Sweet Potato Ravioli With Sautéed Tomatoes

• 1 1/3 lb sweet potatoes, peeled and cut into chunks
• 1 1/4 cup semolina
• 2 tsp salt
• 2 medium eggs, beaten, plus 1 egg white
• 2-2 1/2 tbsp olive oil
• 1/2 tsp each ground cinnamon, grated nutmeg and cayenne pepper
• 1 tbsp breadcrumbs
• 3 oz pecorino cheese, finely grated
• 3 oz each red and yellow cherry tomatoes, halved
• 1 tsp honey
• 3-4 sprigs thyme
• 1 tbsp butter

1. Cook the sweet potato in boiling salted water for 20-30 mins until tender. Meanwhile, to make the pasta, mix the semolina and 1/2 tsp salt in a large bowl. Add the beaten eggs with 1 1/2 tbsp oil and 1 tbsp water. Knead with a dough hook to make a smooth supple dough which comes cleanly away from the sides of the bowl. (If the dough is too crumbly, add a little more water; if it's too wet, add a little more flour.) Turn the dough onto the work surface (not floured) and knead by hand for 8-10 mins until the dough is elastic. Shape into a ball, rub it with a little oil then wrap tightly in plastic wrap or foil. Leave it to rest at room temperature for 30 mins.
2. Drain the sweet potatoes, put back on the heat briefly to dry off, then leave 10 mins to cool off. Add a pinch of salt and all the spices and mash well. Stir in the breadcrumbs and pecorino to make a fairly firm filling for the ravioli.
3. Cut the pasta dough in half. Re-wrap one piece. Roll the other piece out on a lightly floured work surface to a 5 inch square. Dust the dough lightly with flour and roll it several times through a pasta machine until you have 2 strips measuring about 6 x 16 inches. If it breaks or splits, fold and roll again until you reach the thinnest setting on the rollers. If you don't have a pasta machine, roll the dough out by hand to the same size, as thinly as you can. Do this with the other piece of dough as well.
4. Spoon the sweet potato filling into a large piping bag and pipe blobs, about 3/4 inch round, over 2 of the pasta sheets, leaving a gap of 1 inch between each one. Brush around the filling with egg white. Lay the other 2 sheets of pasta dough over the top and use your fingers to press around the filling to seal it in. Use a pastry wheel or a knife to cut around the filling so the ravioli are about 2 inches square. Put them on floured baking sheets.
5. Add 8-12 raviolis at a time to a large pot of boiling salted water and simmer 4-5 mins. Take them out with a slotted spoon and drain well. Cook the rest of the ravioli in batches.
6. Heat the rest of the olive oil in a large frying pan. Add the tomatoes and saute 5 mins. Season well and add the honey and thyme sprigs, or just the leaves, then the butter. When that melts, add the ravioli to warm through for 2-3 mins. Serve on hot plates and sprinkle with more grated pecorino.

sweet potatoes, semolina, salt, eggs, olive oil, ground cinnamon, breadcrumbs, pecorino cheese, tomatoes, honey, thyme, butter

Taken from recipes-plus.com/api/v2.0/recipes/17194 (may not work)