The First Mess »

Masthead header

sweet potato ravioli with kale pesto + celebrating


So how did you fare over the holidays? Oh me? Pretty great. There was plenty of food, amazing people, kisses, hugs, cookies  and unexpected (but still wonderful) gifts around every corner. Celebrating anything with those you love is definitely the best thing. Like ever. I never make new year’s resolutions, but this year I’ve decided that it’s important to infuse that celebratory feeling into my routine a little bit more. If it means cozying up to a book when I have a million other things to do, I am going to fully enjoy that luxury. Or maybe after the work week’s done and I wanna get myself some really fancy lady-level bath salts? No question. It’s happening.

More importantly, I want to put in the effort to make more meals like this. I wouldn’t say that it files neatly away under the quick and easy column. It takes some time and consideration. Even if you buy sheets of pasta (rather than making them), it’s going to be a little time consuming making the filling, making the pesto and crimping the little raviolis shut just so. But it’s worth it! All of your hard work resulting in a delicious, wholesome, totally handmade meal with someone you like. I’m pretty convinced that there’s nothing better in life.

Santa brought me the pasta roller attachment for my Kitchen Aid mixer this year (lucky girl, I know) so I tried a spelt and chia seed combo for the dough. The ground chia works as a binder and contributes perfectly to the confetti-like flecked appearance of the sheeted whole grain pasta. The sweet potato and pine nut filling is similar in texture to ricotta- whipped and airy with light, acidic notes of lemon. The kale pesto compliments the sweetness nicely with its heavy, cruciferous flavour. A  little sprinkling of buttery toasted pine nuts and you’re poised to have the most celebratory feeling dinner of recent times, guaranteed.




spelt and chia seed ravioli with sweet potato filling and kale pesto
serves: makes 25-30 ravioli (like 4 servings-ish)
special equipment: a food processor
notes: This recipe uses a whole cup of pine nuts. I know they can be expensive, so feel free to swap in the nuts/seeds of your choosing (walnuts would be delicious). Most grocery stores carry decent quality fresh lasagna sheets in the refrigerated section if you don’t have a pasta roller at home (or don’t feel like making an extra hour of work for yourself).

dough:
2 tbsp ground chia seeds
1/2 cup + 3 tbsp water, divided
1 cup white spelt flour
3/4 cup whole spelt flour
1/2 tsp fine sea salt
1 tbsp extra virgin olive oil

filling
1 medium sweet potato, roasted or steamed until very soft
1/2 cup pine nuts
1 clove garlic, smashed
juice of 1 lemon
salt and pepper

kale pesto:
1/2 bunch of kale (about 4 stalks), leaves removed
2 cloves garlic, smashed
1/2 cup pine nuts
1/3 cup extra virgin olive oil
salt and pepper

Make the dough: combine the ground chia seeds with 1/4 cup plus 2 tbsp water. Give it a stir and set aside until it forms a thick gel. Place the flours, sea salt, remaining tbsp of water, olive oil and chia gel into the bowl of an electric mixer. Mix on low speed until lightly combined (about 30 seconds). Switch to the dough hook on your mixer and knead on medium speed for 2 minutes (or knead by hand for about 5-7 minutes). Dough should be smooth and feel a bit sticky, but doesn’t leave residue on your fingers when you pinch it. Cover and set aside.

Make the filling: scoop sweet potato flesh into the bowl of a food processor. Add the pine nuts, garlic, lemon juice, salt and pepper. Pulse 10 times to break up the nuts. Scrape down the sides and turn it onto low for about 30 seconds until smooth and homogenous. Cover and set aside.

Make the pesto: place the kale leaves, pine nuts, garlic and 2 tbsp of the olive oil into the food processor. Pulse 10-15 times to break up the nuts and chop the greens a bit. Scrape down the sides. Put the food processor on high and drizzle the remaining oil into the feed tube until a smooth paste is achieved. Season to taste and set aside.

