Sweet Potato Ravioli

By Patrick Gitau

INGREDIENTS

FOR THE PASTA:

2 1/2 cups (300g) all purpose flour

1 tbsp of salt

3 large eggs

FOR THE FILLING:

2 sweet potatoes

2 tbsp pumpkin seeds

3/4 cup (125g) Sirimon Mozzarella

All purpose flour

TO SERVE:

Homemade chilli oil

Minced chilli

1 cup arugula

Sirimon Everyday cheese

INSTRUCTIONS

For the Pasta:

Place the flour and 1 tbsp salt in a food processor and crack in the eggs. Pulse until you obtain sticky-looking crumbs.

Transfer the mixture onto a lightly floured surface and bring together to form a firm dough. Knead for 5 minutes until you get a smooth dough. Wrap in cling film and chill for 30 minutes.

For the filling:

Steam the sweet potatoes, then roughly mash. Add in pumpkin seeds and Mozzarella cheese and set aside.

Cut the pasta dough into quarters, then use a heavy rolling pin to roll the dough as thinly as possible.

Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter (work quickly so the ravioli doesn’t dry out).

Lay the circle on a flour-dusted surface and cover with cling film as you cut the rest.

Place a small teaspoon of filling in the centre of each round. Dampen the edges with water, then cover with another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a flour-dusted tea towel to dry for a few minutes.

Cook ravioli in a large pan of boiling salted water for 4-5 minutes, depending on the size of the ravioli. Do not use a full rolling boil though as it is likely to make ravioli split.

Drain and serve in plates with some chilli oil, minced chilli, and Everyday cheese then decorate with some arugula.