This is a simple recipe for a delicious vegetarian, filled pasta (not a vegetarian-filled pasta, that’s something quite different entirely!). This dish is perfect for a weekend dinner, when you’ve got a bit of time on your hands. Smaller portions of this dish also work really well as a starter, that is how the Italian’s do it after all.
Obviously, this recipe requires fresh pasta, the recipe for which you can find here. If you don’t fancy making your own fresh egg pasta (it’s really, REALLY easy, I promise), or if you’re short on time but still want to make the effort, you can always buy fresh pasta lasagna sheets and cut them to size (although I really do recommend making your own).
The beauty of this recipe is that it requires very few ingredients, and although you have to fill the pasta, very little prep is required otherwise. The cooking time is very, very short and there’s no sort of pasta sauce required, just a little fried sage, a drizzle of olive oil and some (veggie) parmesan, so provided the ravioli is floured well to prevent it sticking, it can be made well in advance and whipped up very quickly when needed, which makes this the perfect dinner party dish – maximum time chatting with friends, minimum time spent fussing in the kitchen!
This recipe will make 2-3 generous portions or 4 smaller portions of ravioli.
- fresh egg pasta
- 2 medium sized sweet potatoes
- 1 small onion
- 2 cloves of garlic
- fresh thyme
- fresh sage
- 125g goats cheese
- vegetarian parmesan to serve
PREHEAT OVEN TO 160˚C
- Prick the sweet potatoes with a knife, pop them on a heatproof dish and heat in the microwave for approximately 15 minutes
- Meanwhile, drizzle a healthy glug of good olive oil into medium-sized ovenproof dish
- Finely chop the onion, crush the garlic and add to the dish
- Put the dish in the oven and cook until the onions have started to soften
- Remove the sweet potatoes from the microwave
- With a knife, cut the potato open and carefully scoop out the inside into the dish with the onions and garlic
- Add the fresh thyme, a few cubes of butter and season. Stir the mix well before transferring the dish back into the oven to cook for a further 10 minutes
- Once cooked, allow to cool before crumbling the goats cheese though
- To make the ravioli; cut the pasta into rectangles (roughly 7cm x 10cm), using a teaspoon spoon your mixture onto one half of the rectangle, wet your fingers and the edge of the pasta a little before folding the pasta in half, pressing the edges well to ensure they remain closed when cooking, lightly flour each of the ravioli parcels to prevent them sticking to one another (especially if you’re going to leave them a while before cooking).
- To cook the ravioli; bring a large pot of salted water to the boil. Gently add your ravioli parcels and cook for approximately 2-3 minutes.
- To serve; potion out the pasta between your guests, drizzle with a little olive oil and top with ground black pepper, a generous portion of parmesan and a few fried sage leaves. I highly recommend adding the sage, it has a fantastically meaty flavour (am I allowed to say that as a vegetarian?) which really elevates the dish. Simple fry a few sage leaves in a glut of olive oil, pat dry and season with sea salt.