Sweet Potato Goat Cheese and Ricotta Ravioli

Sweet Potato, Goat Cheese and Ricotta Ravioli


Sweet Potato, Goat Cheese & Ricotta Ravioli Filling

  • 2 Cups Baked Sweet Potato (about 2 large sweet potato
  • 1/2 Cup Crumbled Goat Cheese
  • 1/2 Cup Ricotta Cheese
  • 1 tbsp Maple Syrup
  • 1 tsp Salt
  • 1/8 tsp Black Pepper

Oniony Butter Sauce

  • 2 tbsp EVOO
  • 3-4 tbsp Butter
  • 1 Large Sweet Onion (sliced thinnly or chopped)
  • Salt & Pepper to Taste



  1. To create home made ravioli dough, visit  Pasta Dough for Ravioli Recipe by Tyler Florence of Food Network. Use a heart cookie cutter to make the ravioli.

Sweet Potato, Goat Cheese & Ricotta Ravioli Filling

  1. Bake the sweet potatoes in your preheated oven at 400 degrees. First, rub olive oil on the sweet potatoes and pierce holes with a fork to allow the steam to escape. Bake for at least 30 minutes or until soft. Peel skin off, allow to cool and place in the blender.
  2. Add to the sweet potatoes the goat cheese, ricotta, maple syrup, salt & black pepper and blend well.
  3. Bring a large pot of salted water to a boil. Add about 8 ravioli's at a time for about 3 minutes.

Oniony Butter Sauce

  1. Heat a large skillet on medium/high. Add the EVOO and butter. Then add onions, salt & pepper.
  2. Reduce heat to medium and saute the onions, tossing occasionally. Allowing the onions to caramelize and brown for about 10-15 minutes.
Source: Recipe from Lisa @ Korean American Mommy

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