Ravioli with Sweet Potato Filling
- 350 grams Pastry flour
- 3 eggs
- 2 tablespoons olive oil
- 200 grams Sweet potato
- 200 grams Quark
- 2 tablespoons freshly chopped thyme
- 100 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- Pastry flour (for the work surface)
- 40 grams Walnut
- 2 sprigs parsley
- 20 grams butter
For the dough, combine flour, eggs, a little water and oil with 1 teaspoon salt and knead into a smooth, firm dough. Form into a ball, cover in plastic wrap and let rest about 30 minutes.
For the filling, rinse sweet potatoes and cook for about 30 minutes in salted boiling water. Then peel, allow to evaporate and press through a ricer. Mix in egg yolk, well drained quark, thyme and 2 tablespoons Parmesan cheese. Season with salt, pepper and nutmeg.
Roll out pasta portions thinly on a floured surface or with a pasta machine. Set on half a teaspoon or with a pastry bag small piles of filling . Cover with second half of the dough, press edges and cut out in circles with a wavy edge.
Cook ravioli in boiling salted water for 6-7 minutes.
Chop the walnuts. Rinse parsley, shake dry, pluck off leaves and chop. Toss drained ravioli in a hot pan with butter, sprinkle with parsley, remaining cheese and walnuts and serve.