Serves: 4
Preparation time: 45 minutes
Cooking time: 5 minutes
Ingredients
Ravioli dough
- 250 g all-purpose flour
- 2 eggs
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) water
- 1 pinch salt
Filling
- 400 g mashed sweet potatoes (vacuum packed)
- 250 ml (1 cup) ricotta
- 1 clove garlic, minced
- 60 ml (1/4 cup) breadcrumbs
- 60 ml (1/4 cup) grated Parmesan
- 100 g crispy bacon (or ham), cut into small pieces
- Salt and pepper to taste
Preparation
Ravioli dough
- In a bowl, mix flour, salt, eggs, olive oil and water using a whisk. with a fork until the dough begins to come together.
- Knead the dough by hand for a few minutes until it becomes smooth and homogeneous.
- Form the dough into a ball, cover it and let it rest for 10 minutes.
- Roll out the dough thinly using a rolling pin or pasta machine (roller) to form long strips.
Stuffing
In a bowl, mix the mashed sweet potatoes, ricotta, minced garlic, breadcrumbs, parmesan and crispy bacon (or ham). Season with salt and pepper to taste. Mix well until the filling is homogeneous.
Assembling the ravioli
- On a strip of dough, place small spoonfuls of filling at regular intervals.
- If you are using another strip to cover, place it gently on top of the filling. If you fold the same strip over itself, make sure the dough covers the filling well.
- Press around the filling portions to seal the ravioli, making sure to squeeze out any air. Use a knife or pastry wheel to cut the ravioli.
- Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3 to 4 minutes, until they float to the surface.
- Serve with a sauce of your choice or simply with melted butter and grated Parmesan cheese.
