Ravioli with sweet potato
6 servings
45 minutes
Sweet potato ravioli is an exquisite Italian recipe that combines the tenderness of homemade pasta with the refined flavor of sweet potato and creamy stracciatella. Baked until soft, the sweet potato adds a delicate sweetness to the filling, nicely complemented by fresh lemon zest. The dough made from durum wheat and carrot juice makes the ravioli elastic and aromatic. The finishing touch is a gentle creamy sauce with vegetable broth that highlights the rich flavor of the dish. Served with grated Parmesan and dried duck, these ravioli become a true gastronomic delight. This dish can be served at a festive dinner, surprising guests with its original combination of ingredients and rich taste.
1
Prepare all the ingredients. Preheat the oven to 250 degrees.
2
Bake the sweet potato in the oven for 30 minutes.
- Sweet potato: 250 g
3
Sift the flour, add egg yolks, milk, and carrot juice.
- Durum wheat flour: 600 g
- Egg yolk: 6 pieces
- Milk: 150 ml
- Carrot juice: 50 ml
4
Knead a firm dough, cover with plastic wrap, and refrigerate for an hour.
5
Peel the sweet potato. Mash it with a fork and mix it with stracciatella. Add salt and lemon zest.
- Sweet potato: 250 g
- Stracciatella cheese: 120 g
- Salt: to taste
- Lemon zest: 10 g
6
Roll the dough into a thin sheet using a pasta machine or a rolling pin.
7
Make ravioli with sweet potato and cheese filling using a pasta machine attachment or by hand.
8
In a large pot, bring generously salted water to a boil and add the ravioli. Cook for 4 minutes.
9
In a separate saucepan, bring vegetable broth to a boil, add cold butter cubes while constantly whisking.
- Vegetable broth: 250 ml
- Butter: 100 g
10
Transfer the ravioli with a slotted spoon to the saucepan and add grated Parmesan. Let them sit in the sauce over low heat for a couple of minutes.
- Grated Parmesan cheese: 100 g
11
Arrange the ravioli with sweet potato on plates, sprinkle with pepper, garnish with pieces of dried duck, and serve immediately.
- Ground black pepper: to taste
- Dry-cured duck: 120 g
