Recipe Wim Ballieu for Aviko on Tour in Italy.

4 people, preparation time 1 hour and 1 hour in oven.

What do we need:

1 pack of Aviko Sweet Potato Cubes (450 g)

  • 300 g of pasta flour type 00 + extra
  • 3 eggs
  • 1 egg yolk
  • 4 tbsp olive oil
  • 40 g amaretti (Italian almond cookies)
  • 50 g grated Parmesan cheese
  • 4 leaves of sage + extra
  • Nutmeg to taste
  • 10 g of butter
  • 1 small onion
  • 100 g of walnuts
  • 250 ml vegetable stock
  • 3 tbsp extra virgin olive oil + extra
  • 2 tbsp apple cider or white wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp mustard
  • 2 heads of mini romaine lettuce
  • 50 g almonds
  • 125 g of crème fraiche
  • Food processor or mixer with dough hooks, cling film, blender or hand blender with chopper, pasta machine or rolling pin, if necessary. rolling pin (with knurled edge)


  • In the food processor, with the mixer or by hand, knead the flour, the eggs, the egg yolk, 2 tablespoons of olive oil and a generous pinch of salt and a smooth dough. Let the dough, wrapped in cling film, rest for 1 hour.
  • For the filling in the blender or chopper of the hand blender, puree 300 grams sweet potato cubes with the amaretti, cheese and sage. Add a splash of water to create a creamy filling. Season with nutmeg and salt. Divide the dough into 4-6 portions. Roll each portion of dough on a pasta machine or with the rolling pin on a floured work surface to a 1 mm thick piece of cloth. Place the dough piece across the width on a flowered work surface.
  • Divide the sweet potato filling with two dessert spoons over the bottom half of the dough. Fold the upper half of the dough over the filling and press the dough tightly around the filling; make sure there is no air in the filling. Cut the dough into ravioli with a rolling pin or a sharp knife.
  • Make more ravioli with the rest of the dough and the filling. Lay the ravioli in one layer on a floured work surface.
  • Heat the last 2 tablespoons of olive oil in a frying pan. Bake the rest of the sweet potato cubes in 10-15 minutes until brown and cooked.
  • Boil a pan with plenty of water for the pasta. Melt the butter in a saucepan. Fry the onion for 1 minute. Add half of the walnuts. Pour in the stock and bring to the boil. Let the sauce simmer for 4 minutes.
  • In the meantime, roast the rest of the walnuts in a dry frying pan until golden brown. Beat a vinaigrette of the extra virgin olive oil, the vinegar, the maple syrup and the mustard. Season with salt and pepper.
  • Remove the lettuce leaves from the heads. Wash and dry the lettuce. Prepare the lettuce with the vinaigrette. Spread the baked potato cubes and almonds over the lettuce.
  • Add a generous pinch of salt to the pasta water and cook the ravioli for 3-4 minutes. Stir the crème fraîche into the sauce and puree with the hand blender. Season with pepper.
  • With a skimmer, scoop the ravioli from the pan on a warm dish. Spoon over some sauce. Sprinkle the ravioli with the walnuts, some extra sage leaves and pepper to taste. Sprinkle with extra virgin olive oil and serve with the salad.

This ravioli is based on the classic ravioli with pumpkin and amaretti. Amaretti are small crispy Italian almond cookies. In this pasta they provide a soft and sweet almond accent. For us, a fantastic combination with the sweet potato: a new ravioli classic!