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Spicy Sweet Potato Ravioli

What you need: 

Dough:

2 Cups Semonlina Flour

2 Cups Regular Flour

1.25 Cups of Water

1 tsp. Kosher Salt

Filling:

3 Large Sweet Potatoes

2 Serrano Peppers

2 Jalepenos

1/2 Can Coconut Milk

1 tsp. Chilli Pepper

1/2 tsp. Garlic Salt

Salt to taste

Red Pepper Flakes to Taste

 

Sauce:

Olive Oil

Fresh Rosemary

What you do: 

Pre-Heat the Oven to 450 degrees. Coat the peppers and sweet potatoes in olive oil and roast them in the oven. When the peppers start to blacken, take them out. Leave the potatoes in a until they are soft.

Peel the skin from the peppers, chop them up and remove the seeds. When the potaoes are done, remove the skins and mash in a bowl. Add the spices, coconut milk, and the peppers.

For the dough, mix the flours, water and salt in a bowl until you have a smooth dough mixture. Make small balls a little bit bigger than a quarter and group them in pairs.

Roll out two of the balls into flat circles onto a well-floured surface. Spoon the filling into the middle of one of the circles. Be sure to leave enough of an edge, a little under a 1/4 of an inch. Place the second circle on top of the filling. Using the prongs of a fork, go around the edge of the two cirlces and press the borders together.

Boil the raviloi. This will take only about 2 minutes. After they are boiled, let them dry and cool. Once dried, pan sear them with a little bit of olive oil. This gives them a really great taste! Add fresh Rosemary and enjoy!

Recipe Category: 

SO HOW'D IT GO?

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