Sheet the pasta: cut the dough into 4 pieces. Take one of them and flatten it out, brushing some flour on both sides as you press into it. Feed it through the pasta roller at the “1″ setting. Fold the sheet of dough in half and feed through again. Repeat this step 2 more times or until the sheet of dough is uniform width. Adjust the roller to setting 2. Feed lightly floured dough into the roller. Feed through at this setting 2-3 times. Flour the dough lightly again. Adjust the rollers to the “3″ setting and feed the sheet of dough through twice. It should be fairly translucent, but not so thin that it would break if stretched too much. The sheets should be about 2 feet long. Repeat with remaining dough. Allow dough to dry for 15 minutes or so before filling and cooking.

Make ravioli: cut pasta sheets into 2 inch squares. Place a little bowl of water near your working area. Place a scant tablespoon of sweet potato in the middle of the square. Dampen two sides of the pasta square with your finger and fold the opposite side of the square over, pushing down on the seams to form a seal. Push down on edges with a fork to strengthen the seal. Repeat until dough/filling is used up. Lightly dust the shaped ravioli with flour, place in a dish and cover loosely with a tea towel until ready to cook.

Cook/plate ravioli: boil a large pot of water with a solid glug of olive oil in it. Place about 10 raviolis in the water at a time. When they all start bobbing at the surface (about 2-3 minutes), remove from the water with a slotted spoon. To serve: place a good schmear of kale pesto on your serving plate, place raviolis on top, put a few dabs more of pesto on top and a sprinkle of toasted pine nuts.

You might also like…

kale salad + eating greens

We still have so many greens in the gardens! Chard, kale, spinach and lettuces, leaves of plenty. There’s a lot ofView full post »

green goddess pizza + broccoli stem pesto

I needed a bit of goddess-y feeling in my life lately. Had a weird, mega busy week that was ample in frantic runningView full post »

roasted tofu and kale with pine nuts + delicious surprises

Inspiration and big change is always floating around in the back of the mind, in the atmosphere, everywhere really. LikeView full post »

pin it subscribe tweet this post share on facebook email to a friend
Kelsey02/01/2012 - 11:01 pm

Love the new look, woman! Chia seed pasta? Um yes. And I’m with you on the bath salts.

Jennifer02/01/2012 - 11:48 pm

This looks outstanding!

Cathy03/01/2012 - 11:52 pm

WOW. I am so excited about this ravioli! I will try it. Maybe this weekend. So cool.

Courtney04/01/2012 - 12:14 pm

These look amazing! It’s a perfect balance of health, flavor, and beauty!

Shelley04/01/2012 - 7:43 pm

Laura… I’m speechless. This recipe, the photos… simply amazing! And, if I am not mistaken, a new blog theme? Either way.. everything looks beautiful.

Happy New Year! Been very wonderful meeting you this year, albeit online. Many good thoughts for a wonderful year! XO

Heather05/01/2012 - 4:49 pm

Your Blog is so adorable!
Congratulations on the Liebster Award ;-)

[...] oil into the feed tube until a smooth paste is achieved. Season to taste and set aside. Source: http://www.thefirstmess.com/2012/01/02/sweet-potato-ravioli-with-kale-pesto/ Share this:TwitterFacebookLike this:LikeBe the first to like this post. This entry was posted in [...]

[...] & pumpkin garlic knots Sun. lunch: more pumpkin chili & pumpkin garlic knots Sun. dinner: homemade pumpkin ravioli with kale-sunflower pesto M/T/R lunch: spaghetti squash with homemade pasta sauce & sweet peppers Mon. dinner:  random [...]

[...] from freezer Mon. dinner: spaghetti squash with feta, basil & sun-dried tomatoes Tues lunch: homemade pumpkin ravioli with Swiss chard/parsley pesto Tues. dinner: eggs & tortilla chips (It was a rough, long day. I [...]

Jess02/11/2012 - 7:13 pm

Just found this recipe and my foodie brain is literally bursting with excitement! What a fabulous recipe! Really want to try this perhaps with some rocket instead to use up the surplus in the garden an the moment. Love love it!

Merlin05/11/2012 - 5:35 pm

I made this tonight for my first meal in my new house; it is absolutely sensational. I would NEVER have thought to combine these ingredients, it’s really opened my eyes to something. Thank you so much!

[...] & apple with a side of kale Mon. lunch: barley soup, radishes & cornbread Mon. dinner: sweet potato ravioli with arugula pesto sauce Tues. lunch: red beans & rice with salsa & tortilla chips Tues. dinner: butternut squash [...]

