This recipe is sort of a spin off of Food & Wine Magazine’s recipe Sweet Potato Gyoza with Beet Puree. I wanted to make my own pasta instead of buying gyoza wrappers. I also needed to change a few things. But I did the beet puree almost the same. This recipe made me 22 half moon ravioli. Serving size is difficult to judge…It depends if you only want a couple of ravioli or a whole plate of ravioli. I’ll guesstimate this to be 4 servings for the majority of people.

Ingredients for around 4 servings

2 eggs – pasta

3 egg yolks + 1 egg white – (the egg white is for sealing the ravioli) – pasta

1 cup ap flour + a few tablespoons + a sprinkle for rolling (different brands are ground different you might need up to 1/3 cup more than one cup)- pasta

1 Tablespoon extra virgin olive oil – pasta

2 pinches sea salt – pasta

8 oz beets -peel, cut in half or thirds depending on size -beet puree

2 Tablespoons unsalted butter – beet puree

2 Tablespoons rice vinegar – beet puree

2 Tablespoons cooking water from beets – beet puree

1/2 teaspoon lemon zest – beet puree

1 lb sweet potato – peeled, sliced 1 – 1-1/2 inch disk -filling

1 Tablespoon unsalted butter – melted – filling

2 Tablespoons hazelnut butter (I made mine in a spice grinder) – filling

1 teaspoon sumac – filling

1/2 teaspoon ground coriander – filling

1/2 teaspoon ground sea salt – filling

1.4 teaspoon ground black pepper – filling

2 Tablespoons scallions – sliced thin for finishing

2 Tablespoons fresh cilantro leaves – chopped or torn for finishing

Directions

Set oven to 400 F.

Put the sweet potato slices in a pan and add about 1.2 cup of water and cover the pan with foil. Do the same with the beets. Timing might differ some. In my oven on the middle racks the beets took 90 minutes and the sweet potatoes took 60 minutes. Take them out of the oven when you can piece them with a fork.

Make the pasta dough.

In a medium sized bowl mix up the two eggs with the three egg yolks, oil, and salt. Mix well. Add the cup of flour and mix well. I suggest to have up to 1/3 cup of flour on the side. Each brand of flour is ground different so it is impossible to give an exact measurement. Today I needed to add about half of the 1/3 cup of flour that I had on the side. You knead the dough and you can tell it’s right with it doesn’t stick to your hands. Wrap the dough up in plastic wrap and leave out till you are ready to roll it out. (You will need a little more flour for rolling.

Mash the sweet potatoes with the butter, hazelnut butter, sumac, coriander, salt and black pepper. Set to the side.

Blend the beets with butter, rice vinegar, beet water, and lemon zest. Set to the side.

Roll out the pasta dough around 20 x 15 inches.

I used a three inch cookie cutter and painted the edges with egg white. (I also didn’t re-roll the pasta scraps. You can re-roll the scraps but the dough will be tough…Instead it’s a better idea to just hand cut the scraps into strips and make something like a macaroni and cheese….

Anyway…back to ravioli

Then I used my smallest scooper and scooped out the filling.

I think it is easiest to start in the middle……and just pinch your way down on each side.

Have a pot of salted water boiling.

Boil up your ravioli. They don’t need too long maybe up to two minutes. If you aren’t eating them all now you might want to give them a spray of oil so they don’t stick together.

Serve with beet puree and top with cilantro and scallions. (I had some leftover squash puree so I added that for a pop of color.

A Special THANKS!!! To Food & Wine Magazine for inspiring me to come up with what I did here.

Don’t waste the pasta scraps.