Sweet Potato Ravioli Recipe
Gorgonzola Cream, Toasted Walnuts (with Grilled Chicken + 5.5)
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Ingredients
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Ravioli and Sauce
Method
Preparation and Cooking
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes, then steam them until tender. Mash the sweet potatoes and let them cool.
Make the Ravioli Dough
In a large bowl, combine the flour and salt. Make a well in the center, add the egg, and mix until a dough forms. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
Mix the mashed sweet potatoes with Gorgonzola cheese, black pepper, and olive oil. Adjust seasoning to taste.
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin.
Form the Ravioli
Place small spoonfuls of the filling on one sheet of dough, leaving space between each. Brush the edges with water and lay another sheet of dough on top. Press down around the filling to seal, then cut out with a ravioli cutter.
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon.
Make the Gorgonzola Cream Sauce
In a saucepan, heat the heavy cream over medium heat. Add the remaining Gorgonzola cheese and stir until melted and smooth. Season with salt and pepper to taste.
Serve
Plate the ravioli, drizzle with Gorgonzola cream sauce, and top with toasted walnuts. If desired, add grilled chicken on top.
