How did I not know about this?? The part of not eating pasta I miss most is all the scrumptious ravioli fillings. Glad to know I can still enjoy them for a fraction of the grain. (To make this meal completely gluten free try using a flour such as Bob's Red Mill Gluten-Free All Purpose Baking Flour.)
1 large sweet potato
2 large eggs
1 cup low-fat ricotta cheese
2/3 cup fresh grated parmesan cheese
2 tbsp chopped fresh oregano leaves
1/2 tsp fresh ground black pepper
1/4 tsp plus pinch sea salt, divided
1/4 tsp fresh grated or ground nutmeg
1/3 cup frozen thawed and drained chopped spinach (squeeze as much water as you can from spinach before using)
4 1/2 cup white or whole-wheat flour, divided (I used much less)
2 cups marinara sauce
Preheat the oven to 375 degrees. Prick potato with a fork and bake on a tray for 50 to 60 minutes until tender (I did this the night before.) Allow to cool. Peel and discard skin and mash flesh with a fork; set aside.
In a large bowl, whisk eggs. Whisk in ricotta, parmesan, oregano, pepper, 1/4 tsp salt and nutmeg; whisk until smooth and fluffy, about one minute. Whisk in spinach until incorporated. Fold in 1 cup mashed potato, reserving any extra for future use. Sift 1/2 cup flour into bowl and gently fold in. (NOTE: Mixture will be wet.)
Cover the bottom of a baking dish with flour. Gently scoop ricotta mixture into 2 1/2 tbsp balls; lightly roll each in your palms and drop into flour, making 20-24 balls. Toss flour over balls and pat each gently to coat. Arrange into rows on tray, ensuring balls don't touch and sprinkle desired amount of flour over top.
Cover and refrigerate for a minimum of 4 hours or overnight.
Bring a large pot of water to a gentle boil; add remaining pinch salt. Carefully remove the balls from flour, shaking off and discarding excess and place on a tray. Gently immerse half the balls into boiling water. Cook for about 5 to 6 minutes, until balls float to the top. Removed with a slotted sppon and transfer to a large bowl.
Meanwhile, in a medium pot on medium, heat marinara sauce until it bubbles. Reduce heat to low, cover and keep warm. Add balls to a large serving bowl and gently coat in sauce.