This delicate pasta wrapped around a sweet and tasty filling makes a special dinner that’s worth the little bit of effort involved.
Start by making the pasta. While the dough is resting, make the rest of the dish.
Set the oven to 180°C (350°F/Gas 4). Put the sweet potatoes on a baking tray and roast for about 4 minutes. The exact time will vary according to the size of the potatoes, so check after 30 minutes. A sharp knife or skewer will slide in easily when done. Slice open to cool.
Meanwhile, heat the oil in a frying pan and gently fry the onion until soft, about 8 minutes. Add the garlic and cook for 2 minutes more. Set aside. Scoop the sweet potato flesh into a bowl and stir in the onion, breadcrumbs, nutritional yeast, nutmeg, chilli powder and salt and pepper. Add more salt, pepper or chilli powder to taste.
Roll out the dough into sheets
Drop the ravioli into a pan of simmering salted water and cook for 3 minutes, or until they rise to the top. Remove with a slotted spoon and set aside. Meanwhile, fry the butter, sage and pine nuts until the leaves start to crisp. Be careful not to burn them. Serve the ravioli in shallow bowls with the buttery sage leaves and the pine nuts spooned over.
© 2015 All rights reserved. Published by Murdoch Books.