Tuesday, November 18, 2014

Sweet Potato Ravioli!! So Yummy!!!

With the holiday season approaching I thought it would be fun to post one of my favorite warm pasta dishes. The reason this dish reminds me of the holidays is because of it's hidden ingredient: gingerbread cookies. Sounds weird right? But spice in gingerbread just makes it perfect! I am not a fan of sweet potatoes but I have found that I like them with a lot of spice, like cinnamon and nutmeg. Gingerbread cookies are already filled with so many spices that they compliment sweet potatoes quite well. Sweet Potatoes and Gingerbread...How much more festive can you get!! Hope you enjoy!!! Happy Holidays!!

Sweet Potato Ravioli

This will make enough for about 60-75 raviolis.  They will freeze well.  
For the filling:
3 pounds sweet potatoes, washed
1 C fontina cheese, finely grated
3 T grated gingerbread cookie
Kosher salt and fresh black pepper
1 recipe pasta dough, rolled into sheets

Pasta Dough

4 C all-purpose flour
6 lg. eggs
a sprinkle of shredded sweet potato 
1 t water
1 t extra virgin olive oil

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Place flour into mixing bowl and form a well in the center.  In separate mixing bowl whisk together the eggs, olive oil, shredded sweet potato, and water.  Pour into well in center of the flour.  
Begin working into the flour until dough begins to form.  Put the dough out onto a floured work surface and begin kneading until a smooth elastic dough forms.
 Wrap in plastic and set aside to rest at room temperature 30-60 minutes before proceeding.

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Divide the dough into 4 even pieces. Press dough into a disc on a floured work surface.
 Begin by rolling the dough through the widest setting (1) on a pasta roller; fold dough over itself lengthwise and run through the roller again at (1); fold dough over itself width wise and run through oncemore on (1); run through once or twice more on (1).  
Continue to roll dough through each smaller setting (2) (3) (4) (5) and then (6) until it is slightly translucent but still easy to handle without tearing or about 1/16 inch thick. You can roll it out with a rolling pin if you do not have a pasta roller(but I promise you will not need to do arm exercises for a week.) Now you should have four sheets of long flat dough.  At this point you can set aside to make your filling for the raviolis.



Remove the peel and place flesh onto a cutting board. Chop up potatoes into cubes and place in a microwave safe dish.





Cook for about 7-8 min until soft or until potatoes are easily pierced with a knife. Stir and mash potatoes until they are almost puree like.  Place the potatoes in a mixing bowl and stir in the cheese and gingerbread crumbs to combine.  Season with salt and pepper.

Place the 
sheet of pasta onto a work surface .Place filling into a piping bag with a 1 inch tip. Place a generous teaspoon of filling, spaced about a 1 1/2 inch apart. Lay other sheet of pasta on top of filling. Then lightly press around filling to push out air. Use a mouth of a glass to cut shape of ravioli. Repeat with other two sheets.

Place ravioli on a floured dusted sheet tray or line a tray with parchment paper and lightly dusted with flour. 
Repeat with remaining filling and dough. At this point you can place on a tray and place in the freezer or they are ready to cook.

From here you can just cook as usual( boil in water for 2-3 min or until tender) (cook in batches) then add whatever sauce you prefer or....you can make this yummy chestnut cream.


Chestnut Cream
Serves 8-12
60 sweet potato ravioli (recipe above)
1 C chestnuts, peeled
2 C heavy cream
1 T butter, room temp.
1-2 T fresh sage, thinly sliced
Kosher salt and fresh black pepper
For garnish:
Fontina Cheese
Gingerbread cookies

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Place chestnuts and cream in a sauce pot.  Season with salt.  Over medium low heat bring to a simmer; simmer 8-10 minutes or until cream just begins to thicken.  Pour out into a blender; season with a few grinds of pepper; add butterand blend until smooth.  Taste and adjust seasoning.  Reserve warm and stir in sage just before serving.
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Bring a large pot of salted water to a boil.  Add ravioli (you may want to cook in batches); cook 2-3 minutes or until pasta is cooked and filling is warm.  Remove with a slotted spoon into a strainer.  Toss with chestnut cream.  Divide amongst bowls and garnish with a grating of fontina and cookie.

2 comments:

  1. This recipe looks incredible! I love the idea of filling the pasta with sweet potatoes. MM!

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  2. It is really good! I've hated sweet potatoes pretty much my whole life till I tasted these beauties!!

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