Purple Sweet Potato Ravioli in Lemongrass Cream Sauce

Wailua Falls, Kauai Hawaii

Sweet Potato Ravioli  
Pasta Dough  

4 c. unbleached flour
4 large eggs, beaten
1 ½ tsp. salt
2 tsp. olive oil
4 tsp. warm water

Place flour and salt in mixer bowl and use dough hook to blend.  Add other ingredients and mix until dough comes together.  Add more water by teaspoonful if needed.  Remove dough from mixer and knead by hand until smooth and elastic.  Wrap in plastic wrap and let rest at room temperature for at least one hour. 

 

Sweet potato filling

  

1 1/2 lbs. purple sweet potatoes, roasted
2 T. coconut milk
¼ tsp. nutmeg
¼ tsp. salt
1 tsp. blue agave syrup

1 egg, beaten

 Meanwhile, roast sweet potatoes.  Cool slightly, peel and mash together with coconut milk, nutmeg, agave syrup and salt.  Cut pasta dough into six slabs.  Roll each slab into 1/16” thick rectangle (about 15” x 9”) on floured surface.  Paint half of rectangle with beaten egg and dot with 2 tsps. of filling, spaced 1” apart.  Fold unpainted half of dough over to cover filling and press together around filling with your fingers.  Cut into squares with sharp knife or pasta cutter and press edges together again.  Allow to rest for 1 hour or freeze for later use.  To cook, bring four quarts of water to a rolling boil and add raviolis.  They are done when they rise to the surface.
Lemongrass Cream Sauce  

1 T. sesame oil
2 T. fresh ginger, peeled
2 T. shallots (or onions), chopped
2 T. garlic, chopped
2 T. mirin
1 T. rice wine vinegar or white vinegar
2 stalks lemon grass
2 kaffir lime leaves
2 cups cream
1 cup coconut milk
salt

Sauté ginger, shallots, lemon grass and garlic in the oil.
Add mirin, vinegar, and kaffir lime leaves. Reduce by half.
Add cream and coconut milk and reduce again until thick enough to coat the back of a spoon. (almost half)
Strain through mesh. Salt to taste.


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