Pan Fried MultiGrain Sweet Potato Ravioli over Garlicky Escarole and Leeks

Pan Fried Sweet Potato Ravioli over Garlicky Escarole and Leeks I TheWellFlouredKitchen.com

I like to keep my sweet and savory on separate plates.  Sweet and sour chicken? Pork with apples?  No thank you.  Which brings me to the sweet potato, it tastes like candy to me.  Don’t get me started on the brown sugar marshmallow casserole thingy.  Umm, that’s dessert.  Please don’t let it touch my turkey.

I do realize I am in the minority on this topic.  Not just in my family, who all love sweet potatoes, but I suspect of all the people on earth.  Sweet potatoes are a super food, I know, yada yada.

So I do make sweet and savory from time to time and was ecstatic to come up with this recipe.  The delicious bitterness of the escarole tempers the sweetness of the potato making it satisfying for the whole family.

Pan Fried MultiGrain Sweet Potato Ravioli over Garlicky  Escarole and Leeks I TheWellFlouredKitchen.com

Making raviolis can take some time, but they do freeze beautifully, so don’t feel you have to eat them right away.  In fact you may enjoy them more on another day, long after the mess has been cleaned up.  This recipe includes three different flours, but feel free to experiment with what you have.  These can definitely be made with part or all white flour, or just white whole wheat.

Gently mix together your flour, egg, salt and water until you have a nice cohesive dough.

MultiGrain Ravioli Dough I TheWellFlouredKitchen.com

Working with 1/2 of the dough at a time, roll it out until it is about 1/8 inch thick.  Of course if you have a pasta roller, feel free to use it at this time.  Then  cut out 2 1/2 inch squares using a cookie cutter or an approximation with a pizza cutter.  Fill 1/2 the squares with filling, dampen around the filling and then press another square of dough on top.

Pan Fried MultiGrain Sweet Potato Ravioli over Garlicky  Escarole and Leeks I TheWellFlouredKitchen.com

You’ll end up with something like this:

Sweet Potato Ravioli I The Well Floured Kitchen

Of course, you can make your ravioli round, crimp the edges with a fork, make them giant, or make them tiny.  Or you can just get really lazy with your dough and end up with this:

Sweet Potato Ravioli I TheWellFlouredKitchen.com

I don’t know enough about geometry to try to identify that, but regardless it still tasted go-oo-od.

Be gentle when you are pressing around the filling, or you may end up with this:

Broken Ravioli

In case you don’t know, that filling will fall out during cooking. Try to avoid this, or your family will be having pan fried pasta strips.  Not ravioli. (But still good :))

Pan Fried Sweet Potato Ravioli over Escarole I TheWellFlouredKitchen.com

As you finish each ravioli, place them on a floured cookie sheet and cover with plastic wrap or a towel.  They need to be eaten now or frozen.

Pan Fried MultiGrain Sweet Potato Ravioli over Garlicky  Escarole and Leeks I TheWellFlouredKitchen.com

Did you want to get a little closer…?

Pan Fried MultiGrain Sweet Potato Ravioli over Garlicky  Escarole and Leeks I TheWellFlouredKitchen.com

Don’t feel like making ravioli?  Don’t worry, you can prepare store bought ravioli the same way.

Sweet Potato Ravioli I TheWellFlouredKitchen.com

Maybe I’ll start to like sweet and savory after all.

 

 

 

 

Pan Fried MultiGrain Sweet Potato Raviolis over Garlicky Leeks and Escarole

Yield: approx 24 ravioli

Ingredients

  • For the Ravioli:
  • 1 Cup (5oz) White Whole Wheat Flour
  • 1/2 Cup (1.5oz) Barley Flour
  • 1/2 Cup (2 oz) Oat Flour
  • 2 Eggs
  • 1/2 Tsp. Salt
  • 1/4 Cup Water
  • 1/2 Cup Mashed Sweet Potato
  • Salt and Pepper
  • 8 Tbsp. (4oz) Butter
  • For the Greens:
  • 1 Bunch Escarole, Chopped
  • 3 Large Leeks, Thinly Sliced
  • 1 Large Clove Garlic, Minced
  • Salt and Pepper to Taste

Instructions

  1. Season sweet potato to taste with salt and pepper.
  2. Mix together the flours, salt, eggs, and water until it forms a cohesive dough. If dough is too dry, add more water 1 Tbsp. at a time. If dough is too wet, add flour 1 Tbsp. at a time. Cut the dough in half. Roll out dough on a well floured surface until it is about 1/8 inch thick. Cut out squares using a 2 1/2 inch cookie cutter. Fill the center of 1/2 of the squares with approx 1 1/2 tsp. of sweet potato. Lightly wet the edges of the square and top with another square of pasta. Press the edges together until secure. Repeat with the second half of the dough. Place finished ravioli on a lightly floured sheet pan and cover with plastic wrap or a towel.
  3. Ravioli must be cooked immediately after making or frozen for later (see notes). Cook the ravioli (about 1 dozen at a time) in a large pot of boiling salted water for about 5 minutes or until tender.
  4. Melt the butter in a skillet. When hot, place the cooked ravioli into the pan and fry a minute or two on each side or until desired level of brownness. Remove Ravioli from pan. Add leeks and saute for a minute, then add escarole and garlic and saute until wilted. Salt and Pepper to taste.
  5. Serve ravioli over greens.

Notes

Pumpkin can be used in place of the sweet potatoes.

This recipe can be made with all white whole wheat flour, or a combination of white whole wheat and white.

Recipe can by multiplied.

Any greens can be used in place of the escarole.

Ravioli can be frozen, uncooked. Place ravioli in a single layer on a lightly floured sheet pan. Place the sheet pan in the freezer until the ravioli are frozen. Remove ravioli from the pan and transfer to an airtight container or ziploc bag.

Don't feel like making ravioli? Recipe can be enjoyed with store bought ravioli.

http://thewellflouredkitchen.com/2013/06/19/pan-fried-multigrain-sweet-potato-ravioli-over-garlicky-escarole-and-leeks/

Tips and Substitutions:

  • Pumpkin can be used in place of the sweet potatoes.
  • This recipe can be made with all white whole wheat flour, or a combination of whole wheat and white.
  • Recipe can by multiplied.
  • Any greens can be used in place of the escarole.
  • Ravioli can be frozen, uncooked.  Place ravioli in a single layer on a lightly floured sheet pan.  Place the sheet pan in the freezer until the ravioli are frozen.  Remove ravioli from the pan and transfer to an airtight container or ziploc bag.
  • Don’t feel like making ravioli?  Recipe can be enjoyed with store bought ravioli.

Shared with:  What’s Cookin’ Wednesday, and Foodie Friday.

 

 

Comments

  1. says

    I am not usually a fan of sweet potato, but I might give this a try. I will definitely try the leeks and escarole – I love leeks!

  2. says

    Sherri,
    I’m in awe of your ravioli-making skills (and vast expanse of uncluttered, well-lit countertops I admit). I’ve got oh, 5 or so squash plants that decided to sprout in various areas outside of my raised beds this summer. Last year the volunteers were pie pumpkins and zucchini. This year it remains to be seen–one is definitely butternut squash, though, and I think that would also go well in your ravioli.
    Thanks!

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