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.
Ingredients
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. 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.
- 10. 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.