I have no words to describe this amazing comfort food dish, slightly enhanced with hints of chilli and arugula. The ravioli impressed our friends and it will for sure impress yours as well!
While waiting for the second part of my series regarding my blogging experience where I will explain how I turned my hobby into a full time job, let’s have a break and enjoy a recipe that you all seemed to be waiting for for quite a while now if I judge by the success of the pictures I shared on Instagram among my followers!
This time, my boyfriend David was in charge of the dish for our guests while I would take care of the dessert. As often when he’s looking for a recipe he found a very good one on BBC Good Food, just in between an American and an Italian recipe. It sounded lovely! We had made ravioli before and this time again, it was team work.
If you have some time on your hands, making ravioli is a very fun activity and I love to go through all the process from making the pasta dough to the final steps when you style the lovely shaped ravioli onto your plate. Then you can say proudly: yes, I made this! Do you know that feeling?
The good thing with ravioli is that you can be creative with the filling you want to use. In this one, we went for David’s favorite American ingredient: sweet potato! And one of our favorite cheeses: goat cheese!
- 2½ cups (300g) pasta flour
- 1 pinch of salt
- 3 large eggs
- 2 sweet potatoes
- 2 Tablespoons pumpkin seeds
- ¾ cup (125g) crumbled goat cheese
- semolina, for dusting
- Chilli oil
- 1 small chilli, minced
- 2-3 Tablespoons pumpkin seeds
- 1-2 cups (40g) arugula
- For the pasta: place the flour and a pinch a salt in a food processor and crack in the eggs. Pulse until you obtain sticky-looking crumbs. Transfer the mixture onto a lightly floured surface and bring together to form a firm dough. Knead for 5 minutes until you get a smooth dough. Wrap in cling film and chill for 30 minutes.
- In the meantime, make the filling: bake, steam or microwave the sweet potatoes, then roughly mash. Mix with the pumpkin seeds and goat cheese. Set aside.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go the thinnest setting. If you don't have a machine, you can use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter (work quickly so the pasta doesn't dry out). Lay the circle on a semolina-dusted surface and cover with cling film as you cut the rest.
- Place a small teaspoon of filling in the center of each round. Dampen the edges with water, then cover with another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few minutes.
- Cook ravioli in a large pan of boiling salted water for 4-5 minutes, depending on the size of the ravioli. Do not use a full rolling boil though as it is likely to make ravioli split.
- Drain and serve in plates with some chilli oil, minced chilli, pumpkin seeds and parmesan, then decorate with some arugula. Bon appetit!