Sweet potato, coconut & garlic ravioli

Pasta is one of those things that I categorise with artichokes and lychees, they're a bit fiddly but well worth the faff. Since becoming vegan I have found it near to impossible to find a ravioli that doesn't contain cheese. The filling of this ravioli contains the base of a favourite soup of mine which is sweet potato and coconut spicy winter soup, as it is still snowing I thought this would be a perfect filling for a winter-warmer pasta. This has some added extras on top which I add instead of fake cheese that I will explain at the end which makes a lovely garnish.

To make the pasta you will need to get ready a rolling pin, shape cutter (get inventive Valentine's Day is a'coming why not do some heart shaped pasta or even in the shape of letters that make up your special friends name?)

To make your filling;
Bake 3 sweet potatoes, scoop out the flesh into a blender and add half a tin of coconut milk add some chilli flakes, 2 cloves of crushed garlic, season and whizz (if you like a chunkier filling don't whizz too much)

To make your pasta dough;
Add 2 cups of semolina flour to 2 cups of plain flour, add a pinch of salt (I added 1 tbsp of garlic powder because I am a garlic fiend) and stir to combine everything evenly, make a well in the centre of the bowl and add 1 cup of water and mix with your hands until a dough comes together (you may need to add a little more water) then knead the mixture into a smooth dough and cover with cling film until you are ready to roll out. 
 

 

To shape your ravioli; 

Step 1. Grab your filling mixture and a teaspoon, cut your dough into two. Roll one half out into a rectangle on a lightly-floured surface.

Step 2. Mark out your ravioli by lightly pressing your cutter along the dough, this will help you to not over-fill the pasta. 

Step 3. Add a heaped teaspoon of the mixture to the centre of your ravioli shapes and roll out your other half of dough into roughly the same shape and size as the other, then brush round the edges of your ravioli with a little water but don't drench the poor blighters. 

Step 4. Using a rolling pin to pick the rolled-out dough up (so you don't push your fingers through it) lay your dough over the dough with the filling on, and press lightly around the pillows with your fingers then cut out with your cutters and press around the edges with a fork. Et Voila! 

To cook; 

As you would most pasta, add a little oil and salt to a pan of boiling water then carefully place the ravioli into the pot. Your pasta will cook depending on the size of your pasta - mine were quite large so they took about 10 minutes. 

To garnish; (aka to impress) 

Heat a little olive oil in a pan add some sage and sliced garlic and simmer slowly to infuse the oil. Remove the sage and garlic and crisp the pasta in the infused oil until it turns a golden brown, mix the garlic with a little salt and sprinkle over the pasta with the crunchy sage.

Now don't say I don't spoil you!