Vegetable Stuffed Sweet Potato Ravioli
FOR THE RAVIOLI DOUGH::
2 1/2 cups flour + extra for rolling
6 egg yolks
2 tablespoon extra virgin olive oil
1 tablespoon kosher salt
1 cooked large sweet potato, without skin
FOR THE FILLING:
1 tablespoon extra virgin olive oil
1 medium white or red onion, diced
2 cups frozen spinach, chopped
1 pint sliced mushrooms
1 teaspoon garlic powder
TO COOK RAVIOLI:
1-32ounces container Manischewitz® Vegetable Broth
1 cup water
DIRECTIONS THE RAVIOLI DOUGH:
In a food processor, combine all the dough ingredients. Process for a few quick minutes until dough forms. The dough should not be sticky and should be easily removable from machine. (If it is sticky, add more flour by the tbsp). Turn dough out onto lightly floured work surface and form an oblong log. Wrap securely in plastic wrap. Let dough rest on work surface at least 1 hour (up to 4hrs).
DIRECTIONS FOR THE FILLING:
In a small frying pan, saute the onions in olive oil for about 6 minutes on med-high heat. Once the onions have started to soften, add spinach and mushrooms. Cook for about 5 minutes longer, mixing everything together thoroughly. Pour the vegetable mixture into a bowl. Add the garlic powder and combine thoroughly. Set aside.
After an hour, unwrap the dough from the plastic wrap and cut into 4 even portions. Flour work surface and rolling pin. Roll out 1 portion of dough into a thin 9 inch square. Flour both sides as needed when rolling.
Cut out as many squares as you can from the rolled out dough. Brush a light coating of vegetable broth around the edges. Place 1 rounded teaspoon of filling in center of 1 square. Top with a second square of dough and press the edges together to seal tightly. Dust ravioli lightly with flour. Repeat procedure with remaining dough.
TO COOK THE RAVIOLI:
Bring a large saucepan filled with the vegetable broth and water to a rolling boil. Add the raviolis, 5-6 at a time. Cook each batch for 3-4 minutes. Serve hot with your favorite melted butter sauce.