Ingredients
Method
Make the Pasta Dough
- In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
- Gradually mix the flour into the eggs with a fork until a dough begins to form.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Prepare the Filling
- In a bowl, combine the mashed sweet potatoes, parve cream cheese, nutmeg, black pepper, and salt. Mix until smooth and set aside.
Assemble the Ravioli
- Divide the rested dough into four pieces. Roll each piece into a thin sheet using a pasta roller or a rolling pin.
- Place small mounds of filling about 1 inch apart on one sheet of dough.
- Brush water around the filling mounds and place another sheet of dough on top. Press down gently to seal.
- Cut the ravioli using a pasta cutter or knife and set aside on a floured tray.
Cook the Ravioli and Sauce
- Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes until they float to the surface.
- In a skillet, melt the margarine over medium heat. Add the sage leaves and cook until crispy.
- Remove the sage leaves and add black pepper to the margarine.
- Drain the ravioli and toss them in the sage butter sauce. Serve garnished with crispy sage leaves.
Notes
For added flavor, sprinkle nutritional yeast over the ravioli before serving. Store leftover ravioli in an airtight container in the refrigerator for up to 2 days.