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Recipe by Kalamata Cafe

Sweet Potato Ravioli with Sweet Potato and Sun-dried Tomato Cream Sauce

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Sweet Potato Ravioli with Sweet Potato and Sun-dried Tomato Cream Sauce
Dairy Dairy
Medium Medium
3-4 Servings
Allergens

Contains

- Gluten - Wheat - Dairy
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Ravioli

  • 18 to 24 ravioli doughs

  • 1 baked sweet potato

  • 1 squirt of Gefen Honey

  • dash of cinnamon

Sun-Dried Tomato Pesto

Cream Sauce

  • 1/2 cup alfredo sauce

Directions

1.

Prepare the sweet potato filling. Blend the baked sweet potato with honey and cinnamon until smooth. (Can prep this ahead of time.)

2.

Fill ravioli doughs with sweet potato filling and pinch closed. In a pot of boiling water, boil raviolis just as you would pasta.

3.

Blend together sun-dried tomato pesto ingredients. (Can prep this ahead of time.)

4.

When ready to serve, grease and heat a sauté pan and cook one serving at a time. Add roasted sweet potatoes and onions to the pan and sauté until heated through. Add cooking wine, a heaping spoon of the sun-dried tomato pesto, and alfredo sauce. Mix to combine. Add about six raviolis and cook until sauce thickens, coating the pasta. Serve fresh!

Credits

Photography by Chay Berger

Recipe tags

cream sauce Hanukkah Kalamata Café milchige noodles pasta ravioli restaurant recipes Shavuos sweet potato upgraded
Sweet Potato Ravioli with Sweet Potato and Sun-dried Tomato Cream Sauce

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