Sweet potato & goat's cheese ravioli

Sweet potato & goat's cheese ravioli

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(6 ratings)

Prep: 1 hr Cook: 5 mins Plus 30 mins resting

Moderately easy

Serves 4
Fresh pasta is incredibly satisfying to make and far easier than you may think

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories507
  • fat14g
  • saturates5g
  • carbs80g
  • sugars7g
  • fibre5g
  • protein21g
  • salt1.02g
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  • 2 sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tbsp pumpkin seeds, plus extra to serve
  • 125g crumbled goat's cheese
  • semolina, for dusting



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • chilli oil, grated Parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the pasta

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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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  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.

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Comments (10)

Leopoldoni's picture
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Quite fiddly but fun to make and absolutely delicious. I, too, use feta instead of goat's cheese.

coconatalie's picture

My first pasta-making attempt. It worked out pretty well. It was too thick in places as I didn't really get what thickness I was aiming for, but I'd know for next time. I was amazed that none of them opened while they were cooking!

I used feta instead of goats cheese as I generally prefer it. I also used regular plain flour instead of 00 pasta flour. I more or less quartered the ingredients to make a 1-person portion as I was making this just to use up 1/2 a sweet potato.

I didn't have much kitchen surface (or a pasta maker) so I rolled out the dough in batches. It doesn't take up much space that way.

0andyandrach0's picture

My first time for making pasta but it worked really well. Loved the filling and the chilli oil was perfect to drizzle on top. Really yummy, will defiantly be making this again.

08rogersr's picture

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.

goldsal's picture

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.

joanneruth81's picture

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

rubyru123's picture
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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.

jessicalouisenorman's picture
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Absolutely delicious, and really quick and simple!

devonshire_dumpling's picture
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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! :-)

aitchey's picture
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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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