This post is photo heavy and this dish was heavy (and awesome).
For that reason I'm gonna jump right in.
Pasta Ingredients: *adapted from Mario Batali's recipe*
- 3 & 1/2 cups all-purpose flour, plus extra for dusting
- 4-5 eggs, depending on size
- 1/2 teaspoon olive oil, plus more depending on dough consistency
- 1 large sweet potato
- 3/4 cups (roughly half a normal size log) goat's cheese
- handful fresh basil
- 1/4 cup fresh lemon juice
- 8-10 cloves fresh garlic
- 1 Tablespoon rosemary, fresh or dried will work fine
- 1 teaspoon sea salt
- 1/2 teaspoon all-spice
First, preheat your oven to 400 degrees, place your sweet potato on a baking sheet with a big slit down the top of the potato and bake it until tender, about 45 minutes to an hour. While that's baking, get out a big wooden cutting board or clear out some serious space on your countertop. Pile up the 3 & 1/2 cups of flour and keep the extra for dusting close by.
Make a well big enough to hold the eggs in the middle of the mound, making sure to keep the sides of the mound in tact.
While your dough is resting, let's make our amazing filling! Get out your Vitamix, food processor or heavy-duty blender and toss in all the filling ingredients (except the sweet potato because it's probably not finished yet).
Blend it until it's a really smooth, green puree. Set it aside and let's get started on rolling out your dough. If you have a pasta maker, go ahead and use it because it's a little bit of a nightmare to roll this stuff out thin enough if you don't have patience. Luckily, I have a little patience when it comes to dough, considering food prep is my therapy... Roll it out as thin as you can without it tearing... and MAKE SURE YOU'RE CONSTANTLY RE-FLOURING the top of your dough and work surface. That's what it's there for so USE IT!
you'll want to pinch ones like that really well... otherwise you'll have filling floating in your boiling water. ick.
Pour some sauce onto your serving dishes and place them in the oven to keep warm while you cook the ravioli noodles in batches. Nobody wants cold ravioli, right? Your oven should still be pretty dang hot from baking that sweet potato.
EXCEPT... James did say it wouldn't hurt to add another small sweet potato to the filling... he wouldn't mind tasting more sweet potato flavor. I think he's right! We'll do that exact thing next time.
Happy ravioli creating to you and yours and don't be afraid to try a different handmade pasta recipe if you've got one that looks great to you! Honey, I need that ravioli stamp down there! ;)