Per serving (144g)
Calories 277, Fat 5.1g, Saturates 1.3g, Sugars 2.7g, Salt 0.47g
Mix together the flour, salt and charcoal in a large bowl and stir in the water. Bring the mixture together with your hands and knead briefly for a few minutes. Cover with a tea towel and leave to rest at room temperature for 15 minutes.
Melt one tablespoon of the dairy-free butter in a pan and add the sweet potato cubes, thyme and one clove of sliced garlic. Season well and fry for 5 minutes, or until beginning to soften.
Add the bouillon to the pan and add water to just cover. Bring to a simmer and cook for 15 minutes, or until completely tender.
Drain the sweet potatoes and add one tablespoon dairy-free butter and some black pepper. Mash until very smooth.
Using a pasta machine or rolling pin, roll out the dough as thinly as possible and cut into two long strips. Place small spoonfuls of sweet potato at even intervals on one of the strips and place the other on top. Seal each ravioli well with your fingers and cut to the desired shape.
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