Sweet Potato & Feta Ravioli

A recipe to take your time with and enjoy the whole process. Slow cooking at its finest!

26th April 2016

Recipe by Andrew

Photography & Words by Sophie

It’s only Tuesday but this recipe has me already dreaming of the weekend because this is the ideal weekend cooking project! It means you can take your time & truly enjoy the process of making homemade ravioli. It’s not about perfection either – that’s probably the best thing about homemade ravioli…it’s not the perfect little parcels you might get at the supermarket, but I think that that is what makes it taste so delicious!

We’ve made a couple batches over the years and it’s so much fun to come up with the flavour combinations. This was was such a winner and is absolutely worth a try on the next free weekend you have. All you need to do is put on some music, get the whole family involved, have the wine flowing (or Ribena for the kids haha) & have a blast making some incredible food without the burden of time-pressures (unlike those pesky weeknights). How great is cooking! :) Enjoy!

Sweet Potato & Feta Ravioli A recipe to take your time with and enjoy the whole process. Slow cooking at its finest! Serves 4 with approx. 8 ravioli's per person https://www.whattocook.com.au/wp-content/uploads/2016/04/Sweet-Potato-Feta-Ravioli-What-To-Cook-109-1400x784.jpg Ingredients: Homemade Pasta Dough Filling: 250g sweet potato, roasted for 45 mins at 180c. 150g Persian feta 50g Parmesan, grated 1/2 cup fresh oregano, leaves picked Sauce: 1 onion, diced 1/3 cup fresh oregano, chopped 2 cloves garlic, sliced 250g cherry tomatoes 100ml white wine 100ml passata Sea salt and cracked pepper Instructions:
  1. Start by making the pasta dough – follow our recipe here. For filled pasta, roll two sheets of pasta to the thinest setting, then set aside.

  2. For the filling; place the roasted sweet potato & parmesan in a food processor and briefly whizz. Add in the oregano leaves and continue to whizz until combined then the mixture to a bowl and add the feta. Season with cracked pepper & a little sea salt then mix to combine and set the mixture aside.

  3. Lightly brush one sheet of rolled pasta with water, then place 1.5 tsp of mixture 4cm apart and place the other sheet on top of the filling. Press around the mixture to remove any air bubbles and then cut into ravioli. Place on a tray and dust with semolina (or a little extra flour). Set aside while you make the sauce.

  4. Heat 40ml olive oil in a large fry pan over a medium heat. Add the diced onion and saute for 3 minutes (or until a little soft & fragrant), stirring often. Add the oregano, garlic & tomatoes then stir to combine and cook for 2 minutes. Pour in the white wine and cook for a further 2 minutes before adding in the passata. Cook for 5 minutes, or until the tomatoes start to slightly blister. Keep warm over a low heat while you cook the ravioli.

  5. Bring a large pot of well-salted water to the boil. Add the ravioli and cook for 2-3 minutes then remove & drain.

    Serve up the ravioli, top with the tomato & oregano sauce. Garnish with Parmesan & basil leaves. Enjoy!

Step-by-Step

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Serves: 4 with approx. 8 ravioli's per person

Time: 2.5-3 hours

Ingredients

Homemade Pasta Dough

Filling:
250g sweet potato, roasted for 45 mins at 180c.
150g Persian feta
50g Parmesan, grated
1/2 cup fresh oregano, leaves picked

Sauce:
1 onion, diced
1/3 cup fresh oregano, chopped
2 cloves garlic, sliced
250g cherry tomatoes
100ml white wine
100ml passata
Sea salt and cracked pepper


Method

  1. Start by making the pasta dough – follow our recipe here. For filled pasta, roll two sheets of pasta to the thinest setting, then set aside.

  2. For the filling; place the roasted sweet potato & parmesan in a food processor and briefly whizz. Add in the oregano leaves and continue to whizz until combined then the mixture to a bowl and add the feta. Season with cracked pepper & a little sea salt then mix to combine and set the mixture aside.

  3. Lightly brush one sheet of rolled pasta with water, then place 1.5 tsp of mixture 4cm apart and place the other sheet on top of the filling. Press around the mixture to remove any air bubbles and then cut into ravioli. Place on a tray and dust with semolina (or a little extra flour). Set aside while you make the sauce.

  4. Heat 40ml olive oil in a large fry pan over a medium heat. Add the diced onion and saute for 3 minutes (or until a little soft & fragrant), stirring often. Add the oregano, garlic & tomatoes then stir to combine and cook for 2 minutes. Pour in the white wine and cook for a further 2 minutes before adding in the passata. Cook for 5 minutes, or until the tomatoes start to slightly blister. Keep warm over a low heat while you cook the ravioli.

  5. Bring a large pot of well-salted water to the boil. Add the ravioli and cook for 2-3 minutes then remove & drain.

    Serve up the ravioli, top with the tomato & oregano sauce. Garnish with Parmesan & basil leaves. Enjoy!

 
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