Sweet potato ravioli. Chew The Cud, Pure Vegetarian and Vegan food

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Sweet potato ravioli

You will need:

7 eggs

500g Strong plain flour '00'

Semolina Flour enough for dusting

1 large Sweet Potato

1 white onion

3 spring onions

Rosemary infused oil

Sea salt

Tools:

Pasta machine

3inch Cookie cutter

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1. Pasta dough

Sift the flour.

Beat 6 of the eggs with a pinch of sea salt.

Make a well with the flour on a non porous surface, marble works best. Pour the eggs into
the centre. Mix the two together by slowly gathering the flour from the sides of the well
till mixture forms a soft dough. Once firm enough start to work with your hands, kneed into
a dough then wrap in cling film and chill in the fridge for 30 minutes.

2. Sweet potato filling

Peel and chop the sweet potato in inch cubes. Boil in water till soft right thru.

Peel and finely slice the onion. Fry in rosemary infused olive oil till golden brown
making sure to session well.
Once the sweet potato is cooked, drain and mash together with the fried onions.
Place to one side and allow to cool completely.

3. Make in ravioli

Once the dough has been chilled for 30 minute, roll out on a floured surface to
around half a centimetre thick. Cut into manageable slices and pass through a pasta machine.
Makingsure to flour the rollers well.

Lay the flattened dough out and with the cutter, cut as many circles out as possible. It is best to
flour the surfaces and the cutter to stop sticking.

On one half of the pasta circles spoon 1 tbsp of the sweet potato filling in the centre.
Beat an egg and brush it round the edge of one half of the pasta circles then press the empty
circles on top. Push firmly down around the edges to seal.

Sprinkle the semolina flour over a plate, place the ravioli on top and sprinkle lightly
with more semolina flour. Store in the fridge till you wish to cook.

4. Cook and serve

Bring a pan of water to the boil. Sprinkle in a pinch of salt and a healthy drizzle of
olive oil. Add the ravioli and boil till soft, should be around 10 minutes. The time will vary
depending on the thickness of your pasta.

Once cooked, drain. Add the sliced lengthways spring onions, a healthy drizzle of
rosemary infused olive oil, toss and serve.