Sweet Potato Ravioli (dairy and gluten-free)

For months, I've been obsessed with making homemade ravioli. First, I tested a whole bunch of gluten-free flour recipes that would work in a pasta roller. I even practiced with semolina flour to get the hang of the machine (much easier!). I finally found a gluten-free recipe that works consistently and easily. Then, I began to play around with fillings, a ravioli tray and a ravioli cutter. Did I mentioned that I am obsessed?

I learned a few key things throughout this process:

1. I love rolling pasta with a machine. Yes, I can use a good old-fashioned rolling pin but you don't get the same results. And, I find rolling therapeutic. 
2. In general, gluten-free recipes are harder to use in a pasta roller but once you find a good recipe, it's easy.
3. Gluten-free ravioli dough shouldn't be too thin or the ravioli will fall apart when boiling. With an Imperia roller, I don't go any thinner than #4.
4. My ravioli tray is a useless pain in the butt. Hand-cut ravioli has more character anyhow!
5. Now that I have done it successfully, I am no longer obsessed. This time-consuming venture will be saved for occasional use only.

The filling below was inspired by this one, especially the idea for light, pan frying. Decadent.

 

Ingredients

• 2 medium sweet potatoes
• 2 or more cloves of garlic
• 1.5 small-medium onions
• 1cup of almond-coconut milk (or milk of your choice)
• Fresh herbs, extra garlic, salt to taste (optional)

Directions

1. Preheat the oven to 450°.  Slice potatoes in half and roast in the oven for about 40 minutes, or until tender (I put about half an inch of water in the roasting pan).
2. While you’re waiting for the potatoes to finish roasting, make your gluten-free dough 
3. Saute your onions and garlic
4. When the sweet potatoes are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the sauteed onions, garlic and the milk, and stir until well combined.
5. Sprinkle some flour on your work surface to keep the dough from sticking. Brown rice flour works well. 
6. Roll one round of pasta dough into a rectangular shape, until thin but not in danger of tearing.
7. Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.
8. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze or refrigerate any ravioli that you won’t eat immediately.
9. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take about 5-6 minutes at most). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. 
10. Top with a little bit of garlic, fresh herbs and serve!

Note: I'm not crazy about the texture of the leftovers. Freeze or refrigerate - boil them up as needed.