Sweet Potato Ravioli

Sweet Potato Ravioli - 3 Guiding Stars

Active Time

30 min.

Total Time

45 min.

Servings

4 (119 g)

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.

Ingredients

Pasta:

2 Tbsp. ground flaxseed
1 cup spelt flour
¾ cup quinoa flour
½ tsp. fine sea salt
1 Tbsp. olive oil

Filling:

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

Directions

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.

Nutritional analysis per serving: Calories 380; Total Fat 16.5g (22% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 465mg (20% DV); Total Carbohydrate 46g (17% DV); Dietary Fiber 8.5g (29% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 0% DV; Calcium 4% DV; Iron 20% DV; Potassium 4% DV; Copper 35% DV; Manganese 30% DV; Vitamin A 25% DV.