Sweet potato & goat's cheese ravioli

Sweet potato & goat's cheese ravioli

Fresh pasta is incredibly satisfying to make and far easier than you may think

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 5 mins

Plus 30 mins resting
Vegetarian Freezable

Vegetarian

Method

  1. For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
  2. For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
  3. Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
  4. Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
  5. Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
  6. Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
Try

Making fresh tagliatelle or lasagne

For tagliatelle, use the cutter on your pasta machine or cut strips using a sharp knife. To make lasagne sheets, cut the pasta into sheets about 12 x 18cm. Leave covered with a tea towel until ready to use so it doesn't dry out.

Shaping your ravioli

Stamp circles with a round cutter but instead of sandwiching two together, try folding circles in half to make half-moon ravioli. If you're short of cutters, just use a knife. Heap small teaspoonfuls of filling down a narrow length of pasta, then dampen the edges. Lay a second sheet of pasta on top and seal around the mounds of filling - try to expel as much air as you can - then trim edges and cut ravioli into squares.

Per serving

507 kcalories, protein 21.0g, carbohydrate 80.0g, fat 14.0 g, saturated fat 5.0g, fibre 5.0g, sugar 7.0g, salt 1.02 g

Recipe from Good Food magazine, November 2010.

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Latest comments and suggestions

  • Binder photo Aitchey

    25 October 2011

    Aitchey rated and commented on this recipe

    5 stars

    I made this for a new years eve party and it was amazing. Absolutely delicious and all the guests loved it! It really is worth the effort!

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  • Binder photo Devonshire Dumpling

    24 November 2011

    Devonshire Dumpling rated and commented on this recipe

    5 stars

    Excellent recipe! My first attempt at homemade pasta (which worked VERY well, super taste and texture) and, although a little fiddly when cutting out the shapes (you need a lot of workspace, especially if you're a novice like me!) was actually very simple to make. I couldn't get sweet potato, so roasted a tiny butternut squash instead, and used some feta I had in the fridge in place of the goat's cheese, which I'm not a huge fan of. The result was quite delicious ... and a tiny drizzle of chilli oil, as the recipe suggests, fabulously compliments the other flavours. Divine! :-)

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  • Binder photo Jess

    24 November 2011

    Jess rated and commented on this recipe

    5 stars

    Absolutely delicious, and really quick and simple!

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  • Binder photo rubyru

    21 August 2012

    rubyru rated and commented on this recipe

    5 stars

    Made this with butternut squash and blue goats cheese (only 100g due to the stronger flavour). Never made pasta before but was so easy! Served with homegrown courgette and chestnut mushrooms, absolutely delicious and very filling! Went down very well with my family, will definitely be making this again.

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  • Binder photo Joanne

    25 August 2012

    Joanne commented on this recipe

    Not very impressed. My boyfriends normally eats all my homemade pasta and this time there was actually lots left. Can't explain what was wrong... Not fused on the large seeds but generally a bit bland

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  • Binder photo Truffle

    11 October 2012

    Truffle commented on this recipe

    Fabulous recipe. My first attempt at making pasta (and I agree I needed lots of work surface) and definitely worth the effort. Didn't have chilli oil in but used a little truffle oil instead. Vege husband and uncertain children devoured it all.

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  • Binder photo Ryan Rogers

    19 December 2012

    Ryan Rogers commented on this recipe

    Fabulous recipe. My first attempt at making pasta (and I agree I needed lots of work surface) and definitely worth the effort. Didn't have chilli oil in but used a little truffle oil instead. Vege husband and uncertain children devoured it all.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 5 mins

Plus 30 mins resting
Vegetarian Freezable

Vegetarian

Ingredients

FOR THE PASTA

  • 300g '00' pasta flour, plus extra for kneading and dusting
  • 3 large eggs
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Per serving

507 kcalories, protein 21.0g, carbohydrate 80.0g, fat 14.0 g, saturated fat 5.0g, fibre 5.0g, sugar 7.0g, salt 1.02 g

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