Special Diet

Ravioli with Sweet Potato, Tomatoes and Rocket

cook 20 mins
  • 50 g (2 oz) butter
  • 375 g (12 oz) peeled sweet potato, cut into 1 cm (1/2 in) cubes
  • 2 garlic cloves, chopped
  • small handful of fresh sage leaves, chopped
  • grated zest of 1/2 lemon, plus a squeeze of juice
  • 200 g (7 oz) cherry tomatoes, halved
  • 2 x 250 g (8 oz) packs ready-made fresh cheese-filled ravioli
  • salt and pepper
  • 100 g (3 1/2 oz) soft goats’ cheese, crumbled
  • large handful rocket leaves
  • Melt half the butter in a large frying pan, add the chopped sweet potato, season well, then fry over a medium heat for about 5–6 minutes until golden brown all over.
  • Add the garlic, sage and lemon zest and fry for 1 minute.
  • Add the remaining butter, the cherry tomatoes and the lemon juice and gently fry over a low heat for 1 minute until melted.
  • Meanwhile, cook the ravioli according to the packet instructions. Drizzle with a little olive oil, then add the cooked pasta to the pan with the sweet potato and cherry tomatoes, and carefully stir to coat with the sauce.
  • Spoon into serving bowls and scatter with the goats’ cheese, rocket leaves and black pepper before serving.
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