Sweet Potato Ravioli! Part two in the Ravioli Series!
- 1 batch Ravioli Pasta Dough
- 2 sweet potatoes
- 2 tablespoons olive oil, divided
- 2 tablespoons cashew milk (or non-dairy milk of your choice)
- 1 medium red onion
- Salt and Pepper (no, not Salt n Pepa)
Preheat your oven to 400°F.
Peel and dice the sweet potatoes into 1/2-1″ cubes (any range is fine, just be consistent so they bake evenly). Drop into large bowl and toss with 1 tbsp olive oil, salt, and pepper to taste.
Spread out on a rimmed baking sheet and place in the oven to cook until fork tender (mine cooked around 30-40 minutes). While these are baking…
Begin prep on the ravioli pasta. When you get to the sitting-around-waiting-for-the-dough-to-sit step, slice your onions into rings, about 1/4-1/2″ wide and toss in a skillet with the other tablespoon of olive oil. You’re grilling these, baby. Turn the pan up to medium heat and stir, fairly often, until they brown but aren’t burnt. (If you like, add a half teaspoon of salt and two teaspoons sugar- it can help the caramelization process.)
When the sweet potatoes have hit their fork tender threshold, take out of the oven and let cool for a few minutes on a wire baking rack (for faster cooling!). When they seem cool (or you can’t wait any longer), toss into a food processor with the cashew milk and pulse until creamy.
Roll out the barrel. Err- the dough. Roll out the dough into sheets. If they’re not perfectly square, don’t worry about it. You can re-roll dough that didn’t became a ravioli the first time.
Make little heaping teaspoon mounds of your filling on the pasta sheet, about an inch apart. Dip a finger into water and make a ring around each filling lump to help the ravioli seal. Carefully drape another sheet of dough over the mounds and press to seal, letting the air escape. Once you do a few, you’ll get the hang of it.
Use a cookie cutter or a pizza roller to cut out your shapes (heck, if I had done this earlier, I could have made little heart shaped ravioli for Valentines Day!). Crimp around the edges with a fork to complete the seal.
(Hey! Don’t forget to stir the onions! If they get to your liking, take off the heat.)
Start over with fresh dough and repeat until you run out of filling or dough. It’ll probably be dough. The filling is great with a spoon, though, too. Sweet potato!
And you’re done! At this point, you can either freeze the ravioli or boil them to eat right away. I usually do both.
Place individual ravioli on one or two layers of parchment paper and put into the oven. In about an hour, they’ll be solid enough to combine into one airtight container.
Drop ravioli into a pot of boiling water and cook until they float. Then drop into hot skillet with your grilled onions (remember these?) and maybe a splash more olive oil to fry until just browning. That’s my sauce for this one.
As explained in the Ravioli Dough recipe, I wanted something new and interesting to me. So there we have it. Sweet Potato Ravioli.
I thought that the caramelized onion complimented the sweet potato so nicely. I’m so fortunate to still have a fair number of these in the freezer- I’m going to be eating them every day for a while!
I’ve got three more flavors coming up. And they’re all delicious, if I do say so myself.
Only one way to find out.
Tune in next time (remember tuners? On radios? How time flies when you were born in the 80s!) for part three of my Ravioli Series.
Do you have guesses for the other three? Have you made a Sweet Potato Ravioli before? Do you have a ravioli suggestion or request? I’d love to hear about it. Let me know in the comments below!