes
150 g	flour
2	egg yolks
	For the filling:
150 g	marzipan, coarsley grated
80 g	butter, melted
100 g	hazelnuts, ground
2 tbsp	rasins, chopped
1 tbsp	icing sugar
8	almond biscuits, crumbled
	For the topping:
200 g	butter
100 g	digestive biscuits, crumbled
1 tbsp	nuts, ground
	honey

Instructions

Peel and dice, then cook the potatoes in slightly salted water. Drain and press through a potato ricer into a bowl. Add flour and egg yolks and knead until well combined. Wrap the dough in cling film and leave in the fridge for at least 1 hour.

In the meantime combine all the ingredients for the filling.

On a lightly floured surface, thinly roll out the dough and cut out circles, 5cm in diameter.

Place always a heap of the filling in the middle of half of the circles. Cover with the other circles. Firmly press together the edges.

Bring water to the boil, add a good pinch of sugar and cook the ravioli over low heat for 4 minutes or until they rise to the surface.

To prepare the topping, melt the butter, add in the crumbled biscuits and the ground nuts and roast gently. Refine if desired with honey. Allow to cool lightly.

With a slotted spoon take the ravioli out of the pot and drain. Divide on plates, spoon topping over the ravioli and serve while still warm.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a