Sweet potatoes are a favored flavor from harvest time through the holidays. Who doesn’t love trying them in new dishes? This ravioli is delicious as is and as simple as homemade pasta gets. If you’ve got too many cans of pumpkin or squash, try swapping them in for sweet potato to save yourself time in the kitchen.
Don’t be intimidated by homemade pasta—it can be a fun meal to make as a family. Sauce this sweet ravioli with your favorite pesto recipe or with just a drizzle of oil and balsamic vinegar over a bed of greens.
Servings: 4 (119 G)
Prep Time: 30 min.
Cook Time: 45 min.
- 2 Tbsp. ground flaxseed
- 1 cup spelt flour
- ¾ cup quinoa flour
- ½ tsp. fine sea salt
- 1 Tbsp. olive oil
- 1 medium sweet potato, roasted
- ½ cup walnuts
- 1 clove garlic, crushed
- juice of 1 lemon
- ¼ tsp. salt
- freshly ground black pepper to taste
- Stir the flaxseed meal into 6 tablespoons of water set aside for 5 minutes.
- Mix flours, salt, 1 tablespoon of water, olive oil and flaxseed mixture until lightly combined. Knead for 5-7 minutes, until dough is smooth.
- In a food processor, combine all filling ingredients. Puree until mixture is smooth and nicely combined.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into sheets about 8” x 2′ wide and uniform in depth. Let stand 15-20 minutes to dry before filling.
- Cut the pasta into 2” squares. Place a scant tablespoon of filling in the center of half of the square. Dampen the edge of the pasta and press another square on top. Crimp edges with a fork and dust lightly with flour.
- Cook ravioli in batches in a large pot of boiling water. Remove when they float on the surface and serve hot.