600g sweet potatoes (prepared for ravioli)
3 eggs
1/3 cup unsalted butter, at room temperature
1 nutmeg
Salt to taste
1 cup all-purpose flour
For the sauce
3 tablespoons olive oil
1 finely chopped onion
1 cup tomato puree
Salt to taste
5 drops red pepper sauce
6 tomatoes, peeled and seeded, into small pieces
1 tablespoon sesame seeds
3 tablespoons small mint leaves
Parmesan cheese and mint leaves for garnish
600g sweet potatoes (prepared for ravioli)
3 eggs
1/3 cup unsalted butter, at room temperature
1 nutmeg
Salt to taste
1 cup all-purpose flour
For the sauce
3 tablespoons olive oil
1 finely chopped onion
1 cup tomato puree
Salt to taste
5 drops red pepper sauce
6 tomatoes, peeled and seeded, into small pieces
1 tablespoon sesame seeds
3 tablespoons small mint leaves
Parmesan cheese and mint leaves for garnish
Boil whole sweet potatoes with their skins in a large pot of water for 20 minutes or until they're tender
Drain and blend with a potato masher
In a bowl, mash the mixture with a fork until it's smooth
Add eggs, butter, nutmeg, and salt, mixing well
Add flour and mix until just combined
Remove small pieces of the dough and roll them into 2cm thick cylinders on a floured surface
Cut into 2cm cubes
Gently press each ravioli with a fork to create dimples
Transfer to a lightly floured baking dish and reserve
Prepare the sauce
Heat olive oil in a large skillet over medium heat
Add onion and cook for 4 minutes or until softened
Add tomato puree, salt, and red pepper sauce
Simmer for 10 minutes or until some of the liquid has evaporated
Add tomatoes and sesame seeds
Simmer for an additional 5 minutes, stirring occasionally, or until the tomatoes are tender
Add mint leaves
Simmer for another minute, then remove from heat
Cook ravioli in a large pot of boiling water for 5 minutes or until they rise to the surface
Drain and distribute among four plates
Cover with sauce, garnish with Parmesan cheese and mint leaves, and serve.
