1 large sweet potato
100g/3½oz semolina extra, for rolling
200g/7oz '00' flour
1 egg yolk
1-2 small eggs
1 egg for sealing ravioli
½ clove garlic
sprinkle chilli flakes
60g/2oz parmesan, or similar vegetarian hard cheese, grated, plus extra to serve
30g/1¼oz pine nuts
bunch of sage
handful of rocket
salt and pepper
4-5tbsp/60-75ml/2-2½fl oz olive oil
Roast sweet potato in hot oven until very soft. This should take 20-25 minutes. Split open. Leave to dry in oven with heat switched off.
Make pasta. Place semolina and flour in bowl. Beat in 1 egg yolk. Mix to a rough dough. If very dry use a spare egg adding a little at a time. Knead until smooth. The paste will be like marzipan only stretchy. Wrap or chill for 45 minutes.
Fry onion in a small amount of oil for 1 minute. Add pinch of chilli and finely sliced garlic. Beat in peeled, sweet potato, season with salt, pepper and nutmeg. Add grated parmesan. Taste and use more parmesan if the mixture is very sweet or very watery. Chill.
Roll out ravioli. Use egg on side of paste to seal. Fill ravioli with 1 tsp of sweet potato filling. Cook ravioli for 4-5 minutes in lots of boiling salted water. (If the ravioli are not cooked immediately place on a buttered dish or they will stick.)
To Serve heat 4-5tbsp/60-75ml/2-2½fl oz olive oil and add the pine nuts. Once they begin to turn pale brown, add the leaves from the sage and turn off the heat.
Place the ravioli in a dish. Sprinkle over the pine nuts and sage. Season well, especially with pepper. Grate over the parmesan, spoon olive oil (from the pine nuts and sage) around the top with rocket.
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