Sweet Potato Ravioli with Fig
Sweet Potato Ravioli recipes are easy to make! Enjoy this homeamde Sweet Potato Ravioli with Fig dish with mascarpone and sweet potatoes.
Want to make a special treat? Sweet Potato Ravioli recipes are the best! They are a pure comfort fall dish to serve at your next dinner party. With homemade raviolis, your guests will love this recipe.
Sweet Potato Ravioli with Fig
Ravioli are a type of dumpling with a filling inside thin pasta dough. They are usually served in broth or with a sauce, and they originated as a traditional food in Italian cuisine. My German roots go deep and involve lots of good recipes, and many meals around the table. One favorite recipe that we’ve made, and I still feel my mom mastered it the best in the kitchen, is Fleischkuekle, which is like a pasta pocket filled with meat (reminds me of a ravioli).
This recipe is not your usual company dish, because it involved homemade pasta. I would say it’s more dinner partyish. So consider it a real “treat.”
Why we love this recipe
- It’s delicious with the sweet potato and fig filling.
- Guests love “homemade” raviolis.
- It’s a great fall dish to serve.
Gather these ingredients
- Baked sweet potatoes
- Mascarpone cheese
- Cinnamon
- Salt & pepper
- Dried figs
- Flour
- Eggs
- Milk
For serving:
- Parmesan cheese
- Cracked black pepper
- Fresh thyme
How do you make homemade raviolis?
Ravioli are commonly square, but you can also make them circular and semi-circular.
- In medium bowl, combine sweet potato, mascarpone, salt, figs, pepper, and cinnamon. Mix together until smooth. Set aside.
- On large surface, pour flour into a mound, adding two pinches of salt. Make a crater in the center and pour in lightly beaten eggs. With fork, mix eggs and flour together, kneading until smooth. Add 2-3 tablespoons of milk if dough feels too dry. Divide dough into 6 balls. Allow dough to sit at room temperature.
- Using a pasta machine or a rolling pin, roll out pasta into thin sheets. Make sure surface is well floured to prevent sticking.
- Place about 1 tablespoon of filling—in ball form—onto the sheet. Repeat this 12-15 times, making sure the filling is lined up in even rows and each ball is spread out about 1 1/2’’ apart—I ended up with four rows of three balls.
- Using your finger, wet the edges of the ball with water to encourage the edges sticking together. Lay a sheet of pasta over the top. Press down around filling until pasta is sealed. Using a sharp knife, pasta cutter, or pizza cutter, cut ravioli into squares. I used a fork to press down and seal the edges.
- In a large pot, boil water with about 1/4 cup of salt. When water is boiling, add in pasta and cook. Remove and drain pasta when time is up.
- Serve warm with freshly grated Parmesan, cracked pepper, and fresh thyme.
Instead of being frenzied and rushed this time of year, I like to think of coming together as a gentle reminder to slow down, give thanks, enjoy our friends, and the beauty around us. This year, everything still feels new where we live. Even though we’re in a smaller space, we still host, but we like to keep it simple.
Some meals are quick and easy, like a delicious, cozy chili feed, or a one-pot meal, a slow-cooker meal, or even soup night. And there’s always room for new people, or last-minute, too!
How do you serve raviolis?
The flavor of this elegant Fig Sweet Potato Raviolis Recipe, with a sweet mascarpone cheese filling, is delicious served with a Winter Green Salad!
Serve rustic or crunchy warm bread with flavored butters. Ask guests to bring dessert (or whip up something super easy, fresh apple cake, Pumpkin Pie Squares.
Drinks can include fresh-pressed apple cider served cold or hot, or even in a mixed drink. How about a holiday sangria?
Everyone craves cozy, so this might just be the menu for you!
More ravioli dishes to try:
Ravioli Lasagna Recipe [Two Peas and Their Pod]
Cheesey Ravioli Skillet [Cookie Rookie]
Cheesy Ravioli Bake with Chicken [Tidy Mom]
Get the Recipe:
Sweet Potato Ravioli with Fig
Instructions
- In medium bowl, combine sweet potato, mascarpone, salt, figs, pepper, and cinnamon. Mix together until smooth. Set aside.
- On large surface, pour flour into a mound, adding two pinches of salt. Make a crater in the center and pour in lightly beaten eggs. With fork, mix eggs and flour together, kneading until smooth. Add 2-3 tablespoons of milk if dough feels too dry. Divide dough into 6 balls. Allow dough to sit for 30 minutes until room temperature.
- Using a pasta machine or a rolling pin, roll out pasta into thin sheets. Make sure surface is well floured to prevent sticking.
- Place about 1 tablespoon of filling—in ball form—onto the sheet. Repeat this 12-15 times, making sure the filling is lined up in even rows and each ball is spread out about 1 1/2’’ apart—I ended up with four rows of three balls. Using your finger, wet the edges of the ball with water to encourage the edges sticking together. Lay a sheet of pasta over the top. Press down around filling until pasta is sealed. Using a sharp knife, pasta cutter, or pizza cutter, cut ravioli into squares. I used a fork to press down and seal the edges.
- In a large pot, boil water with about ¼ cup of salt. When water is boiling, add in pasta and cook for 3-4 minutes. Remove and drain pasta when time is up.
- Serve warm with freshly grated Parmesan, cracked pepper, and fresh thyme.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Oh my land!!!!!! Love, love, love. I think pasta is my love language…lol. I have made homemade ravioli once with my grandma when she was visiting. So much fun (my moms family is Italian american).
I also just finished reading a book called The Lost Ravioli recipes of Hoboken, which has stirred in me a desire to make homemade ravioli again.