Make the filling by crushing 200g of the baked sweet potato in a bowl with a fork and mix with the goat’s cheese, thyme and nutmeg. Adjust the seasoning and keep cold.
Make the pasta by putting the flour on a work surface and create a well in the centre.
Break the eggs into the well and mix together. Carry on kneading until the pasta feels like ‘playdoh’.
Roll the pasta in small quantities with a rolling pin until you reach the thickness you desire and cut out circles with a 9cm diameter cutter.
Place a teaspoon of the filling in the centre of the pasta. Fold over the other side of the pasta to create a half moon and press around the edges to seal the parcels.
Place on a tray sprinkled with a little flour, ready to cook later.
To make the sauce cook the rapeseed oil, garlic and chillies in a hot sauté pan for a couple of minutes or until light golden.
Add the white part of the choi-sum, cover the pan and leave to wilt for 2 minutes. Add the sweet potato chunks and green part of the choi sum, cover and remove from the heat.
In the meantime, cook the ravioli in a large pan of gently boiling salted water for approximately 3-5 minutes, depending on the thickness of your pasta.
When the ravioli are cooked, drain and toss into the sauce with the olive oil. If the sauce is too dry add a couple of spoonfuls of the water used to cook the ravioli. Sprinkle with the pine nuts and serve.
Health benefits of sweet potatoes
Nutritionist Juliette Kellow says: “sweet Potatoes are loaded with beta-carotene, which the body converts into vitamin A, and vitamin A is essential for keeping skin healthy. Just 80g of sweet potato provides 63% of our daily needs for vitamin A”. They also contain vitamin C needed to create collagen, which can decrease with age.”
This recipe was created by Felice Tocchini for the Love Sweet Potatoes campaign. Visit www.lovesweetpotatoes.com for more recipes. Available from all supermarkets.