This delicious homemade sweet potato ravioli in a excellent dish to add to your repertoire! Cook in a rich, brown butter sauce, this is the perfect choice for any true pasta lover.
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Making homemade pasta is one of those simple pleasures that requires a good amount of dedication. With the Spring surplus of eggs, I have been scrambling to use up all the eggs that we have been receiving daily and the ones that we preserved from last year’s surplus!
I love making pasta to stick in the fridge to have for convenience food on the nights when cooking just doesn’t seem appealing. As we head into garden season, those nights are coming in faster and faster.
With homemade pasta, I know that my family is receiving plenty of protein and a delicious, nourishing meal to fuel their bodies.
Is homemade pasta really worth it?
I have truly been converted to a exclusively homemade pasta eater.
Store bought pasta is great for the convenience but if flavor is what you are truly seeking in your pasta dishes, making your own pasta is worth the effort!
Not only is it tastier, but it is also more nutrient dense and you cannot compare the taste of fresh pasta to anything else.
What you need to make sweet potato ravioli
For the filling
Sweet potatoes
Ricotta
Olive Oil
Salt
Pepper
Cumin
Garlic
For the pasta
Flour
Eggs
Olive OIl
Salt
Water
How to make sweet potato ravioli
Begin by preheating your oven to 350°F. We are going to start off by making the creamy, rich sweet potato filling.
Dice the sweet potatoes into cubes and place them into a bowl. Drizzle them with olive oil and add in the seasonings and then, use a spoon or your hand to mix the sweet potatoes in with the oil and spices. When the sweet potatoes are all evenly coated, transfer them onto a lined baking sheet and place them into the oven for 35 minutes until tender.
Meanwhile, move onto preparing the pasta.
I like to use my stand mixer to make pasta quicker and more efficiently, but if you prefer to make it in a more traditional manner, go for it!
Add all the pasta ingredients into the base of a stand mixer and use a dough hook to mix and knead them together. Add more flour or ice water if needed to obtain the proper texture and consistency.
Remove the dough from the mixer and bring together in a ball on a lightly floured surface. Transfer the dough ball into a bowl and then cover with a towel for 30 minutes to let the dough rest.
When the sweet potatoes are baking, remove them from the oven and allow them to cool.
Once they have cooled down, add them into a food processor along with the ricotta cheese. Blend until smooth. Set aside.
Remove the pasta dough from the bowl and then divide it into sections.
Begin working each section through the pasta machine until it has reached the thinnest setting. Alternatively, you may use a rolling pin for this step.
Place a sheet of the pasta in front of you. Next, spoon roughly 1 tablespoon of the filling onto the dough. Place each spoon of filling about 1 1/2 to 2 inches apart.
Then, place another sheet of pasta over top of the one with the filling and gently press down between each scoop of filling to seal the dough together, creating a pocket.
Next, use a ravioli cutter to cut out the ravioli. Continue with this process until you have run out of filling or dough.
Sweet potato ravioli in a brown butter sauce
My favorite way to serve ravioli is in a butter sauce. It’s quick, easy and really brings out the rich flavor of the ravioli filling.
First, fill a pot with water and then bring it to a boil on your stove top.
Meanwhile, add 4 slices of sliced bacon into a cast iron skillet. When the bacon has finished cooking, remove it from the skillet and drain some of the excess oil.
Then, add the ravioli to the boiling water. The ravioli will float when they are finished cooking, about 3 to 4 minutes.
Add the butter and crushed sage into the cast iron skillet and begin browning the butter for one minute.
Next, add the cooked ravioli into the cast iron skillet along with a scoop of pasta water.
Simmer the pasta in the sauce over a medium heat until the water has been absorbed and the sauce has developed into a silky texture. Then add the bacon back into the skillet and serve the pasta with a generous helping of parmesan cheese.
How to store sweet potato ravioli
Sweet potato ravioli is best stored in the freezer prior to cooking.
After each ravioli has been cut out, arrange the pieces onto a baking sheet and then place them into your freezer to flash freeze for an hour. When the ravioli are fully frozen, you may then add them into a freezer bag and store at best quality for up to 6 months. Ravioli cooks well from frozen.
Store left over prepared pasta in an airtight container in the refrigerator for 3 to 5 days.
Sweet Potato Ravioli
This tasty homemade sweet potato ravioli in a brown butter sauce is a perfect choice for any pasta loving family.
Ingredients
For the filling
- 3 sweet potatoes
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic
- 1 1/2 cup ricotta
For the pasta
- 4 cups flour
- 6 eggs
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp cold water
For the brown butter
- 4 slices of bacon
- 6 tbsp butter
- 3 fresh sage leaves
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup pasta water
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silicon baking mat.
- Dice the sweet potatoes and place them into a bowl.
- Add the olive oil, salt, pepper and cumin to the sweet potatoes and toss them until they are fully coated in oil and seasoning.
- Spread the sweet potatoes across the baking sheet and place them into the oven.
- Bake them for 30 to 40 minutes until they are tender and easily punctured with a fork.
- While the sweet potatoes are cooling, begin working on the pasta dough.
- In a stand mixer, add the flour, salt, and olive oil. Mix with a dough hook on low speed.
- One by one, crack the eggs into the bowl of the mixer and add in the water as needed.
- The dough will come together in a tight ball. The dough should be smooth and not tacky. Add more flour or water if needed.
- Cover the dough with a towel and allow it to rest for 30 minutes.
- While the dough is resting, transfer the sweet potatoes into a food processor and add in the ricotta cheese.
- Whip together until smooth, Set aside, in the fridge, until ready to use.
- Begin rolling out the pasta dough using a rolling pin or dough roller, working the dough down into thin pieces. This is easier to do by cutting the dough into sections.
- Spoon roughly 1 tablespoon of the ravioli filling onto one sheet the dough, spacing them evenly apart.
- Layer the second sheet of pasta dough over the filling and lightly press down between the scoops of filling to create small pockets.
- Use a ravioli cutter or knife to cut out the pieces of ravioli.
- When all the dough has been worked through, begin boiling water to cook the pasta. When the water has reached a rolling boil, add in the ravioli. The ravioli should take 3 to 4 minutes to cook fully.
- For the sauce, thinly slice 4 pieces of bacon and begin to cook them in a hot cast iron skillet.
- Remove the bacon from the skillet and drain excess oil. Add in the butter and crushed sage leaves. Brown the butter and then add the bacon back into the skillet.
- When the ravioli has finished cooking, add it into the skillet along with a scoop of pasta water.
- Simmer until the butter sauce is silky.
- Serve with fresh bread and a healthy amount of Parmesan cheese.
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