Hello my lil’ chickadees!! I am so so incredibly sorry I have left you for so long. I really feel horrible about it. I wasn’t ignoring you, I promise. As mentioned before, I had two different sets of visitors back-to-back from June 28th to July 14th. It left little time for blogging but I am not complaining as I had tons-o-fun. So what better way to usher us back into a beautiful relationship than to start off with a recipe!
Now, I know I did a ravioli post not that long ago, but I wanted to experiment with it. I posted about the Sweet Pea Ravioli from One Happy Table and I took that recipe and modified it slightly by using sweet potatoes. I absolutely love sweet potato anything and everything. The hubs does too for the most part, but he always gets a little concerned when I try to make something out of my know-how which you all know it quite a bit. So this is me, branching out and taking what I learned from cooking with my best bud up here in CT.
Enough talk! Let’s get to the recipe!
For the filling:
- 1 (1-pound) sweet potato
- 2 tablespoons vegan Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon Earth Balance
Pierce the potato multiple times. You can either stick it in the oven at 400 degrees on a foil-lined pan for about 50 minutes or you can place it in the microwave for around 8 or 9 minutes. The time really depends on your appliances so be sure to watch it. Once it is done cooking, let it cool for a few minutes. Then scrape all the insides into a food processor or blender. Add the vegan parm cheese, salt, cinnamon, nutmeg and Earth Balance. Pulse until creamy and smooth.
For the dough:
I found this recipe for the perfect ravioli dough thanks to One Happy Table as mentioned before:
- 2 cups white or wheat flour (I used wheat)
- 2 teaspoons extra virgin olive oil
- 1/2 cup water
- 2 pinches salt
Mix salt and flour in a bowl. Then add the olive oil and slowly add the water. I found it works best when you mix with your hands. You may need to add more water than what the recipe calls for. I definitely did. Knead the dough for about 5-ish minutes to make sure it is the right texture. Once it is made, roll it out thin on a floured surface. Now, if you are fancy you may have a ravioli cutter or even a cookie cutter for that matter. To show you how awesome I am, I used a small tupperware because, well, that is all I had. (whatever, it worked great).
For the sauce:
- 4 tablespoons Earth Balance
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- chopped pine nuts (to taste)
Melt the Earth Balance in a sauce pan. Add in the chopped sage and let it cook for about a minute or so. Turn down the heat to low and add the ground pepper, lemon juice and pine nuts. I added the brown sugar last, but I think it would be fine to add it in whenever as long as you don’t over cook it.
Once you have all the components complete, add the filling to the ravioli doughs. Use your own judgement as to how full you want them as it will depend on the size of your ravioli cut-outs. Cover with another ravioli cut-out and use a fork to seal shut and add some decoration to your ravs.
Andy even helped me out with sealing the ravs. Clark kept a close eye on him to make sure he didn’t mess up.
Toss them into a pot of salted boiling water and cook for a few minutes. They are done when they float to the top. Fish those little guys out of the water and let them cool for a few minutes. Then cover them with your delish lemon-sage sauce and enjoy!
You may need to mess with the sauce a few times before you really find a combination that you like. But I promise, it is worth the time and effort you put into this dish! Mr. B actually love them! In fact, he went back for a second helping which I did not expect. Sigh. It is so nice when your hard work pays off.
The best part about ravioli, I think, is that you can fill it with whatever you want really! I am dying to know what your favorite type of ravioli is. Share it in my comments and maybe I’ll try it!
Thanks for sticking with me friends. I promise I will be more attentive from here on out.
Love to you all,