It’s a beautiful Sunday morning and there is only one thing on my mind…… the desire to make pasta, I want to make something light and delicate that will reflect the lovely summers day.
To make the pasta dough I have used the following ingredients;
- 200g 00 flour
- 2 eggs
- 1 tbsp, olive oil
- pinch of salt
I tend to follow one rule when making pasta and that is for every 100g of flour you add one egg, however if you want to make the dough richer in colour then you could add more egg yolks.
Tip: If you do add extra yolks and the dough becomes wetter then just add a little more flour.
I have added a tbsp of tomatoes puree to the mixture for colour.
Mix the ingredients together until they begin to form a dough, then knead on a floured surface until the dough becomes smooth then wrap in cling film and pop in the fridge for half an hour to rest.
Whilst the dough is resting start making the filling, for this you will need the following;
- 2 medium sweet potatoes
- 100g of ricotta cheese
- 50g parmesan cheese
- Pinch grated nutmeg
- freshly chopped flat leaf parsley
- salt & pepper to taste
Preheat the oven to 200ºC/400ºF/gas 6. Place the sweet potatoes on a baking tray and cook until tender and the skin starts to come away from the flesh (the cooking time will depend on the size of the potato). Let the potatoes cool and then mash with a fork, gently fold in the ricotta cheese, parmesan cheese, nutmeg, parsley and salt and pepper to taste.
Using a pasta machine thin the dough, do this one notch at a time and then hang to dry for about 10 minutes.
You can make each ravioli individually, however I really love the ravioli making set it makes the whole process very simple and quick.
- Ravioli sets are widely available and in my opinion reasonably priced, it is a fantastic gadget which I highly recommend investing in.
Place a sheet of pasta on the metal frame and gently press down using the plastic mold, this will make an indent in the dough without tearing the pasta. Start filling the indents with the sweet potato filling and 1 tsp ( don’t over fill them otherwise they will just burst when you go to cook them), once filled cover with another sheet of pasta and roll over the top with the roller this will create segments.
Gently turn over the frame and push out the ravioli.
Boil water in large saucepan add a little salt and then the ravioli, you will be able to tell when they are done as they start floating to the top of the pan.
I made a very simple tomato sauce to go with the ravioli, by gently frying onions and garlic until soft and then adding a jar of preserved tomatoes (you can find out how do preserve tomatoes in my last post however a tin of tomatoes is also good), handful of basil leaves and salt and pepper to taste then cook down for about 30 minutes.
Once your sauce is ready you can either leave it as a chunky salsa or quickly blitz it using a hand blender until it becomes smooth, this is what I prefer. Then simply drizzle over the ravioli, not to much though as you don’t want to overpower any of the other flavours.