Ravioli Filled with Sweet Potatoes and Ricotta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough: (pasta dough)
- 300 grams flour
- 4 egg (s)
- 1 tablespoon olive oil
- salt
For the filling:
- 400 g sweet potato (s)
- 150 g sprin onion (s)
- 7 cm ginger
- 150 g ricotta
- 50 g pumpkin seeds
- pepper
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients into a pasta dough and cover it for about 30 minutes.
- For the filling, peel the sweet potatoes and cook them in salted water for about 30 minutes until soft. Drain the potatoes and press them through a potato press. Wash, clean and chop the spring onions. Peel and grate the ginger. Mix everything with the ricotta, pumpkin seeds, salt and pepper.
- Roll out two thin sheets of the same size from the pasta dough on a floured work surface. Place hazelnut-sized portions of the filling on a dough sheet 4 cm apart. Brush the gaps with water. Place the second plate on top, press down and cut square ravioli out of the dough. Bring plenty of salted water to the boil, let the ravioli steep in it for 7-10 minutes and then lift out.
- This goes well with melted butter with chopped pumpkin seeds and a splash of pumpkin seed oil.
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