Sweet Potato Ravioli with Shallot Cream Sauce

Ingredients

• 2 1/2 cups plain flour sifted
• 4 x 59g free-range eggs lightly whisked
• 5 tablespoons olive oil
• 1/4 cup brown onion diced
• 2 teaspoons garlic peeled, minced
• 1 cup sweet potato peeled, steamed, mashed
• 1 teaspoon lemon thyme shredded
• 1 cup shallots peeled, roots removed, thinly sliced
• 1 cup pure cream
• 1 cup sweet potato peeled, cubed, steamed
• 1/2 cup parmesan cheese grated

Serve with

• 1/2 cup parmesan cheese grated
• 10 piece sour dough ripped

Directions

1. Place flour into a 2L bowl and make a well in the centre. Slowly add the eggs and olive oil and mix well. Best done with your hands. Once combined, knead on a lightly floured surface for about 8min or until the dough ball springs back when poked. Use pasta maker or a rolling pin to roll dough into pasta. Cut into 5cm x 5cm pieces until you have 150 pieces (75 pieces of ravioli).
2. In a frypan, heat 1 tablespoon of olive oil and sauté onion and 1 teaspoon of garlic until golden.
3. In a bowl, combine onion, garlic, mashed sweet potato and lemon thyme until it forms a consistent paste.
4. Place 1 teaspoon of mixture into the centre of each pasta square and then place another pasta square on top. Seal the edges by pressing the pasta sheets together firmly with your finger tips.
5. In a frypan, heat 2 tablespoons olive oil and sauté 1 teaspoon of garlic and the shallots until golden. Add the cream and sweet potato cubes. Simmer over a low heat for 5 minutes.
6. Add ravioli to a pot of boiling water and cook for 2 minutes or until they float on the top for 30 seconds. Add to the pasta sauce and serve with extra parmesan cheese and broken sourdough bread, toasted.