You will need:

7 eggs

500grams / 1lb Strong plain flour '00'

Semolina Flour enough for dusting

1 large Sweet Potato

1 white onion

3 spring onions

Rosemary infused oil

Tools:

Pasta machine

3inch Cookie cutter 

 

Firstly make the pasta dough. Make a well with the flour on a non porous surface, marble works best, and crack 6 eggs into the centre. Beat the eggs and slowly gather the flour from the side of the well till mixture forms a soft dough. Once firm enough start to work with your hands, kneed into a dough, wrap in cling film and chill in the fridge for 15 minutes.

 Peel and cut the sweet potato into inch cubes and boil the till soft. Once soft drain and leave to one side. Finley cut the onion and fry till golden brown, add to the sweet potato and mash.

Once chilled roll out the pasta dough on a floured surface, cut into 6 inch by 4 inch rectangles and roll thou a pasta maker. Cut out as many as you can with a 3inch cookie cutter. Spoon a tbsp of the mashed sweet potato mixture into the centre of one of the cut out pasta pieces. Beat the egg left over and brush around the edges, place another cut out piece onto and press down the sides so the edges join. Place on a plate dusted with semolina flour and dust once laid down the top as well . Repeat till you run out of mixture, place in fridge till dinner time.

To cook simply bring a deep pot of water to the boil, add a drizzle of olive oil and a large pinch of salt. Place the Ravioli into the water and cook for 10 minutes, or till soft. The time will vary depending on how thin the ravioli dough was rolled out.

Once cook chop the spring onions finely lengthways, sprinkle over the ravioli and finish with a healthy drizzle of Rosemary infused olive oil.