Sweet potato ravioli, mozzarella, leek ash, roasted garlic crème 07/31/15
Chef Phil de Villier of 54 on Bath shares a decadent sweet potato ravioli recipe (contains egg and dairy)
4 whole eggs
10 egg Yolks
2 tbs Olive Oil
Mix all the ingredients in the mixer and add a little water to bind. Mix until smooth. Leave to rest for 30 minutes before rolling out.
Sweet potato filling
2kg sweet potatoes, washed clean and pricked with a fork a couple of times
2 large red onions, brunoised
1 handful basil leaves chopped
100g Parmesan, finely grated
Generous amount of black pepper
Salt as needed
Roast the sweet potatoes with their skin on in a 170’C oven till soft. Leave to cool slightly then scrape out the flesh, mince the flesh. Cook the onions slowly in some butter till soft and caramelised. Mix the onion with the sweet potato flesh, crumble in the feta, add the parmesan and the chopped basil. Season with a generous amount of pepper and salt to taste. Spoon into a piping bag.
To make the caramelles
Roll the pasta on a pasta machine till as thin as possible.
Cut the pasta into rectangles 9cm by 6cm, pipe in some of the mixture roll it into a cylinder and twist the sides to form a candy wrapper. Keep on well floured trays until ready to cook.
½ mozzarella ball per portion
Leeks washed and dried. Chop the leeks into smaller rings. Place under the grill till burned black. Cool down then blend till powder. Pass through the fine mesh sieve and keep in a dry place.
Have a big pot of water boiling with a generous amount of salt. Boil the pasta in the water for 3 minutes and be very careful when taking it out.