Stellar Sweet Potato Ravioli With Cream Sauce
“Fulfilling, nutritious, and so easy that an amateur can get it done without trouble!”
Meirav Dahan
Original Recipe Author
It’s hard to pinpoint what makes this recipe shine. Maybe it’s the dense dough and the tender yam filling? Or perhaps it’s the balance between the rich sauce and the crunchy chestnuts?
Either way, it’s a spectacular meal.
Ready to try it for yourself? Dive in!
Frequently Asked Questions:
Sweet Potato Ravioli
With Cream Sauce
Is there a way to use the dough scraps?
Not really. We’d recommend making as many ravioli rounds as possible out of every sheet to reduce the number of leftover scraps that you’ll have to discard.
Are the filled ravioli pieces freezable?
Yes! You can store them filled and cook them later, but there’s a proper way to do it.
Put the ravioli on a tray (flour both sides to prevent sticking!) and wrap the tray up with plastic film before popping it into the freezer. Let the ravioli freeze, then transfer it into a plastic container. It should be good to go for up to 2 weeks.
We know putting the whole tray in the freezer first isn’t convenient, space-wise. However, if you skip this step and put the ravioli in bags or containers straight away, you’ll end up with a sticky mess!
Can I use one of those pasta-making machines for this recipe?
Yes, you can use pasta rollers. In fact, this is the recommended approach.
That said, it’s possible to make these creamy yam-filled ravioli pieces without a machine. Try dividing the dough into small balls. This way, you’ll have a better shot at manually rolling each one into a nice and thin sheet.
How much water do we need for the dough?
None. The dough here is made with flour and eggs. The trick is to mix the flour gradually to form a homogenous dough that’s only slightly firm.
Stellar Sweet Potato Ravioli With Cream Sauce
Equipment
Ingredients
- 2 cups durum pasta flour
- 2 large eggs
- 3 yams (peeled and halved)
- 2 tbsp. butter
- A pinch of salt
- Some black pepper
- Some nutmeg
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 1 can mushrooms (400 g)
- 1 cup heavy cream (250 ml)
- 1 tbsp. mushroom soup mix
- 1 bag vacuum sealed chestnuts (100 g)
Instructions
Ravioli:
- Wipe your counter clean and pour the flour on it.
- Make a dent in the middle of the flour pile, creating a volcano-like shape.
- Pour the cracked eggs carefully into the dent.
- Mix the eggs with a fork, gradually bringing in some flour from the sides.
- Hand-knead until you get a homogenous and not-so-sticky dough.
- Split the dough into three equally sized balls.
- Put each ball into a plastic bag and refrigerate for 30 minutes.
- While the dough cools down, grab the halved yams and cook them until they’re soft.
Mash the yams.
- Add the butter, salt, pepper, and a bit of nutmeg to the mashed yams.
- Take the dough out of the fridge and roll it into long, thin sheets. (Preferably with a rolling machine.)
- With a spoon, drop scoops of the yam mix onto the dough, leaving spaces between each pile and the next. (That’s the bottom sheet.)
- Take a brush dipped in egg and wipe a second dough sheet.
- Lay the brushed sheet over the bottom one and press down gently with your fingers to release the air.
- Use a cookie cutter to shape the ravioli rounds and press down again with your fingers.
- Bring a medium-sized pot of water to a boil and add a teaspoon of salt.
- Drop the ravioli rounds in the water and cook for 4–5 minutes.
Sauce:
- Grab a pan and fry the garlic and onions in olive oil.
- Stir and add the mushrooms to the frying pan.
- Stir again and go in with heavy cream, mushroom soup mix, salt, pepper, and a little nutmeg.
- Keep mixing until the sauce gets slightly thick.
- Scoop the cooked ravioli out of the water and onto the plates, top with cream sauce, garnish with chestnuts, and serve!
your time to shine:
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Oh, and we almost forgot!
This Sweet Potato Ravioli With Cream Sauce is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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