Sweet Potato and Goat Cheese Whole Wheat Ravioli

The addition of whole wheat flour to pasta dough creates a hearty, healthy version of ravioli that pairs perfectly with a creamy sweet potato and goat cheese filling. Save this recipe for a weekend afternoon; you can make a whole batch ahead of time and freeze it for a quick weeknight meal, or have it right then and there. Toss with a drizzle of olive oil or some melted butter and top with toasted nuts, seeds, greens, cheese, or all of the above.

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Sweet Potato and Goat Cheese Whole Wheat Ravioli

For the pasta dough:

  • 1 cup all purpose flour (plus more, if needed)

  • 1 cup whole wheat flour

  • 4 eggs

For the filling:

  • 1 large or 2 small sweet potatoes, skins on

  • 4 oz goat cheese

  • 1/4 teaspoon nutmeg

  • Pinch of salt



In a large mixing bowl or a floured countertop, combine the two flours and create a dome to crack the eggs into. Add the eggs, then use a fork to whisk, gradually adding more flour as you whisk. Once the dough is too thick to whisk, set the fork aside and use your hands to knead the dough together. Once thoroughly mixed, set aside while you make the filling.

To make the filling, heat a small pot of water until boiling. Add the sweet potatoes and boil until completely soft. Remove from the water and allow to cool, then remove the skins. Mash the potatoes, then add the goat cheese, nutmeg, and salt to taste.

To make the ravioli, roll out the dough with a pasta machine or a rolling pin until the dough is very thin. Using a biscuit cutter, cut out circles from the dough. On half the circles, place a small dollop of filling in the middle. Wet your fingers with a bit of water to moisten the part of the circle not topped with filling (this helps the pieces stick together). Place a circle of dough on top, then crimp the edges with your fingers, pushing out any air bubbles. Place the finished raviolis on a floured baking sheet. If you want to save these for later, you can place the baking sheet in the freezer and then transfer the pasta to a large ziplock bag once hardened.

To cook, bring a salted pot of water to a rolling boil and add the pasta. Cook until al dente.

Toss with butter or olive oil and shower with parmesan. Toasted walnuts or pumpkin seeds, fried sage, and arugula are all delicious toppings.

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