Sweet Potato Ravioli

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Ingredients

	For the dough:
500 g	floury potatoes
150 g	flour
2	egg yolks
	For the filling:
150 g	marzipan, coarsley grated
80 g	butter, melted
100 g	hazelnuts, ground
2 tbsp	rasins, chopped
1 tbsp	icing sugar
8	almond biscuits, crumbled
	For the topping:
200 g	butter
100 g	digestive biscuits, crumbled
1 tbsp	nuts, ground
	honey

Method

Preparation time: ca. 35 min / Cooking / Baking Time: ca. 30 min Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

Peel and dice, then cook the potatoes in slightly salted water. Drain and press through a potato ricer into a bowl. Add flour and egg yolks and knead until well combined. Wrap the dough in cling film and leave in the fridge for at least 1 hour.

In the meantime combine all the ingredients for the filling.

On a lightly floured surface, thinly roll out the dough and cut out circles, 5cm in diameter.

Place always a heap of the filling in the middle of half of the circles. Cover with the other circles. Firmly press together the edges.

Bring water to the boil, add a good pinch of sugar and cook the ravioli over low heat for 4 minutes or until they rise to the surface.

To prepare the topping, melt the butter, add in the crumbled biscuits and the ground nuts and roast gently. Refine if desired with honey. Allow to cool lightly.

With a slotted spoon take the ravioli out of the pot and drain. Divide on plates, spoon topping over the ravioli and serve while still warm.