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Sweet Potato Ravioli with Toasted Pine Nuts Sage and Rocket (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



1 large sweet potato100g/3½oz semolina extra, for rolling200g/7oz oo flour1 egg yolk1-2 small eggs1 egg for sealing ravioli¼ red onion½ clove garlicsprinkle chilli flakesnutmeg60g/2oz parmesan, grated, plus extra to serve30g/1¼oz pine nutsbunch of sagehandful of rocketsalt and pepper4-5tbsp/60-75ml/2-2½fl oz olive oil



Method



1. Roast sweet potato in hot oven until very soft. This should take 20-25 minutes. Split open. Leave to dry in oven with heat switched off.2. Make pasta. Place semolina and flour in bowl. Beat in 1 egg yolk. Mix to a rough dough. If very dry use a spare egg adding a little at a time. Knead until smooth. The paste will be like marzipan only stretchy. Wrap or chill for 45 minutes.3. Fry onion in a small amount of oil for 1 minute. Add pinch of chilli and finely sliced garlic. Beat in peeled, sweet potato, season with salt, pepper and nutmeg. Add grated parmesan. Taste and use more parmesan if the mixture is very sweet or very watery. Chill.4. Roll out ravioli. Use egg on side of paste to seal. Fill ravioli with 1 tsp of sweet potato filling. Cook ravioli for 4-5 minutes in lots of boiling salted water. (If the ravioli are not cooked immediately place on a buttered dish or they will stick.)5. To Serve heat 4-5tbsp/60-75ml/2-2½fl oz olive oil and add the pine nuts. Once they begin to turn pale brown, add the leaves from the sage and turn off the heat. 6. Place the ravioli in a dish. Sprinkle over the pinenuts and sage. Season well, especially with pepper. Grate over the parmesan, spoon olive oil (from the pine nuts and sage) around the top with rocket.