Goats Cheese, Sweet Potato & Tangy Tomato Ravioli

I love making pasta, it’s got to be one of the most rewarding things to make, it’s very quick and simple and opens up a whole world of flavours you can’t buy in the shops.

I often make it in large batches as it freezes really well so it’s handy for a quick and tasty meal.

Goats Cheese, Sweet Potato & Tangy Tomato Ravioli
Print Recipe
    Servings
    4 People
    Servings
    4 People
    Goats Cheese, Sweet Potato & Tangy Tomato Ravioli
    Print Recipe
      Servings
      4 People
      Servings
      4 People
      Ingredients
      Servings: People
      Instructions
      1. For the filling, steam or microwave the potatoes, and mash well.
      2. Mix in the Gabriel’s Halo, pumpkin seeds and goat’s cheese.
      3. For the pasta, place the flour and a pinch of salt into a large bowl and make a well in the centre, crack the eggs into the well and using a fork draw the flour from the sides into the egg. Mix until it forms a rough dough.
      4. For the pasta, place the flour and a pinch of salt into a large bowl and make a well in the centre, crack the eggs into the well and using a fork draw the flour from the sides into the egg. Mix until it forms a rough dough.
      5. Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you don’t have a machine, use a heavy rolling pin (marble usually works best) to roll the dough as thinly as possible.

      6. Stamp out the shapes using a ravioli cutter or a 6cm biscuit cutter. Try and work quickly so the pasta doesn’t dry out.
      7. Lay the shaped on a semolina dusted surface and cover with cling film as you cut the remainder.
      8. Place a small teaspoon of filling in the centre of each shape. Dampen the edges with water, then sandwich with another pasta cut out on top.
      9. Place a small teaspoon of filling in the centre of each shape. Dampen the edges with water, then sandwich with another pasta cut out on top.
      10. Use your fingertips to seal the edges, trying to push out all of the air all the air. Lay the ravioli on a semolina dusted tea towel to dry for a few mins.
      11. Cook the ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full boil as it will make the ravioli split. Drain, and serve with a little chilli oil, Pecorino and pumpkin seeds.
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