Gluten-free sweet potato ravioli


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
  • 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
  1. 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.
  2. Adjust the seasoning and keep cold.
  3. Make the pasta by putting the flour on a work surface and create a well in the centre.
  4. Break the eggs into the well and mix together.
  5. Carry on kneading until the pasta feels like Play-Doh.
  6. 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.
  7. Place 1tsp of the filling in the centre of the pasta.
  8. Fold over the other side of the pasta to create a half moon and press around the edges to seal the parcels.
  9. Place on a tray sprinkled with a little flour, ready to cook.
  10. To make the sauce, cook the rapeseed oil, garlic and chillies in a hot sauté pan for 2mins or until light golden.
  11. Add the white part of the choi-sum, cover the pan and leave to wilt for 2mins.
  12. Add the sweet potato chunks and green part of the choi sum, cover and remove from the heat.
  13. Cook the ravioli in a large pan of gently boiling salted water for approximately 3-5mins, depending on the thickness of your pasta.
  14. When cooked, drain and toss into the sauce with the olive oil.
  15. If the sauce is too dry add a couple of spoonfuls of the water used to cook the ravioli.
  16. Sprinkle with the pine nuts and serve.


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