How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sweet Potato and Apple Ravioli?

You need 15 ingredients. The key ingredients include: 1 whole Sweet Potato, Peeled And Diced, 1 whole Granny Smith Apple, Peeled, Cored And Diced, 2 cloves Garlic, Peeled, 1/4 cups Olive Oil, and more.

Is Sweet Potato and Apple Ravioli suitable as pasta & noodles?

Yes, Sweet Potato and Apple Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Sweet Potato and Apple Ravioli?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato and Apple Ravioli Recipe

Name: Sweet Potato and Apple Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Sweet Potato, Peeled And Diced; 1 whole Granny Smith Apple, Peeled, Cored And Diced; 2 cloves Garlic, Peeled; 1/4 cups Olive Oil; 1 pinch Crushed Red Pepper Flakes; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 4 whole Slices Thick-cut Bacon, Diced; 1/2 cups Whole Milk Ricotta Cheese; 1 Tablespoon Chopped Sage Leaves; 1 pound Fresh Pasta Dough; 1/2 cups Dry White Wine; 1/2 sticks Unsalted Butter, Diced; 2 Tablespoons Heavy Cream; 2 Tablespoons Chopped Chives

Sweet Potato and Apple Ravioli

Eats Now Editorial Team · 1285 kcal · Pasta & Noodles

1
For the ravioli: Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
2
Toss together the sweet potato, apple, garlic cloves, olive oil, and red pepper flakes on the baking sheet and season with salt and pepper.
3
Smooth it into a single layer.
4
Roast for 25 to 30 minutes, until the vegetables are very tender.
5
Remove from the oven and let veggies cool completely.
6
Meanwhile, place a small skillet over medium-high heat.
7
Add the bacon and cook for about 6 minutes, until golden and crispy.
8
Drain the bacon on paper towels.
9
Combine the roasted vegetables, half of the bacon, the ricotta, and sage in the bowl of a food processor and blend until smooth.
10
Season with salt and pepper, to taste.
11
Reserve the remaining bacon.
12
Divide the pasta dough in quarters and put each piece through a pasta machine a few times, rolling into very thin sheets.
13
Place one sheet of pasta on a lightly floured work surface.
14
Drop heaping teaspoons of the filling along the dough, leaving 1-inch of space in between.
15
You should have two rows of 20 to 22 scoops of filling.
16
Lightly moisten the edges of the dough and areas around the filling with water.
17
Layer another sheet of pasta on top and gently press around each spoonful of filling to seal the ravioli.
18
Using a pizza cutter, cut between each ravioli, trimming the edges as needed to make even squares.
19
Repeat with the remaining pasta sheets and filling.
20
Bring a large pot of salted water to a gentle boil.
21
Working in batches, add the ravioli and cook for 4 to 5 minutes, until the ravioli float to the top.
22
Using a slotted spoon, transfer the ravioli to a serving platter.
23
Repeat cooking the rest.
24
For the sauce: Meanwhile, heat the wine in a small saucepan over medium heat.
25
Bring to a simmer and cook for 1 to 2 minutes, until slightly reduced.
26
Add the butter and cream and cook for 3 to 4 minutes, whisking until slightly thickened.
27
Remove from the heat and stir in the chives.
28
Spoon the sauce over the ravioli and sprinkle the reserved bacon over the top.

Sweet Potato and Apple Ravioli

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