Recipe of the week: Rosie Reynolds' shortcut sweet potato ravioli
Ingredients:
1–2 sweet potatoes, about 500g, cut into 1cm cubes
50g Parmesan
Finely grated fresh nutmeg
Pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
Olive oil, for cooking and drizzling
4tbsp butter
24 sage leaves
Sea salt and ground black pepper
Method:
1. Put the sweet potato into a heatproof bowl with one tablespoon of water, cover with cling film and cook in the microwave on high for three to five minutes, or until very tender. Drain off any excess liquid and mash with a fork. Add two-thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and the cinnamon.
2. Bring a large frying pan of salted water to the boil. Add the pasta and a drizzle of oil and cook for 12 minutes. Drain and separate the sheets, then let cool for a few minutes.
3. Cut each lasagne sheet in half so you have 12 squares. Dollop one tablespoon of the sweet potato mixture into the middle of each square and top each one with a sage leaf. Fold the pasta over the filling to form a rough triangle and press to seal the edges together. Leave to cool on a lightly oiled tray.
4. Dry the pan and return it to a high heat, then add the butter and a splash of oil. When the butter is foaming, add the remaining sage leaves and cook until they are dark green and crisp. Remove and set aside. Add the cooled ravioli to the pan and cook for two minutes on each side until golden at the edges and crisp.
