Roasted Sweet Potato and Feta Ravioli
Indulge in the irresistible flavors of homemade **Roasted Sweet Potato and Feta Ravioli**, a dish that perfectly balances creamy sweetness with a savory twist. Featuring velvety roasted sweet potatoes blended with tangy feta, nutty Parmesan, and a hint of aromatic nutmeg, this filling is lovingly encased in delicate, hand-rolled pasta sheets. A drizzle of golden brown butter infused with crispy sage leaves takes this ravioli to gourmet heights, delivering a rustic yet elegant Italian-inspired meal. Perfect for a cozy dinner or to impress guests, this recipe is a delightful labor of love that rewards you with every bite of its soft pillows of goodness. Whether you're a pasta enthusiast or looking for a unique vegetarian option, this dish promises flavor, texture, and pure satisfaction. Serve with an extra sprinkle of Parmesan and prepare for rave reviews!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 150 grams Feta cheese
- 2 tablespoons Grated Parmesan cheese
- 0.25 teaspoons Ground nutmeg
- 300 grams All-purpose flour
- 3 Large eggs
- 100 grams Butter
- 8 Fresh sage leaves
- 1 tablespoon Water
Instructions
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender. Remove from the oven and let cool slightly.
In a food processor, blend the roasted sweet potatoes until smooth. Add the feta cheese, Parmesan cheese, and nutmeg. Blend until fully incorporated and set aside.
To make the pasta dough, place the all-purpose flour on a clean surface and create a well in the center. Crack the eggs into the well and add 1 tablespoon of water.
Using a fork, gradually whisk the eggs, slowly incorporating the flour from the edges. Once the dough starts to come together, knead it by hand for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
After resting, divide the dough into 4 portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets (about 1-2mm thick).
Place small dollops (about 1 teaspoon) of the sweet potato mixture onto one pasta sheet, spacing them about 2 inches apart. Brush water lightly around the filling dollops and lay another pasta sheet over the top.
Press gently around each dollop to seal the edges. Cut the ravioli into squares using a fluted pastry cutter or knife. Ensure the edges are sealed tightly.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.
Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is golden and fragrant, about 3-4 minutes.
Remove the ravioli with a slotted spoon and transfer to the skillet with the browned butter and sage. Toss gently to coat the ravioli.
Serve immediately with an extra sprinkle of Parmesan cheese on top.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.0 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1132 mg | 87% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
