Homemade Sweet Potato Goat Cheese Ravioli
Fresh egg pasta filled with roasted sweet potato, creamy goat cheese, and toasted pumpkin seeds. Hand-rolled and sealed ravioli cooked in gently simmering salted water until tender. Finished with warm chilli oil, grated Parmesan, and extra pumpkin seeds for crunch and nutty flavor.
Ingredients
- 2 sweet potatoes, whole
- 2 tbsp pumpkin seeds
- 1 cups goat cheese, crumbled
- semolina, for dusting(optional)
- chilli oil(optional)brown butter1:1vegetarianadds dairy
rich nutty flavor alternative
- Parmesan, grated(optional)
- 2 ½ cups 00 pasta flour
- flour, for kneading and dusting(optional)
- 3 large eggs
- salt, pinch(optional)
- water, for dampening(optional)
Instructions
- 1
Bake, steam, or microwave the sweet potatoes until tender, then roughly mash.
- 2
Mix the mashed potatoes with pumpkin seeds and crumbled goat cheese.
- 3
Combine flour and a pinch of salt in a food processor, crack in eggs, and pulse until mixture resembles sticky crumbs.
- 4
Turn dough onto a lightly floured surface and knead for 5 minutes until smooth.
- 5
Wrap in cling film and chill for 30 minutes.
- 6
Cut pasta dough into quarters and roll each piece through a pasta machine, dusting with flour and adjusting to a thinner setting every second roll until reaching the penultimate setting.
- 7
Stamp out rounds using a ravioli cutter or 2 ⅓" biscuit cutter, working quickly to prevent drying.
- 8
Lay circles on a semolina-dusted surface and cover with cling film.
- 9
Place a small teaspoon of filling in the centre of each round, dampen edges with water, and sandwich another round on top.
- 10
Seal edges with fingertips, pressing out air.
- 11
Lay ravioli on a semolina-dusted tea towel to dry briefly.
- 12
Cook ravioli in gently boiling salted water for 4 to 5 minutes, avoiding a rolling boil.
- 13
Drain and serve with chilli oil, Parmesan, and pumpkin seeds.
Tips
Use a pasta machine for consistent thickness, but a heavy rolling pin works if unavailable.
Work quickly after stamping out rounds to prevent pasta from drying.
Gentle simmering is critical to prevent ravioli splitting during cooking.
Good to Know
Uncooked ravioli can be frozen on a baking sheet then transferred to a container for up to 3 months. Cook from frozen, adding 1-2 minutes to cooking time.
Prepare filling and dough up to 1 day ahead. Refrigerate filling covered and dough wrapped in cling film.
Serve immediately after draining, topped with warm chilli oil, grated Parmesan, and extra pumpkin seeds.
Common Mistakes
Use vigorous boiling to avoid splitting; keep water at a gentle simmer.
Seal edges thoroughly to avoid spillage of filling during cooking.
Allow dough to rest after kneading to avoid tough, elastic pasta.
Substitutions
slightly less tender pasta
rich nutty flavor alternative