(for 4 servings)
Ingredients for the Dough:
10.58 oz. flour
3 eggs
2 tablespoons olive oil
1 Teaspoon salt
Ingredients for the Filling:
1 large sweet potato, peeled and diced
5.29 oz shredded mozzarella cheese
1 Dorot Crushed Garlic cube
2 Dorot Chopped Parsley cubes
2 tablespoons of bread crumbs
1/4 teaspoon of nutmeg
Salt and pepper
Ingredients for the Sauce:
1 Teaspoon of butter
4 Dorot Chopped Basil cubes
1 Dorot Crushed Garlic cube
1 Cup sweet cream
1 onion, peeled and diced
2.48 oz pitted black olives, sliced
Salt and pepper
Preparation:
1. In a mixer with kneading hook, mixed the ingredients of the dough until you get smooth dough
2. Remove the dough, wrap in plastic wrap and place in refrigerator for an hour
3. Cook the sweet potatoes in a pot with water until they are tender, drain and put them in a bowl.
4. Add the shredded cheese, the parsley cubes, the garlic cube, the nutmeg, the bread crumbs
to the bowl and stir well. Season with salt and pepper.
5. Remove the dough from the refrigerator and roll out with a pasta machine, a rolling pin until you get a very thin layer.
6. After rolling out, cut the dough into circles (glass of wine diameter size), in the center of
each circle, place a tablespoon filling, spread around the whit of the egg and place another
circle over, pressing well. Then sprinkle a little flour over
7. Boil water in a cooking pot, add some salt and a teaspoon of oil and place the ravioli for cooking, when the ravioli float it is ready. Then remove the ravioli from the pot.
8. On Medium pan steam the diced onion with the butter till it gets transparent
9. Add the cream, the sliced olives and the basil cubes. Season with salt and pepper and cook on medium flame till it gets a little thick.
10. Place the ravioli on plates, then pour over the sauce and serve.
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