Sweet Potato, Roasted Chile, and Chevre Ravioli
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
3 small to medium sweet potatoes
2 green chile peppers
a little less than 4 oz. of goat cheese
½ tsp nutmeg
1 tsp salt
1 batch of egg pasta dough
Preheat oven to 425°. Rub peppers with a little bit of olive oil, and place on a baking sheet with the potatoes. Roast for 10–15 minutes, or until pepper skin begins to blacken. Remove peppers (leaving the potatoes) and place in a paper bag. Close bag and let peppers sit for about 10 minutes (to make removing the skin easier). Continue to roast potatoes for another 30–40 minutes, or until soft and mash-able. Remove from oven and let cool.
Skin and de-seed peppers, the dice finely. Remove potatoes from their skins and mash in a large bowl. Add goat cheese, peppers, nutmeg, and salt, and mix until well-combined.
Divide pasta dough in half. Roll one half out on a floured surface until thin, but not in danger of tearing (approximately 1/16 of an inch thick). If the dough becomes difficult to work with, just let it rest for a minute before continuing. Place evenly spaced spoonfuls of the filling along the surface of the dough. (My spoonfuls were around the size of a tablespoon.)
Roll out the other half of the dough, trying to replicate the size/shape of the first half. Before placing the second sheet on top of the first, rub the open spaces between the filling with a little bit of water (to help the ravioli seal). Place the second sheet on top of the first, and press to seal.
Cut ravioli with a knife or pasta wheel. Check all the edges to make sure they are properly sealed.
Bring a pot of water to a boil, then add ravioli. Cook until the ravioli begin to float (since you’re using fresh pasta dough, this should only take a few minutes).
I like to pan fry my ravioli in butter after they’ve finished cooking in the water. To do this, just transfer them into a hot, buttery pan with a slotted spoon, and fry until golden brown. Enjoy!
Yield: approximately 2 dozen large ravioli.