Caramelised Sweet Potato, Leek and Feta Ravioli in a Creamy Mushroom Sauce

Don’t you love it when the kids help you prepare dinner – and it works!  And for some strange reason they enjoy eating it even more.

 

 

 

I had a craving for some quality ravioli in a creamy sauce so had this planned as a weekend meal.  We also have some delightful baby leeks in the garden so they added to the inspiration and creamy mushroom sauce.  The result was caramelised sweet potato, leek and feta ravioli in Veggie Daddy’s very child friendly creamy mushroom sauce.  You could serve this with a green side salad or as I did today for a more balanced meal a piece of lightly steamed broccoli on each bowl.

The kids had fun helping roll, fill and press the pasta leading to quite a rustic look.  They soon lost interest in the task at hand after a few batches so they got out their Thermomix made playdough and created their own instead.  But most importantly when it came to dinner we were a pretty happy family with most coming back for more!

Pasta Dough

300g flour

3 free range eggs
Pinch salt

Filling

2 tbls olive oil

400g sweet potato or pumpkin cubed
1 baby leek or ½ large leek finely chopped
80g feta
Pepper to taste

Sauce

1 clove garlic

Approx 6 mushrooms
300g cream
Parmesan cheese or similar to serve

 

• Place flour, eggs and salt in Thermomix bowl and knead for approx 1 min until dough comes together

• Wrap in Thermomat or plastic wrap and place in fridge for an hour for gluten to rest

• Meanwhile make filling by placing oil, sweet potato and leek in a fry pan over a medium heat, cover, stir occasionally, and cook for approx 10 minutes or until pumpkin is softened and slightly browned

• Place sweet potato mixture in Thermomix bowl with feta and pepper and mix on speed 5 for 20 seconds to combine well.  Set mixture aside and clean bowl for making sauce

• Remove pasta dough from fridge and cut into 6 pieces.  Keep remaining pieces covered while preparing each batch

• Roll each piece of dough through a pasta machine at least 10 times.  My pasta machine has settings 1 – 9 and I like to roll to around setting 3 for ravioli into 5cm strips. 

• Place rolled pasta onto a lightly floured bench, place small spoonfuls of filling halfway along strip then cover with other half.  Press edges together and cut into pieces.  Lightly dust with flour and set aside.  Repeat with remaining dough and filling

• Bring a large pot of water to boil with a pinch of salt

• To make sauce place garlic in Thermomix bowl and chop for 3 seconds on speed 6.  Add mushrooms and chop for a further 5 seconds on speed 5.  Sauté at 100° for 5 minutes on speed 1.  Add cream and simmer at 80° for 10 minutes

 

 

• Add batches of ravioli to boiling water ensuring not to overcrowd.  Cook for approx 10 minutes or until cooked to your liking

• Serve ravioli with mushroom sauce topped with grated cheese

Enjoy!