Wickedly Tasty Raven’s Ravioli Black Pasta with Garlic Sweet Potato Filling
Embrace the darkness with this haunting Halloween dish – a tantalisingly tasty black vegan pasta dish that’s as striking as the wing of a raven.
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In the realm of Halloween cuisine, where flavours dance in shadows, emerges a hauntingly delicious creation—the Raven’s Ravioli.
Crafted with activated charcoal, this is ravioli’s spooky goth cousin and its dark exterior hides a delectable secret within.
The black pasta’s garlicky sweet potato filling features a medley of flavours that’ll awaken even the most discerning taste buds. It’s a culinary séance, perfect for grown-up Halloween gatherings.
The Raven’s Ravioli will be the star of your eerie banquet, a dish to charm all ghouls and goblins.
And as the moonlight bathes the kitchen, remember the Raven’s wisdom—never again settle for bland fare.
Once upon a weeknight dreary, while I hungered, weak and weary,
Over many a dull recipe with ingredients to make me snore –
I found this charcoal pasta chilling – a Raven’s recipe, how thrilling.
With its tender sweet potato filling – garlic and thyme galore,
Will I ever again want to eat flavourless pasta bore?
Quoth the Raven “Nevermore.”
Total Time: 1 hour
Servings: 6
Rating:
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 55 55 g '00' pasta flour
- 0.16666666666667 0.16666666666667 tsp sea salt flakes
- 0.33333333333333 0.33333333333333 tbsp activated charcoal
- 40 40 ml warm water, plus a little extra
- 0.5 0.5 tbsp dairy-free butter
- 0.16666666666667 0.16666666666667 large sweet potato, peeled and cubed
- 0.33333333333333 0.33333333333333 cloves garlic, peeled and sliced
- 0.16666666666667 0.16666666666667 Tbsp fresh thyme, leaves only, plus extra to serve
- 0.16666666666667 0.16666666666667 tsp bouillon powder
- sea salt and black pepper, to taste
Method
- Mix together the flour, salt and activated charcoal in a large bowl and stir in the water. Bring the mixture together with your hands and knead briefly for a few minutes. Cover with a tea towel and leave to rest at room temperature for 15 minutes.
- Melt one tablespoon of the dairy-free butter in a pan and add the sweet potato cubes, thyme and one clove of sliced garlic. Season well and fry for 5 minutes, or until beginning to soften.
- Add the bouillon to the pan and add water to just cover. Bring to a simmer and cook for 15 minutes, or until completely tender.
- Drain the sweet potatoes and add one tablespoon dairy-free butter and some black pepper. Mash until very smooth.
- Using a pasta machine or rolling pin, roll out the dough as thinly as possible and cut into two long strips. Place small spoonfuls of sweet potato at even intervals on one of the strips and place the other on top. Seal each ravioli well with your fingers and cut to the desired shape.
- Bring a large pan of salted water to a rolling boil and gently add the ravioli. Simmer for 3 minutes before removing with a slotted spoon.
- Toss with the remaining tablespoon of dairy-free butter and season to taste. Add a little extra fresh thyme and serve immediately.
Nutritional information per serving (144g): Calories 277, Fat 5.1g, Saturates 1.3g, Sugars 2.7g, Salt 0.47g
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