Homemade Sweet Potato Ravioli with Sundried Tomato Pesto
Fall in love with these homemade sweet potato ravioli. Easy recipe with minimum ingredients and maximum flavour.
Prep Time: 25 mins
Cook Time: 45 mins
For the Sun-Dried Tomato Pesto:
3/4 cup sun-dried tomatoes
1/3 cup raw cashews
1 garlic glove, minced
1/4 cup olive oil
1 tablespoon tomato paste
1 tablespoon lemon juice
1 teaspoon dry basil
salt and pepper, to taste
For the Ravioli Filling:
2 cups cooked mashed sweet potatoes
3 tablespoon chopped chives
1/2 cup crumbled feta cheese (use dairy-free feta cheese if vegan)
For the Pasta Dough:
2 cups flour
pinch of sugar
2 pinches of salt
2 teaspoons extra virgin olive oil
1/2 cup water
1/2 cup walnuts, for serving (optional)
sautéed baby spinach, for serving (optional)
Make the filling. In a mixing bowl combine all the ingredients together, adjust seasonings to taste and set aside for later use.
Make the pesto. Add all the ingredients into a blender and process until creamy and smooth.
In a large bowl, add flour, sugar and salt, mix together. Add the olive oil and then about half of the water. Working from the outside of the bowl towards the center, adding small amounts of the remaining water as you go. You will end up with a lovely dough ball after 3 to 7 minutes of mixing and kneading. On a floured surface roll out the dough into 2mm thick round disk. Cut out your ravioli using a biscuit cutter or an empty glass. Add 1/2 teaspoon of the filling onto each ravioli and top with another circle of dough. Using a fork pinch the edges together to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli for a couple of minutes, taste before removing from the water. Serve with sun-dried tomato pesto and enjoy!