Easy Recipe: Perfect Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula

Easy Recipe: Perfect Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula

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Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula

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We hope you got benefit from reading it, now let’s go back to sweet potato ravioli with cherry tomatoes, goat cheese and arugula recipe. You can cook sweet potato ravioli with cherry tomatoes, goat cheese and arugula using 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula:

  1. Prepare 4 tbsps of butter.
  2. Take 350 g of sweet potato (cut in 1cm cubes).
  3. Provide 1 clove of garlic (minced).
  4. Take 1/2 of lemon (for zest & juice).
  5. Use 150 g of cherry tomatoes (quartered).
  6. Get 500 g of ravioli.
  7. Take of salt, pepper, herbs of choice.
  8. Take of olive oil.
  9. Prepare 80-100 g of goat cheese (cut in small pieces).
  10. You need 1 handful of arugula.

Steps to make Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula:

  1. Warm 2 tbsps of butter in a big pan. Add the sweet potato and a pinch of salt, pepper & some herbs. Cook for 5-6 minutes on medium heat until the potatoes start to turn golden..
  2. Add a clove of garlic (minced) and zest of half a lemon. Cook for another minute..
  3. Add 2 more tablespoons of butter, and the cherry tomatoes, then squeeze the juice from the lemon half. Cook for another minute on low fire..
  4. In the meantime, cook the ravioli according to package instructions. Once cooked, drain the ravioli and add them to the pan with potatoes and cherry tomatoes, adding a tablespoon of olive oil. Mix gently..
  5. Place a portion of the ravioli on a plate, sprinkle the goat cheese and arugula on top. Serve immediately..

On top, sweet and savory roasted cherry tomatoes are finished with sweet honey. Course: Main Course, pasta Tantalizing stone crabs, delectable King Crab, succulent oysters, and that's just the beginning. Allow Aldo to introduce you to his travels. He found similar versions of these harvests years ago in Italy and in Nice and Paris, France where they are locally known as Plateaus. This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar.

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