Sweet Potato Ravioli With Collard Greens

Prep: 1 hr., 15 min.; Stand: 1 hr., 5 min.; Cook: 1 hr., 5 min.

Yield: Makes 9 servings
Recipe from Southern Living Cooking School

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Ingredients

  • KITCHENAID Electric Stand Mixer
  • KITCHENAID Pasta Sheet Roller/Cutter Attachment
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 large sweet potato (about 22 ounces)
  • 4 tablespoons butter, divided
  • Salt and pepper to taste
  • 1 small onion, diced
  • 3/4 cup (3 ounces) diced cooked country ham
  • 2 garlic cloves, minced
  • 1 (1-pound) package fresh collard greens, washed and trimmed
  • 1 tablespoon molasses
  • 1 1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon dried crushed red pepper
  • 1 egg white, lightly beaten

Preparation

  1. 1. Combine flour and salt on a flat surface, using fingers. Make a well in center of mixture, and add egg, oil, and 3 tablespoons water. Using fingers, incorporate flour gradually until a soft dough forms. Knead dough on a lightly floured surface 3 to 4 minutes or until smooth and elastic. Cover with plastic wrap, and let stand at room temperature 1 hour.
  2. 2. Meanwhile, pierce potato several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels.
  3. 3. Microwave at HIGH 10 minutes or until tender. Let stand 5 minutes; peel potato, and mash with a fork or potato masher. Stir in 2 tablespoons butter. Season with salt and pepper to taste.
  4. 4. Sauté onion in remaining 2 tablespoons butter in a medium Dutch oven over medium heat 7 minutes or until tender. Add ham and garlic; sauté 1 minute. Stir in collard greens and next 3 ingredients, tossing to coat; stir in 11 cups water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 45 minutes or until greens are tender.
  5. 5. Meanwhile, attach pasta maker attachment to electric stand mixer according to manufacturer's instructions. Divide dough into 2 equal portions. Flatten into disks. Feed dough disks into pasta maker, 1 at a time, adjusting pasta sheet roller and mixer speed as you work according to manufacturer's instructions. Lay pasta sheets on a lightly floured surface.
  6. 6. Dollop level tablespoonfuls of potato mixture 1 1/2 inches apart on 1 pasta sheet. Brush egg white around filling on pasta sheet; top with remaining pasta sheet. Gently press pasta sheets together around filling to seal, removing any air pockets. Using a ravioli cutter or a knife, cut pasta sheets into 3- x 2-inch ravioli. Place ravioli on a lightly greased jelly-roll pan. Sprinkle with flour to prevent sticking, if desired. Cover with a damp cloth. Repeat procedure with remaining potato mixture and pasta sheet scraps, rerolling scraps as directed in Step 5.
  7. 7. Cook ravioli, in batches, in boiling salted water to cover 2 minutes or until ravioli float to top; drain. Place 2 ravioli in each of 9 shallow serving bowls. Top with collard green mixture. Serve immediately.
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