Sweet Potato Ravioli

I meant to post this AGES ago, but have only just gotten around to it!

Parmasen on top is yummy- but not necessary!

Filling:

Cut up 1 cup of sweet potato (reasonable size potato) into chunks and steam (I just use the microwave- but you can do it however you want!).

Once it’s all nice and soft, add to the mix a few cloves of mashed up garlic, some cardamon, cumin, pepper, salt.

Dice up an onion really fine, and cook it off in the frying pan (just use spray oil) and when it’s cooked, add it to the sweet potato mix, stiring it all together.

Ravioli:

Take some pasta dough, and roll out your first strip. It’s easiest to work with just one, and then roll out another, because as soon as it gets hard it’s difficult to put together.

Lay rolled out pasta dough onto a floured bench top (it’s important that it’s either on a floured bench top or that it’s on glad wrap). Mark half way on your dough.

Put blobs of the sweet potato mix onto the pasta, evenly spaced, and only up the half way mark.

Fold other half of pasta on top of blobs of potato. Squish the sides down, and seal them- make sure there’s no air in the ravioli or it will float.

Place ravioli into a pot of rapidly boiling water (salted). A general rule with cooking ravioli is that when it floats, it’s ready. I usually like to leave it cook for a little bit after it cooks- but it depends how you like your pasta cooked!

Sauce (from My Madison Bistro):

3 teaspoon unsalted butter
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4-1/2 teaspoon ground cinnamon
1/2 teaspoon brown sugar
pinch of salt

Steps:

Cook the butter in a frying pan until it’s starting to go brown. Quickly put the spices and sugar and salt in and mix it around. Turn off heat.

Putting it all together:

As the ravioli cooks, spoon it into the frying pan (it’s okay if some water gets in too- you don’t want much, but a little is okay). Once it’s all there you can heat it up again in the frying pan and add some roasted pine nuts.

Serve it with some yummy Parmesan cheese!

Weight Watchers:

Assuming this amount serves 2, with no Parmesan cheese, you’re looking at 6 points per serve. If you don’t care about Wight Watchers, then user 3 tablespoons of butter for the sauce instead of teaspoons- it’s MUCH yummier!

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Tags: butter, cheese, italian, nuts, ravioli, sweet potato, variation

Scrapbooking Links

I’ve added a few new links to my blog roll, but think they deserve a little mention here too! These are beautiful things to download for your scrapbooking.

Kevin & Amanda:- Get your handwriting turned into a font! Download hundreds of mega cute fonts PERFECT for scrapbooking (and anything really!).

Kitschy Digitals Blog:- Not free here, but still VERY cute! There’s frames, and other cute bits to use either on your computer, or print out!

Shabby Princes:- HEAPS of free scrap packs to download and print out! Perfect for journalling too- resize the tag in pages/word to whatever size you want it to print as, and then type up your journalling so that it’s neat, and fits to the exact right size!

Pumpkin and Lentil Soup

I’ve been meaning to use lentils more lately, and last night I finally did it!  I made this pumpkin and lentil soup in the slow cooker (easy to cook NOT in the slow cooker also- I just did it that way ’cause it worked better with my day…), and it was quite nice. It was strong, and I wouldn’t really recommend having this for dinner, and then lunch the next day- could be a bit of overload! I can’t remember if I put curry powder in this or not… if you think it’s not flavoursome enough, then add 2 teaspoons!

Photo via weightwatchers.com.au

Ingredients

Tags: lentil, pumpkin, Recipe, soup