Try this recipe for a yummy meal:
Portabella’s Fine Dining
Brad’s Sweet Potato Ravioli
1 c. all purpose flour
2/3 c. whole wheat flour
1 tablespoons milk
2 tablespoons of cooked tender sweet potato (or substitute organic sweet potato baby food)
Mix flours and sift.
Make a well in the flour.
Add eggs, milk and sweet potato to the well.
Draw in the flour gradually until it has a formed a workable dough that isn’t sticky. (If necessary, add more flour). Mix and cover.
Divide the dough and roll out a quarter at a time until paper thin. You may opt to use a machine for this or do it by hand.
Place a TBS of filling spaced out every 2 inches across pasta.
With a wet brush, make lines dividing the mounds.
Top with another layer of pasta.
Press down on sides to make ravioli pockets sealed. Cut with pasta cutter, or serrated knife.
Seal edges again with the edge of a fork. Brush egg whites lightly across the sides.
Boil until pasta is al dente (approximately 5-8 minutes). Top with warmed Sauce.
2lbs. Cooked portabella mushrooms
½ c. shredded asiago cheese
1 c. shredded provolone
¼ tsp. Minced garlic
¼ tsp. rosemary
1 pound sweet potatoes, about 3 medium
1/8 teaspoon salt
2 tablespoons chopped parsley
1 12 ounce can evaporated skim milk
¼ teaspoon ground white pepper
½ teaspoon nutmeg
1 cup shredded asiago cheese
Cook sweet potatoes until soft.
Place cooked potatoes into blender with milk. Mix thoroughly.
Season with salt, pepper and parsley. Pour over cooked sweet potato ravioli.
Sprinkle lightly with parmesan cheese.
Serve with a smile.