• 1 quantity pasta dough
• 2 medium sweet potatoes, about 375 g (13 oz)
• 2 tablespoons olive oil
• 1 small white onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon breadcrumbs
• 1 tablespoon nutritional yeast
• 1 pinch ground nutmeg
• ¼ teaspoon chilli powder, or more to taste
• sea salt flakes
• freshly ground black pepper
• plain (all-purpose) flour, for dusting
• 3 tablespoons non-dairy butter
• 10 small sage leaves
• 2 tablespoons pine nuts

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 2 mm (1/16 inch) thick. Stamp out 40 circles with an 8 cm (3¼ inch) round cookie cutter and transfer to a floured board. Dampen the edges of a pasta circle with water. Put a teaspoon of the sweet potato mixture in the centre, put another pasta circle on top and press the edges together tightly, squeezing out any air, to seal. Set aside on a floured board. Repeat.

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.