Cheesy Sweet Potato Ravioli

Prepare the Filling

1. Cook the Sweet Potatoes:

   • Bake:
     • Preheat your oven to 200°C (400°F).
     • Rinse the sweet potatoes and prick them several times with a fork to allow steam to escape.
     • Place them directly on the oven rack or on a baking sheet lined with parchment paper.
     • Bake for 45-60 minutes until they are soft and easily pierced with a fork. The cooking time may vary based on the size of the potatoes.
   • Steam:
     • Peel and chop the sweet potatoes into cubes.
     • Place the cubes in a steamer basket over boiling water, cover, and steam for about 15-20 minutes until tender.
   • Microwave:
     • Peel and chop the sweet potatoes into cubes.
     • Place them in a microwave-safe bowl with a splash of water, cover with a lid or microwave-safe wrap, and microwave for 5-8 minutes, or until soft.

2. Mash the Potatoes:

   • Once the sweet potatoes are cooked, allow them to cool slightly.
   • In a bowl, mash the sweet potatoes using a fork or potato masher until smooth but still slightly chunky.

3. Mix the Filling:

   • Add 2 tablespoons of pumpkin seeds (lightly toasted for extra flavor) and 125g of crumbled goat cheese to the mashed sweet potatoes.
   • Mix thoroughly until the ingredients are well combined. Taste and adjust seasoning if desired, adding a pinch of salt or pepper.

Make the Pasta Dough

4. Combine Ingredients:

   • In a food processor, add 300g of '00' pasta flour (which has a fine texture ideal for pasta) and a pinch of salt.
   • Crack 3 large eggs into the flour.

5. Pulse to Combine:

   • Pulse the mixture for about 10-15 seconds until it resembles sticky crumbs. If it seems too dry, add a teaspoon of water at a time and pulse again until combined.

6. Knead the Dough:

   • Turn the crumbly mixture out onto a lightly floured surface. Use your hands to gather it into a ball.
   • Knead the dough for about 5-10 minutes. Press down with the heel of your hand, fold, and turn the dough until it becomes smooth and elastic. If the dough is sticky, sprinkle a little flour as you knead.

7. Rest the Dough:

   • Shape the dough into a ball, wrap it tightly in cling film, and let it rest in the refrigerator for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.

   By Hand Option:

   • If you prefer to make the dough by hand, create a well in the center of the flour mound on a clean surface. Crack the eggs into the well and use a fork to gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms.

Roll Out the Pasta

8. Divide the Dough:

   • After resting, unwrap the dough and cut it into quarters. Keep the pieces you’re not using covered with cling film or a damp cloth to prevent them from drying out.

9. Roll the Dough:

   • Take one piece of dough and flatten it slightly with your hands. Dust it with flour to prevent sticking.
   • If using a pasta machine, start with the widest setting. Roll the dough through the machine, dusting with flour as needed.
   • Fold the rolled dough in half and pass it through the machine again. Repeat this process a few times until the dough is smooth.

10. Thin the Pasta:

    • Gradually decrease the thickness setting on the pasta machine, rolling the dough through each setting, dusting with flour to prevent sticking. Aim for the penultimate setting for a good thickness; if you want very thin pasta, go for the thinnest setting.

By Hand Option:

• If you don’t have a pasta machine, use a heavy rolling pin to roll the dough out as thinly as possible. Dust with flour to prevent sticking.

Cut the Ravioli

11. Cut Circles:

    • Using a ravioli cutter or a 6cm biscuit cutter, stamp out circles from the rolled dough. Work quickly to prevent the pasta from drying out.
    • Lay the circles on a semolina-dusted surface, ensuring they are not touching. Cover them with cling film or a damp cloth to keep them moist.

12. Fill the Ravioli:

    • Take one pasta circle and place about a teaspoon of the filling in the center.
    • Dampen the edges of the circle with a little water using your fingertip. This helps create a seal.

13. Seal the Ravioli:

    • Place another pasta circle on top of the filled one. Press gently around the edges to seal, making sure to expel as much air as possible to avoid bursting during cooking.
    • Use a fork to crimp the edges for an extra seal and decorative touch.

14. Dry the Ravioli:

    • Lay the sealed ravioli on a semolina-dusted tea towel or a floured surface to dry for about 10-15 minutes. This helps them hold their shape when cooking.

Cook the Ravioli

15. Boil the Water:

    • Bring a large pot of salted water to a gentle boil. The water should be simmering, not a full rolling boil, to avoid breaking the ravioli.

16. Cook the Ravioli:

    • Carefully add the ravioli to the boiling water. Stir gently to prevent sticking. Cook for about 4-5 minutes or until they float to the surface. Fresh ravioli cooks quickly, so keep an eye on them.

17. Drain and Serve:

    • Use a slotted spoon to gently remove the ravioli from the pot. Drain them carefully, then transfer to a serving dish.

18. Serve with Sauce:

    • Drizzle with chili oil and sprinkle with grated Parmesan cheese and extra pumpkin seeds for added crunch. Serve immediately while hot.

Tips for Variations

• For Tagliatelle: If you want tagliatelle instead, use the cutter on your pasta machine or cut strips using a sharp knife. Dust with flour to prevent sticking.
• For Lasagne: Cut the pasta into sheets about 12 x 18cm. Keep them covered with a tea towel until ready to use.
• Shaping Ravioli: Instead of stamping circles, you can fold the circles in half for half-moon ravioli. If you don’t have cutters, simply use a knife to cut into squares.

Enjoy your homemade Cheesy Sweet Potato Ravioli! Each bite will be a delightful blend of flavors and textures!