Sweet Potato Ravioli
I’m not sure when I first had a sweet potato with tomato, but I do know I’ve always liked it.
The sweetness combined with the slight tang of tomato sauce creates such a delicious balance.
When I first decided I was going to make this for presto pasta night, I was dreading the idea of laborious ravioli when I remembered a gift from my cousin in Poland. Years back, she was here for a visit and in my typical, true form, I wanted to learn whatever she’d share about her favorite traditional and classic meals from home.
Upon her return, she sent me a gift. In it contained a cookbook of tripe, boiled potatoes, battered pork chops and borscht and a set of pierogi makers.
Not one to throw anything away, yes I still have the book – it is a conversation piece after all, I dug out the pierogi maker, rolled my dough and set to seal some sweet potato.
It was so easy and quick, honestly, I was finished making the ravioli faster than my pot of water could boil. And, as expected, homemade pasta wins again!
SWEET POTATO RAVIOLI
1/2 Cup Unbleached Flour
1/2 Cup Semolina Flour
1/3 Cup Hot Water
1/2 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Tomato Purée, Optional
1 Sweet Potato
Bring a pot of water to boil; peel and dice the sweet potato and add to the water.
Once the sweet potato is softened, drain, mash and set aside.
In the bowl of a food processor, combine the flours and salt.
With the motor slowly running and the feeder tube removed, add the oil, tomato purée and slowly drizzle in the hot water.
At this point the dough should come together into a ball, if it doesn’t add more water, 1 teaspoon at a time.
Remove the ball of dough from the food processor and divide in half.
Roll each piece as thinly as possible and using the pierog/ravioli maker, cut as many rounds as possible from the dough.
Place one circle of dough into the maker and add about a teaspoon of the mashed sweet potato.
Seal and repeat with the remaining dough.
Bring another large pot of water to boil and add the finished pierogi.
Cook to al denté. Remove when they begin to float, after about 3 – 4 minutes.
Serve with a primavera tomato sauce or a fresh tomato sauce.
FRESH TOMATO SAUCE
2 Tomatoes, skinned and seeded
1 Clove Garlic, Puréed
pinch of salt
1 Tablespoon Extra Virgin Olive Oil
Bring a large pot of water to boil.
Prepare a bowl of ice water.
Score the bottom of the tomatoes and drop them into the boiling water for about 1 minute.
Remove and plunge them into the cold water.
Core the tomatoes and remove the skins; slice and remove the seeds.
Mash the tomatoes with a fork and add the puréed garlic, salt and olive oil; mix well.