This is how you make delicious ravioli with minimal mess.
Making pasta from scratch is a skill that my husband taught himself a couple of years ago, but it makes a bit of mess and takes time to roll out the dough. I’ve been wanting to make ravioli for a while but couldn’t face the pasta fuss so I decided to use store-bought fresh lasagne sheets instead – perfect 🙂
You will need a little prep time to cut out and fill the pasta shapes but it isn’t complicated at all. I used a special ravioli cutter but to be honest I think a metal cookie cutter would work equally as well. It also means you aren’t limited to the shape of your ravioli.
I loved the sweetness of the potato filling inside the pasta. It was the perfect partner to the salty bacon butter sauce. Of course you can easily substitute either filling or sauce – just make sure your filling is cooked before it goes into the pasta as the completed ravioli don’t spend long in the boiling water.
Note that you must use fresh lasagne sheets for this recipe – you should be able to find them in the cold section of your supermarket, near the garlic bread probably. Dried lasagne will not work.
The recipe below will feed four people as a small appetiser or two for lunch but it is easily multiplied if required.
Ingredients – serves 2/4:
- 3 fresh lasagne sheets (approx 150g/5 oz in total)
- 150g/5 oz diced bacon (I used ‘lardons’)
- 125g/4.5 oz butter
- 8 fresh sage leaves, finely chopped
- 1 small sweet potato, peeled and cut into thick slices
- 1 tbsp cottage cheese or ricotta (I used cottage cheese)
- 1 garlic clove, crushed
- freshly ground black pepper, to season
- First cook the sweet potato slices in the microwave. Do this by rinsing them in water, (don’t dry them), then place on a microwave-safe plate and cook on high until soft enough to mash with a fork. (My potato took about 8 minutes but my microwave is useless!)
- Put the mashed sweet potato into a small bowl with the cottage cheese/ricotta, garlic and a good seasoning of freshly ground black pepper. Stir to mix and then set aside to cool whilst you cut the pasta.
- Use a ravioli cutter, or metal cookie cutter, to cut 32 pieces out of your lasagne sheets. Set them aside on a very lightly floured work surface.
- Put a little water into a small bowl – you need this to stick the pasta together.
- Take 2 pasta pieces. Place a half-teaspoonful of the potato mixture onto the middle of one of the pasta pieces. Dip your finger into the bowl of water and then run it around the edge of the pasta piece which has the filling on it. Then run your wet finger over one side of the other pasta piece. Put the two pieces together, (wet sides facing each other), and enclose the filling. Press around the edges of your raviolo to seal it. Set aside.
- Repeat the above step until you have 16 filled ravioli.
- Bring a large pan of salted water to the boil then gently add the ravioli. They will only take a couple of minutes to cook and will rise to the surface when done.
- Meanwhile put the bacon, butter and sage into a large non-stick frying pan over a medium-high heat. Cook until the bacon is just starting to turn golden, then add the cooked ravioli and toss gently to coat in the butter.
- Divide your ravioli and sauce between your serving plates.