Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.
This is a great shortcut for making your own pasta. Boiled lasagne sheets form ravioli with a rich sweet potato filling.
Serves : 2
1-2 sweet potatoes, about 500g, cut into 1 cm cubes
50g Parmesan, finely grated
Fresh nutmeg, for grating
Pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
Olive oil, for cooking and drizzling
4 tblsp butter
24 sage leaves
Sea salt and freshly ground black pepper
- Put the sweet potato into a bowl with 1 tablespoon of water, cover with cling film and cook in the microwave on high for 3-5 minutes until tender. Drain and mash.
- Add two thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and cinnamon. Season to taste.
- Bring a large pan of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking. Cook for 12 minutes, or for 2 minutes longer than the packet instructions. Drain and separate the sheets, then allow to cool.
- Cut each lasagne sheet in half with kitchen scissors, so you have 12 square. Dollop 1 tablespoon of the potato mix into the middle of each square and top with a sage leaf. Fold the pasta over the filling to form a triangle and press to seal the edges. Leave to cool on a lightly oiled tray.
- Dry the pan and return it to a high heat, adding the butter and a splash of oil. Add the remaining sage and cook until crisp. Remove and set aside.
- Add the cooled ravioli to the pan and cook for 2 minutes on each side until golden. Divide between 2 plates and serve with the Parmesan, sage leaves and a drizzle of olive oil.
Make ahead : The filling can be made 2 days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for 2 days.
The shortcut : These ravioli can be whipped up speedily in advance, while the filling is made in minutes in the microwave.