Ravioli with sweet potato and feta filling and green pesto

Ingredients for 6 servings:

• Dough
• 500 g flour
• 300 g durum wheat semolina
• 2 tsp salt
• 8 tbsp olive oil
• 320 ml water
• 800 g sweet potatoes
• 125 g feta cheese (creamy)
• ½ tsp cinnamon
• ¼ tsp cayenne pepper
• ¼ tsp nutmeg
• n. B. Salt
• 1 handful of arugula
• some basil leaves
• 3 cloves garlic
• 100 g feta cheese (creamy)
• 40 g cashew nuts
• 1 tbsp pumpkin seed oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

First, make a dough from flour, durum wheat semolina, oil, water, and salt. For the filling, bake the sweet potatoes in the oven at 175°C until tender. Let them cool briefly and peel them. Then mix them with the feta and seasonings until smooth. Roll out the pasta dough (preferably with a pasta machine) and shape and fill ravioli using your preferred pasta maker. Let them rest in boiling water for about 5 minutes. Make the pesto from the above ingredients and pour it over the cooked ravioli.