Roasted sweet potato with white bean ravioliPosted: February 7, 2012
After a crazy fall 2011 that kept me away from cooking and playing with ingredients, I found a weekend to check out what was hiding in my fridge and to experiment.
I tried this two ways: the filling and pasta were the same, but first I tried a tomato/basil sauce. The tomato competes with the delicate sweetness of the ravioli stuffing – I don’t recommend going the tomato sauce route.
Second try: I created a cream sauce with a twist beyond the usual. Instead of loading a cream sauce with a heavy base of parmesan and salt, try a teaspoon of white miso paste into a cup of cream. This sauce rocks! and lets the oniony/sweet potato centrepiece do its job.
As for the filling for the ravioli, I peeled three small sweet potatoes, oiled them, and roasted them for 20 minutes. Once cooled, I pureed the potatoes in a processor with half a cup of rinsed, white kidney beans, a quarter cup of cream cheese, and finished with diced green onion (3 or 4 stalks).
Here’s a video link to my raviolis getting stuffed. I used a Jamie Oliver recipe for the pasta (it’s pretty much just flour and four eggs, but I added a dash of black truffle olive oil).
Stuffing the ravioli
…other than a filling for ravioli, the stuffing makes a great hummus-like dip for veggies or crackers!