Ingredients:-
Super Fine Rava/Suji – 500 Gms.
Sweet Potatoes – 100g, peeled
Pumpkin Seeds – 1 tsp + extra to garnsih
Goat’s Cheese – 30g, crumbled
Semolina – 1 tbsp, for dusting
Chilli Oil – to serve
Salt – ¼ tsp
Pepper – a pinch
Parmesan – to serve
Method:-
- To make the pasta, place the flour and salt in a food processor and water (100ml). Pulse until the mixture forms sticky-looking crumbs. Turn out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 minutes until smooth, wrap in cling-film and chill for 30 minutes.
OR
- To make the dough by hand, shape flour into a ‘ring’ on a work surface, add water (100ml) into the middle, then gradually work the flour into the water using your fingers to eventually form a firm dough.
- 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 to a thinner setting on every second roll. Continue until you get to the penultimate setting. If you like your pasta thin and delicate, you can try the setting at No.5.
- Cover the dough sheets with a tea towel until ready to use, so that it doesn’t dry out.
- Meanwhile, bake, steam or microwave the sweet potatoes, then roughly mash them. Mix with the pumpkin seeds and goat’s cheese.
- Stamp out rounds from the dough using a Ravioli cutter or a 6cm biscuit cutter – work quickly so the pasta doesn’t dry out. Lay the rounds on a semolina-dusted surface and cover with cling-film as you cut the rest.
- Take the new MARCATO Ravioli Tablet, dust the tablet surface with Semolina. Place one dough sheet on the Tablet. Using a teaspoon place one scoop of the filling on each cavity. Place another dough sheet on top. Using the Roller Pin squeeze the sheet. You have ready Ravioli Squares sealed on all sides.
- Cook the Ravioli in a pan of boiling salted water for 4-5 minutes. Do not use a full rolling boil, as it is likely to split the Ravioli. Drain and serve sprinkled with chilli oil, pepper, parmesan and pumpkin seeds.
