This recipe makes 22 ravioli so if you’re less than 4 people you might want to put some (unboiled) in the freezer for another day.
16 Cups lightly Salted Water for boiling
2-3 Large Sweet Potatoes – Steamed and mashed
1/3 Cup finely ground cashews
1 Cup chopped Kale – Steamed and lightly salted
A pinch of Nutmeg
44 Ravioli Wrappers
Thoroughly combine Sweet Potatoes, Kale, Cashews and Nutmeg.
Scoop about 1 Tablespoon of Sweet Potato mixture in the centre of 20 ravioli wrappers. Cover each with a second wrapper. Close, pleat and pinch firmly along the edges, using a little bit of water as a seal.
Bring water to a boil and gently immerse raviolis. When raviolis are floating at the top, remove from water.
Separate and toss raviolis gently with your sauce of choice immediately to prevent them from sticking to each other.
In the above photo, the ravioli is shown served with a handful of cocktail tomatoes, a few sprigs of fresh basil, a green onion and a splash of white wine – all tossed quickly in a saucepan for about 2 minutes.