Ravioli with sweet potato and goat cheese filling in thyme butter
We hope you enjoyed our last post about how to make fresh pasta. Our favorite way of using the dough is to make homemade ravioli. There are so many different kinds of fillings and sauces you can experiment with. Some of our favorites are duck-apple filling with a dark demi-glace sauce, a porcini-mushroom and chestnut filling with sage butter or a celery filling for ravioli in truffle oil.
In this post we will present one of our go-to recipes for ravioli: a sweet potato and goat cheese filling in a simple thyme butter and white wine sauce.
Ravioli with sweet potato and goat cheese filling in a thyme butter sauce
Serves 4-5 people
about 400g fresh pasta dough (see our other post)
For the filling:
1 large sweet potato
1 onion, finely chopped
1 chili (or dried chili)
100g crumbly goat cheese
1-2 sprigs of fresh oregano (dried works as well)
1/2 tablespoon of maple sirup (optional)
For the sauce:
about 50g butter
half a glass of white wine
1-2 sprigs of fresh thyme
1 teaspoon sugar
Heat some olive oil in a medium sized pan and fry the chopped onion on low heat until they are slightly golden. In the meantime, peel the sweet potato and dice into small pieces. Slice the chili in two halves and remove the seeds and the white parts (unless you like very hot dishes). Chop the chili finely and add it to the pan together with the sweet potato. Cook on low heat until the sweet potato is soft and caramelized. We also added about half a tablespoon of maple sirup to round off the taste. Add the goat cheese and mash the ingredients roughly until you have a thick paste. Season with oregano, salt and freshly ground pepper.
Now we’re ready to get started with the fun part: Lay out a sheet of fresh pasta and distribute small portions of the filling on the dough. Separate out the egg, place the yolk into a small bowl and mix with some water. Spread some of the egg around the filling to make the dough stick, fold it over and cut into individual ravioli. You can experiment with other typical pasta shapes, like caramelle or tortellini, or use a cookie cutter to make your own shape. The uncooked ravioli can be easily frozen and make for a delicious first course of a dinner menu or an easy lunch.
To prepare the ravioli, bring a large pot of salted water to boil and add the pasta. In the mean time, start working on the sauce: heat the butter in a medium sized pan. Pour the white wine and reduce to about half. Pick the thyme leaves off the sprigs and add them to the pan. To thicken the sauce, add a couple spoons of the pasta water and reduce. Season with salt and pepper. I also like to add about a teaspoon of raw sugar to round the taste off and to cut the acidity of the wine.
By now the ravioli should be done (they take about 5 min). Drain the water and flip the ravioli in the pan to cover them in thyme butter. Serve on pre-heated plates and decorate with some thyme sprigs and freshly ground pepper. Enjoy!