Spelt Raviolis with Sweet Potatoes & Spinach

Homemade ravioli are not for the faint of heart.

I can easily say my boyfriend is the calmer and more patient one in our relationship. But making ravioli from scratch, had him absolutely going out of his mind. Don’t get me wrong, they are delectable but the process of making the pasta, putting it through the pasta machine, cooking the filling and boiling the ravs was a painstakingly long process that had the both of us going out of our minds. All the hard work paid off and he throughly enjoyed the meal…when we finally concluded at 11 P.M. These Italian staples are worth the effort, but keep in mind, to save it for a Sunday instead of a busy Monday night! (or cheat a bit and use wonton wrappers instead of making the ravs yourself)

Spelt Flour Ravioli Recipe

2 cups spelt flour

3 eggs

2 tbsp olive oil

1/2 tsp sea salt

Mix all ingredients together and coat well with additional flour
Cover and let sit for 20 minutes
After 20 minutes, knead out onto a floured surface
Taking pieces about as big as your palm, put dough through pasta maker (ours was great on a 4 setting, but the brand can vary)
When pieces come through the pasta maker, cut out with a ravioli stamp and set aside (NOT ontop of each other as they will stick)

Sweet Potato & Spinach Filling

1 sweet potato, sliced

2 cups fresh, loose spinach, chopped

1 cup ricotta cheese

Salt & pepper to taste

Boil sweet potato slices for about 12 minutes or until fork tender
When they are cooked, combine sweet potatoes, ricotta, salt and pepper in a food processor until blended
Remove from processor and mix in spinach

Ravioli

Lay out one ravioli stamp, and fill will approximately 1/2 tbsp of sweet potato filling
Dab water on edges of ravioli, place an additional ravioli on top and press to seal
When all the ravioli are made, bring a pot of water to a boil and add 1 tbsp of olive oil so they don’t stick together while cooking
ravioli will be cooked when they rise to the top, usually after about a minute or 2