Skip to Content

Sweet Potato Ravioli


For the pasta:
  • 2 large farm fresh eggs
  • 1 Tbsp cold water
  • 1 cup semolina flour
  • ½ tsp kosher salt
For the filling:
  • 3 sweet potato large dice
  • 8 oz ricotta
  • 2 Tbsp parmesan
  • ¼ tsp kosher salt
  • ¼ tsp cinnamon
  • 1 Tbsp brown sugar
  • 1 Tbsp maple syrup
  • 1/8 tsp cayanne


For Pasta:
Put flour on table and make a hole in the middle
Mix eggs, water and salt together and pour in the hole of the flour, with a fork slowly mix the outer edge of the flour into the egg mixture until you form a ball of -dough

Knead for 6 to 8 minutes, adding extra flour as needed
Press your finger into the dough, if it springs back on you it is ready to be refrigerated. Wrap with saran wrap and refrigerate for 30 minutes.
Take the dough out of the refrigerator let rest for 5 minutes and then cut in 2 balls.
Using a pasta machine or rolling pin roll the dough out into a  flat pasta sheet, set aside.

For Filling:
Boil sweet potatoes till fork tender strain and let cool.
In a food processor mix all the filling ingredients together until well incorporated.
Add filling to pasta sheet, lay the second sheet over the mixture and cut out your raviolis with your pasta cutter.
Boil in well salted water for 3- 5 minutes and serve

Boston Organics customer John O.

Shop Ingredients