Pumpkin and Sweet Potatoes Egg Ravioli

Name: Pumpkin and Sweet Potatoes Egg Ravioli
Yield: 4 servings
Ingredients: 1 large sweet potato; 1 cup (250 mL) canned pumpkin purée; 1 large egg beaten; 1 garlic clove finely chopped; 2 tbsp (10 mL) brown sugar; 2 tbsp (30 mL) breadcrumbs; of cinnamon; Salt and freshly ground pepper to taste; 1 egg white lightly beaten with pinch of salt; Olive oil; Canadian Parmesan cheese freshly grated; Egg Pasta Dough; 1 1/2 cups (375 mL) all purpose flour; 3 medium or 2 large eggs; Salt

This is the Pumpkin and Sweet Potatoes Egg Ravioli recipe.

Prep: 30 min - 40 min
Cooking: 4 min - 5 min

Yields 4 servings

Ingredients

1 large sweet potato
1 cup (250 mL) canned pumpkin purée
1 large egg beaten
1 garlic clove finely chopped
2 tbsp (10 mL) brown sugar
2 tbsp (30 mL) breadcrumbs
of cinnamon
Salt and freshly ground pepper to taste
1 egg white lightly beaten with pinch of salt
Olive oil
Canadian Parmesan cheese freshly grated
Egg Pasta Dough
1 1/2 cups (375 mL) all purpose flour
3 medium or 2 large eggs
Salt

READY FOR REWARDS?

Preparation

Peel sweet potato and cut in chunks. In saucepan of boiling water, cook it until tender. Drain.

In bowl, mash potato and mix with pumpkin purée, egg, garlic, brown sugar, breadcrumbs and cinnamon. Season to taste with salt and pepper. Mix well and set aside.

On floured surface, roll out each Egg Pasta Dough ball with rolling pin into thin rectangle, working gently and adding flour as needed. Proceed quickly, less than 10 minutes, to keep pasta dough elastic. Trim edges of rectangles neatly, making sure one pasta dough sheet is wider.

Spoon rows of stuffing on smaller dough sheet, placing 1 tbsp (15 mL) at a time on dough and spacing evenly 2-inch (5 cm) apart. Brush dough with egg white then carefully lay the second sheet of dough over the top. Press dough together along the edge and seal it between mounds of dough.

Cut between the stuffing with a pastry cutter or knife to form square ravioli. Seal edges with fork. On lightly floured surface, let ravioli stand for 30 to 40 minutes, turning once.

Cook ravioli for 4 to 5 minutes in saucepan of salted boiling water. Drain and divide into 4 plates. Drizzle with olive oil and season to taste with salt and pepper. Sprinkle with Canadian Parmesan cheese.

Egg Pasta Dough:

In large bowl, place flour and make a well in centre. Pour in eggs and add salt. Using a fork, work mixture gently until well combined. Add more flour as needed to avoid sticking to hands.

On lightly floured work surface, knead dough for 10 minutes until smooth and elastic. Divide in 2 balls and set aside.