Sweet Potato and Soyrizo Ravioli
This recipe has been living in my head for years.
It started as a much heavier version — roasted red pepper ravioli filled with sweet potato and soyrizo — and while the flavors were there, it always felt like it needed a little more balance.
Over time, I kept coming back to it, simplifying and adjusting until it became this version. Sweet potato folded right into the pasta, a lighter filling, and a bright Hatch chile chimichurri to bring everything together.
It’s still rich and comforting, but now it has that balance I was always chasing.
Recipe at a glance:
Prep Time: 1 hr Cook Time: 10 min Total Time: 1 hr 10 min Serves: 2–4
Ingredients:
Sweet Potato Ravioli
300 g Flour 00
2 medium-large eggs, approx 60 g each
100 g sweet potato puree
Soyrizo
Ricotta
Squeeze of lime
Hatch Green Chili Chimichurri
3/4 Cup Cilantro Packed
1/4 Cup Parsley Packed
3 Cloves Garlic
2 Hatch Green Chilies
3 Tablespoons Distilled White Vinegar
1/2 Cup Extra Virgin Olive Oil
2 Teaspoons Dried Oregano
1/4 Teaspoon Cumin
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Water
Finishing
Cotija Cheese
Cilantro
Instructions:
1. Roast the sweet potato
Roast a whole sweet potato at 400°F until completely tender, about 45–60 minutes. Let cool, scoop out the flesh, and mash until smooth (you’ll need about 100g). Avoid boiling — too much moisture can make the dough sticky.
2. Make the pasta dough
Pile the flour on a work surface (or use a bowl) and make a well in the center. Add eggs and sweet potato purée, then mix with a fork until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. It should feel firm and slightly tacky, not sticky. Wrap in plastic wrap and rest 30 minutes (I like resting this dough in the refrigerator, which helps tame stickiness).
3. Prepare the filling
Mix the soyrizo with a spoonful of ricotta for a creamier, more cohesive filling. If your soyrizo seems very moist, cook it briefly in a skillet to cook off excess moisture, then let it cool before mixing in the ricotta.
4. Roll the pasta
Divide the dough and roll it through a pasta machine, starting on the widest setting and working thinner with each pass until about setting 6 or 7. The sheets should be thin, supple, and softly orange.
5. Fill and shape the ravioli
Lay one pasta sheet flat and place small spoonfuls of filling evenly spaced apart. Lightly brush around the filling with water, top with a second sheet, and press out air pockets before sealing. Cut into ravioli and place on a lightly floured surface.
6. Make the Hatch green chile chimichurri
Blend parsley, garlic, roasted Hatch chiles, vinegar, olive oil, oregano, cumin, salt, pepper, and a splash of water until loosely combined. You want texture here — not a smooth sauce.
7. Cook the ravioli
Bring a large pot of well-salted water to a boil and cook ravioli 3–4 minutes, until they float.
8. Finish and serve
Gently toss the ravioli with a drizzle of olive oil, a spoonful of chimichurri, and a splash of pasta water. Plate and top with cotija, fresh cilantro, and a few extra drops of chimichurri. The sauce is bold, so a little goes a long way.
Dough Drama Hotline
I’ll be honest — sweet potato pasta dough can have opinions. Sweet potatoes vary in moisture, so if your dough feels tricky, don’t panic. Here are a few things I learned while testing this recipe.
Laminate the dough first
This helped me the most. Start on the widest pasta machine setting and run the dough through once. Fold it into thirds like a letter, rotate it, and run it through again. