Savoury Sweet Potato Ravioli

First time making my own pasta/ravioli. Leave a comment and let me know what ya'll think! 

Ravioli Dough: 

• 1.5 cups white flour 
• 1/2 tsp of salt 
• 1 TBSP olive oil 
• 1/2 cup aquafaba (water from a can of chickpeas)

Mix all of the above ingredients together and knead for approximately 4 minutes. Form a ball of dough and put in a large bowl to let sit for 30 minutes. I covered mine with a towel, but I don't think it was necessary as it doesn't contain any yeast to make it rise. Force of habit, I guess! 

Prior to making the dough, feel free to start boiling your peeled sweet potato. This is good planning so you don't have to wait for it to cook. The sweet potato should be cut into medium sized pieces prior to boiling. Once boiled, drain water and blend until smooth in food processor with the following ingredients; 

• 1/4 cup raw walnuts (do not soak prior to) 
• 2 tsp's of minced garlic 
• 1.5 tsp's of poultry seasoning (thyme, marjoram, celery seed, sage and pepper) 
• 1 tsp of lemon zest 

There is going to be lots of the sweet potato leftover, as you will not be able to fit it into your raviolis. I have a soup recipe planned for the leftovers that I'll post within the next week. 

Once the dough has been sitting for 30 minutes, divide it into 2 equal parts. 

Put a generous amount of cornmeal on your rolling surface to avoid it sticking on your counter while rolling and preparing. 

Roll the dough so it forms a square that is approximately 7.5 x 7.5 inches. Then cut along the vertical and horizontal parts of the dough to create how many ravioli's you want to make.  See example picture below as this might make more sense. The picture is with the other dough rolled out and placed on top, but you'll get the general idea, I hope! Now, roll out the other half of the dough to create the same 7.5 x 7.5 inch square. Before you put this on top to cut out the ravioli squares, make sure you place your sweet potato filling on top of each square that you created. You should use 1/2 TBSP; or more or less depending on the size of your ravioli. Once the filling has been placed on the dough make sure to ever so lightly wet the dough around the sweet potato filling with your fingers. Once done place other piece of dough on top and refer to the below pics: 

Once all the raviolis have been formed, boil 2 - 3 minutes in a large pot of boiling water. They'll be done once they rise to the top. Take out and let rinse in a colander. Let cool and use within 2 days or freeze them in your freezer for future use. 

Sauce will be posted within the next day!! Stay tuned! 

✌️💚😋