Sweet Potato, Pine Nut, Ricotta & Spinach Ravioli

My next recipe, I'm going to make for dinner tonight! Once again, this was originally a Dairy Free recipe, however as I have some Ricotta in the fridge at home, I'm going to add it to my ravioli.
Of course, it can be removed, or substituted for other types of cheese.



For the dough...
Ingredients

• 3 cups unbleached flour
• 1/2 teaspoon of salt
• 2 eggs
• 1/2 cup water

Filling...
Ingredients

• 2 small/medium sweet potatoes, peeled & cubed
• 1 300g tub Ricotta cheese
• 1 bag (160g) of fresh spinach
• 1/4 cup fresh grated Parmesan cheese
• 3 Tbs toasted Pine Nuts

Method

• Bring a medium sized pot of water to the boil
• Add the sweet potato and cook for 10-15 minutes, or until soft
• Transfer sweet potato to a large bowl and mash, set aside
• Sift both flour and salt together in a large bowl
• Make a 'well' in the centre of the flour and add eggs, using a fork break the yolks and beat slightly
• Combine flour and eggs, gradually adding enough warm water to make a firm dough
• Knead dough until smooth; wrap in cling film and let rest for approx 15 mins
• Whilst the dough is resting, bring a small pot of water to a gentle boil and add spinach. Cook until the spinach has wilted and relatively soft. 
• Drain water from the spinach and add to the sweet potato along with the ricotta, pine nuts and Parmesan. Season with salt and pepper.
• Cut dough in half and roll each half on a floured board until very thin (a few mm)
• Using a pasta wheel, cookie cutter (or even an upside down glass) cut out as many circles as you can from the pasta sheets.
• Place about a tablespoon of the potato mix in the centre of each circle. To close, simply fold in half and seal closed using a fork. You can get creative here by making tortellini, or making different shaped ravioli.  I find the method used here is the easiest way.
• Once you have filled and folded all of the ravioli, bring a large pot of water to the boil and add pasta.
• Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy, heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Feel free to add your favourite pesto or pasta sauce and enjoy! 

Tips

• There are SO many different fillings for ravioli, you could try things like dried porcini and fresh mushrooms, butternut squash/pumpkin, spinach and fetta - the list goes on!
• For those wanting a more traditional shaped ravioli, instead of cutting circles out and folding over, simply roll half of your dough out in a rectangular shape, place evenly-spaced spoonfuls of filling on the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second sheet on top and press to seal. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press the edges with a fork. 
• If you don't have the time to make home made pasta, you can cheat here by using store bought Gow Gee pastry wrappers. These are available in most supermarkets in the cold food section.
• Ravioli can be frozen, so you always have a quick meal ready to go!

If anyone would like a gluten free/vegan version of the dough and filling, please just let me know!