Gluten-free sweet potato ravioli
Unlike regular potatoes, sweet potatoes, which are full of vitamins, minerals and high in fibre, count as one of your five-a-day. Leave out the cheese in this one if you’re on a diet. Choi sum can be replaced by purple sprouting cabbage, spinach, asparagus or a mix of all of them. The ravioli can be made in larger quantities and frozen. They will need to be cooked from frozen, with an extra 2-3mins added to the cooking time.
Serves: 4
Ingredients
- For the filling
- 1 large baked sweet potato, cold
- 100g goat’s cheese
- 2tsp chopped thyme
- ½tsp grated nutmeg
- For the pasta
- 250g gram flour (chick peas), sifted, extra for dusting
- 2 eggs
- For the sauce
- 2 tbsp rapeseed oil
- 5 garlic cloves, crushed but still left in cloves
- 1-2 chillies, cut into large pieces
- 200g choi-sum, cut into pieces and the white part separated from the leaves
- leftover cooked sweet potato, broken into small chunks
- 4 tbsp extra virgin olive or rapeseed oil
- 30g toasted pine nuts
- salt and cracked black pepper
Method
- Make the filling by crushing 200g of the baked sweet potato in a bowl with a fork and mix with the goat’s cheese, thyme and nutmeg.
- Adjust the seasoning and keep cold.
- Make the pasta by putting the flour on a work surface and create a well in the centre.
- Break the eggs into the well and mix together.
- Carry on kneading until the pasta feels like Play-Doh.
- Roll the pasta in small quantities with a rolling pin until you reach the thickness you desire and cut out circles with a 9cm diameter cutter.
- Place 1tsp of the filling in the centre of the pasta.
- Fold over the other side of the pasta to create a half moon and press around the edges to seal the parcels.
- Place on a tray sprinkled with a little flour, ready to cook.
- To make the sauce, cook the rapeseed oil, garlic and chillies in a hot sauté pan for 2mins or until light golden.
- Add the white part of the choi-sum, cover the pan and leave to wilt for 2mins.
- Add the sweet potato chunks and green part of the choi sum, cover and remove from the heat.
- Cook the ravioli in a large pan of gently boiling salted water for approximately 3-5mins, depending on the thickness of your pasta.
- When cooked, drain and toss into the sauce with the olive oil.
- If the sauce is too dry add a couple of spoonfuls of the water used to cook the ravioli.
- Sprinkle with the pine nuts and serve.
