Mix together first 6 ingredients for the filling.
Roll out whole wheat pasta dough into large sheet (mines around 18" long x 10")
Create a few parallel guidelines about 2 inches apart with a pizza roller. This will help you to dollop 1tbsp of filling in a straight line for next steps.
You can space the filling as close or far as you want, all depends on how large of a ravioli you want, and how much filling! 1 TBSP in a 2"x2" square gives you a good pasta to filling ratio.
We are going to be folding the dough over to make the second half of the ravioli so don't forget to space the filling out!
To ensure the 2 sides of pasta stick together, draw lines of water with a pastry brush to outline your squares of ravioli-to-be.
Now the fun begins...carefully fold the blank pasta over the pasta with the dollops of filling. Pinch the edges, and in-between the mounds to indicate the perimeter of the ravioli.
Cut the ravioli out with a pizza roller (or knife, doesn't matter!) and use a fork to bind the edges together- like you would do with pie crust.
Bring a large pot of water to a boil. Salt generously. Gently lower your ravioli into the boiling water and cook for about 6-7 minutes until they rise to the top and are cooked to liking.
Serve along side roasted summer veggies and your favorite tomato sauce and enjoy!! I sprinkled some Romano cheese on top.
- 1.0 Mashed Sweet potato
- 1.0 Scallion / green onion, thinly sliced
- 0.0tsp Cinnamon
- 0.0tsp Nutmeg
- 0.0tsp Cloves
- 3.0Tbsp Egg white
- Whole wheat pasta dough
- Pizza Cutter
- Pastry brush
- 4.0c Boiling water