Why not try this recipe for Gluten-Free Sweet Potato Ravioli, created by Felice Tocchini for the Love Sweet Potatoes campaign?

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Serves 4

Preparation: 30 minutes

Cooking time: 5 minutes

Ingredients:

For the filling

1 large baked sweet potato, cold

100g goat’s cheese

2tsp chopped thyme

½ tsp grated nutmeg

For the pasta

250g gram flour (chick peas), sifted, plus extra for dusting

2 eggs

For the sauce

2tbsp rapeseed oil

5 garlic cloves, crushed but still left in cloves

1-2 chillies, cut into large pieces

200g choi-sum, cut into pieces and the white part separated from the leaves

Leftover cooked sweet potato from the filling, broken into small chunks

4tbsp extra virgin olive or rapeseed oil

30g toasted pine nuts

Salt and cracked black pepper

Method

1. Make the filling by crushing 200g of the baked sweet potato in a bowl with a fork and mix with the goat’s cheese, thyme and nutmeg. Adjust the seasoning and keep cold.

2. Make the pasta by putting the flour on a work surface and create a well in the centre. Break the eggs into the well and mix together. Carry on kneading until the pasta feels like ‘playdoh’.

3. Roll the pasta in small quantities with a rolling pin until you reach the thickness you desire and cut out circles with a 9cm diameter cutter.

4. Place a teaspoon of the filling in the centre of the pasta. Fold over the other side of the pasta to create a half moon and press around the edges to seal the parcels. Place on a tray sprinkled with a little flour, ready to cook later.

5. To make the sauce cook the rapeseed oil, garlic and chillies in a hot sauté pan for a couple of minutes or until light golden. Add the white part of the choi-sum, cover the pan and leave to wilt for 2 minutes. Add the sweet potato chunks and green part of the choi sum, cover and remove from the heat.

6. In the meantime, cook the ravioli in a large pan of gently boiling salted water for approximately 3-5 minutes, depending on the thickness of your pasta.

7. When the ravioli are cooked, drain and toss into the sauce with the olive oil. If the sauce is too dry add a couple of spoonfuls of the water used to cook the ravioli. Sprinkle with the pine nuts and serve.

Hijacked By Twins

What are my reasons to be cheerful? I have quite a few to share and I know blogging about them is a little overdue.

1. We have got away from the problems in our last neighbourhood. We now live in a place that is safe and secure, full of things to do and that makes me feel great. I love becoming part of a community, having a favourite cafe and browsing charity shops a lot. This place is made for me. I have found my manor!

2. Lots is happening on the home education front. I have acquired so many resources largely from charity shops. We are finding a balance that works for us and I think this will always be an ongoing process.

3. I felt the fear and did it anyway by attending my college reunion. Although initially daunting, it was a total joy to meet up with old college peers. My college is one of the most beautiful places on Earth and to be able to stay there again was a delight. I am now in contact with people I last saw 20 or more years ago and I feel like I am back.

4. Many long-term readers know that I have struggled with depression, weight gain and a sense of having lost huge aspects of myself. I genuinely feel I am back and am excited by what comes next.

5. I am getting proactive on the social media and blogging front. I have set up a new Facebook for bloggers who want to get more out of blogging via peer support, I have a new media pack for PRs and brands. Let’s get it on!IMG_3529