Sweet Potato Ravioli

I can not get enough of homemade pasta! There is nothing quite like the taste of it, and with the right tools it’s super simple. This sweet potato ravioli is a delicious alternative to classic cheese stuffed ravioli. A wonderful way to enjoy the creamy stuffed pasta pillows, but dairy-free.

The possibilities for ravioli stuffing are endless. With fall just around the corner I see some pumpkin and butternut squash ravioli in our near future. Yum! Maybe a little spice added to the pasta dough with a drizzle of maple syrup pasta cream over the top.

Sweet Potato Ravioli

Delicious dairy free raviolis with a lightly seasoned sweet potato filling.

Author: Kelly @eclecticmommy

Recipe type: dinner

Cuisine: italian, pasta

Ingredients

PASTA DOUGH
2 c flour
2 large eggs
2 tsp.olive oil
2-4 tbsp. warm water
¾ tsp. salt
RAVIOLI FILLING
1 c. smashed sweet potato
Pinch Italian seasonings
pinch black pepper

Directions

Add flour, salt, eggs and olive oil to mixer with paddle, mix. Add warm water 2 tbsp. at a time until fully incorporated. You may only need 2 tbsp. The dough should be slightly sticky, and all dry ingredients mixed in.
Switch out paddle for the dough hook. Mix about 5 minutes until dough is elastic and bounces back.
Wrap the dough ball in saran wrap, set aside to rest for 30 minutes while you prepare the filling.
Mix together all the filling ingredients in a medium bowl. Set aside while the dough rests.
Grab off a baseball size ball of dough and flatten into a rectangle. Re-cover the remaining dough.
Add the dough to your pasta roller. Continuously roll through at each setting twice until you've reached the smallest. Run through one more time.
Cut your sheet in half. Place one sheet onto a floured ravioli maker or surface.
Add dollops of filling to each cavity or every 1 inch if using a ravioli cutter.
Add a swipe of egg wash or water around the edge of each dollop. Place the second sheet on top, making sure to smooth out air bubbles.
Using the ravioli maker or roller cut the raviolis.
Set each set aside on a floured Silpat to dry while you make the next batch.
Cook for a couple minutes in boiling water until tender, drain. Top with your favorite sauce or parmesan and butter.