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🍽️ Sweet Potato Ravioli

733 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put flour, eggs, a little water, oil, and one teaspoon of salt into a bowl.
  2. 2. Knead the ingredients into a smooth and firm dough.
  3. 3. Shape the dough into a ball.
  4. 4. Wrap the dough ball in cling film.
  5. 5. Let the dough rest for about 30 minutes.
  6. 6. Wash the sweet potatoes thoroughly.
  7. 7. Boil the sweet potatoes in salted water for about 30 minutes.
  8. 8. Peel the cooked sweet potatoes.
  9. 9. Press the sweet potatoes through a potato ricer.
  10. 10. Let the steam escape from the potato mixture.
  11. 11. Add the egg yolk to the cooled potato mixture.
  12. 12. Add the well-drained quark.
  13. 13. Add the thyme.
  14. 14. Add two tablespoons of Parmesan.
  15. 15. Season the filling with salt.
  16. 16. Season the filling with pepper.
  17. 17. Season the filling with nutmeg.
  18. 18. Mix the filling well.
  19. 19. Dust a work surface with flour.
  20. 20. Roll out the pasta dough thinly.
  21. 21. Divide the dough into two halves.
  22. 22. Place small dots of filling on one half of the dough.
  23. 23. Lay the second half of the dough over the filling.
  24. 24. Press the edges of the ravioli firmly.
  25. 25. Cut out the ravioli in circles using a fluted cutter.
  26. 26. Bring salted water to a boil.
  27. 27. Boil the ravioli for 6 to 7 minutes.
  28. 28. Chop the walnuts finely.
  29. 29. Rinse the parsley.
  30. 30. Shake the parsley dry.
  31. 31. Pluck the parsley leaves.
  32. 32. Chop the parsley leaves.
  33. 33. Put the drained ravioli in a hot pan.
  34. 34. Toss the ravioli in the butter.
  35. 35. Sprinkle the ravioli with the parsley.
  36. 36. Sprinkle the ravioli with the remaining cheese.
  37. 37. Sprinkle the ravioli with the walnuts.
  38. 38. Serve the ravioli.

Nutrition per serving