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or for that good, ol’ Sunday Supper.
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A Recipe for Sweet Potato Ricotta Ravioli
Here’s What You’ll Need:
Pasta Dough Ingredients
3 1/2 cups of All Purpose Flour
3 Eggs + 3 Egg Yolks
Ravioli Filling Ingredients
2 large Sweet Potatoes
1lb Fresh Cow’s Milk Ricotta. The sheep’s milk will be sweeter and lighter, the cow milk denser and milder.
Pepper and Salt to taste
How to Make It:
1) Make the pasta dough in the traditional manner, creating a well in a mound of flour, adding the eggs, and gently incorporating them into the flour.
2) After your dough is ready, roll half of it to your desired thickness and cut in two equal portions. Repeat with the other half.
1) Microwave the Sweet Potatoes on high for 7 minutes or until soft. Alternatively, you can roast them in the oven, but the microwave does the job just fine.
2) Peel the Sweet Potatoes and put them in a large bowl. If you cannot easily mash them with a fork or wooden spoon, return them to the microwave until you can.
3) Add the Ricotta to the bowl and mix into the Sweet Potatoes. Whip them together until smooth and uniform.
4) Taste, and add salt and pepper as desired. We used very little salt and a generous portion of black pepper.
Cooking the Assembled Ravioli
1) Bring a pot of water to a boil.
2) Meanwhile, place dollops of the Ricotta/Sweet Potato mixture evenly throughout two of pasta sheets. Top with the other two sheets of pasta.
3) Press the top pasta sheet around the filling to create individual ravioli.
4) Cut out with a knife. If desired, press a fork around the ravioli to add the classic texture.
5) Add to the boiling water. When they rise to the top of the pot, they are done!
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