[...] lunch: eggs & home fries Tues. dinner: egg & cream cheese baguette sandwiches Wed. lunch: sweet potato ravioli with arugula pesto sauce Wed. dinner: smashed potatoes & bleu cheese/beet salad Thurs. lunch: homemade vegetable noodle [...]

veronica04/01/2013 - 1:50 pm

oh my goodness, this looks delicious!! hope i can use whole wheat instead of spelt flour…

Laura04/01/2013 - 8:30 pm

Hi Veronica,

Whole wheat flour should work out just fine. The texture might even be softer, which is always a bonus :)

-L

Food Wine Fashion30/01/2013 - 12:43 pm

Laura – saw this recipe over at The Kitchn and I’m an instant follower! This will be a much needed break from my soup making over the past two weeks (it’s been so cold in Denver and I just want something warm and savoury). I LOVE the use of the chia seeds, I’m a big believer in their health benefits.

So happy to find you!
-Jessica

Val07/02/2013 - 7:16 pm

I’ve been interested in making homemade pasta for ages and looking for an egg-free recipe and came across this deliciousness through Kitchn! Amazing…chia! Can’t wait to try this tonight!

vanessa20/02/2013 - 2:23 pm

This looks amazing! Could this work with brown rice flour or gf all-purpose flour? (I have to use these two up somehow!)

Laura Wright20/02/2013 - 4:52 pm

Hi Vanessa!

I think you could sub either flour, but you may have to introduce a better binder like xanthan gum or perhaps extra ground chia + water mixture. I can see it crumbling without the gluten as a structural component. Let me know how it works out!
-L

Cecilie23/05/2013 - 7:10 am

Hi,
I love your blog, the look of it, the recipes… and this is no exception. It looks amazing! But the thing is, I don’t have any chia seeds, and they’re quite expensive. Is there any way I can use ground flax seeds instead?

- Cecilie

Laura Wright23/05/2013 - 12:58 pm

Hi Cecilie, ground flax would work just fine.
-L

[...] dinner: lentil burgers with your favorite toppings, potato wedges & teamed veggies Fri. lunch: sweet potato ravioli (make a lot some Sunday & store it in the freezer) Fri. dinner: pita & hummus turned into [...]

Megan06/11/2013 - 1:47 am

We made this tonight and it was delicious! We made a few adjustments based on what we had on hand. We substituted 1 cup of whole wheat flour for white spelt flour and added an extra tablespoon of water to the dough mixture (for a total of 3/4 cup of water). We went up to “4″ on the pasta maker, and I might even try “5″ next time since the dough was quite stretchy due to the whole wheat flour. To compensate for only adding half of the required lemon juice to the filling (oops!), we sprinkled just a touch of fresh lemon juice over top of the kale pesto after plating and this really made the pesto flavor wonderfully bright. We’re so happy we found your thoughtful stories and thoroughly tested recipes through TheKitchn!

Beth | {local milk}09/12/2013 - 7:18 pm

Was trolling the internet for sweet potato ravioli inspiration for tomorrow’s post, looking for something other than the usual sage & brown butter (though don’t get me wrong…that is awesome) and *of course* here you are with a totally original spin on the whole thing. Totally inspired!

Teffy09/01/2014 - 6:17 pm

That looks incredibly delicious, so so good.
I love sweet potato on anything, and this seems like the perfect combo.

[…] Sweet Potato Ravioli with Kale Pesto Chia seeds and spelt flour combine to make ravioli dough for this dish. It may be homemade, but […]

janey bray09/08/2014 - 12:32 pm

i could not find spelt flour at the store. i am planning to use quinioa flour instead. will that work?

Laura Wright12/08/2014 - 8:46 am

Hi Janey, I’ve never tried using quinoa flour, but I’m fairly positive that it will not work. Spelt is a relative of wheat, but a more ancient form. So it has a higher protein content and a better starch ratio, which is why it works for this dough. Suitable substitutes for this flour would be: kamut flour, einkorn flour, wholewheat flour or wholewheat pastry flour.
-L

Your email is never published or shared. Required fields are marked *

*

*