1/2 cup of peeled and diced sweet potatoes
1/4 cup of chopped parsley
1/4 cup of grated Parmesan cheese
3 tablespoons of butter
1 tablespoon of lemon zest
1 tablespoon of salt
1/2 teaspoon of ground nutmeg
300g of cooked sweet potatoes, cut into small pieces
8 cooked green lasagna sheets, cut in half
6 English biscuits
2 pinches of red pepper flakes
1/4 cup of olive oil
1 tablespoon of salt
6 tomato pieces, cut into small pieces
4 sprigs of parsley
To sprinkle: grated Parmesan cheese to taste
1/2 cup of peeled and diced sweet potatoes
1/4 cup of chopped parsley
1/4 cup of grated Parmesan cheese
3 tablespoons of butter
1 tablespoon of lemon zest
1 tablespoon of salt
1/2 teaspoon of ground nutmeg
300g of cooked sweet potatoes, cut into small pieces
8 cooked green lasagna sheets, cut in half
6 English biscuits
2 pinches of red pepper flakes
1/4 cup of olive oil
1 tablespoon of salt
6 tomato pieces, cut into small pieces
4 sprigs of parsley
To sprinkle: grated Parmesan cheese to taste
Sauté the sweet potatoes in butter for 8 minutes
They should be cooked but still firm
Process with salt, cheese, parsley, and biscuits in a processor
Add ground nutmeg, lemon zest, red pepper flakes, and sweet potatoes; mix well
Place some filling in the center of each pasta piece and fold like a pastel
Arrange the ravioli slightly overlapping on a baking dish and refrigerate overnight to firm up
Molho:
Mix all ingredients and cook for 15 minutes; blend quickly in a blender
Cover the ravioli with the molho, sprinkle with Parmesan cheese, cover with aluminum foil, and bake at high temperature for 15 minutes or until heated through
Cook in plenty of boiling water
Place them one by one in a pot and cook in batches; remove from pot and place in an ice bath to stop cooking, then rinse under cold running water
Dry each piece with a clean cloth
