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Pasta Dough:

• 200gm flour
• Pinch of salt and pepper
• 2 eggs
• Other Ingredients:
• 400gm sweet potatoes
• Chopped herbs
• Parmesan cheese

Method:

Step 1: Sieve flour, salt and pepper into mixing bowl, make a well and drop two whole eggs

Step 2: Mix all ingredients together to form dough. You may need to add 20 ml of water to get to a dough consistency

Step 3: Knead dough until smooth, glad wrap and place in the fridge for approximately 30 minutes

Step 4: In a moderate oven, about 180'c, roast sweet potatoes – unpeeled, for approximately 25 minutes or until cooked through

Step 5: Peel sweet potatoes and mash until soft. Add seasoning to taste and chopped herbs.

To Assemble:

Step 1: Remove pasta dough from the fridge and flatten out with the aid of a rolling pin

Step 2: Put dough through the pasta machine and thin it down level by level until you reach level two of the machine

Step 3: Cut dough in two (either two discs or two squares)

Step 4: On one-half, place seasoned sweet potato mash. Brush edges of pasta sheet with egg wash.

Step 5: Place the second pasta sheet on top and press to secure the two sheets together

Step 6: Blanch fresh ravioli in boiling water for approximately 6 to 8 minutes, then drain.

To Serve:

Spoon saffron tomato ragout into centre of plate or platter. Place ravioli on top of ragout and top with grated parmesan cheese

Saffron and Tomato Ragout

Ingredients

• 1 kg medium-large Tomatoes
• 1 Spanish onion
• Pinch saffron
• 4 to 5 garlic cloves
• 15ml olive oil
• 150ml chicken stock
• Salt and pepper

Yield 15 serves

Method

Step 1: Slice fresh tomatoes to approximately ½ cm thick

Step 2: Thinly slice garlic and onion

Step 3: Place saucepan on a medium heat. Add onion, garlic and olive oil and sauté for about 2 minutes or until onion is transparent

Step 4: Add tomatoes, chicken stock, and a pinch of saffron and cook for one more minute

Step 5: Season ragout with salt and pepper. Bring to boil then reduce heat

Step 6: Cook for approximately 20 minutes on a medium heat, stirring occasionally to prevent sticking to the saucepan