Roasted Sweet Potato And Feta Ravioli Recipes

Steps:

• Heat oven to 350 degrees.
• Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
• Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
• Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
• Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
• Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water.
• Top with remaining 16 skins; push out any air pockets. Press to seal.
• Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
• Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes.
• Drain; divide among four plates. Drizzle with sauce or sage butter.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
• Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
• Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

Steps:

• Boil, peel and mash the sweet potatoes with the spinach. Add the basil, garlic and salt. Add the flax seed or the bread crumbs to make a good ballable stuffing!
• If you are using the garlic salt like me do away with the fresh garlic and salt.
• Mix the salt and flour and make a ball of dough by adding water. Keep aside for 10 minutes.
• Take a lemon sized dough, ball it up and roll out a circle using a rolling pin. Cut them into 3 strips. Place a tablespoon of stuffing in the center of a strip, fold and seal with a fork. Remove excess dough. This should give you moon shaped raviolis. Make as much ravioli as needed in whatever shape you need. Just ensured they are firm and sealed tight.
• In a soup pan boil water till it bubbles and drop the raviolis a couple at a time and take care not to break them. When the pieces start floating and sticky to touch its done. Ladle it carefully out on the plate.
• Pour some butter sauce on top and serve. Its a delight at home!

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

Steps:

• Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
• Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
• Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

Steps:

• Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
• Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
• Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

Steps:

• Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the potatoes and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don't happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside. While you're waiting for the potatoes to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest. When the sweet potatoes are soft, remove them from the oven. Once they've cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined. Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won't eat immediately. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve!

Steps:

• Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
• Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
• Top with a second wonton wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and potato mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

Steps:

• Preheat oven to 400º F (200º C). Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
• Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper.
• Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
• Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!

Steps:

• Place sun-dried tomatoes in a small bowl; pour boiling water over to cover. Let stand until softened, 5-10 minutes. Drain. Chop tomatoes finely.
• Mix cheeses, tomatoes, lemon zest and oregano. Spoon about 1 tablespoon of the cheese mixture mixture in the center of a wonton wrapper; brush edges with water.
• Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.