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.
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.
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.
You’ll end up with something like this:
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:
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:
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 :))
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.
Did you want to get a little closer…?
Don’t feel like making ravioli? Don’t worry, you can prepare store bought ravioli the same way.
Maybe I’ll start to like sweet and savory after all.
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.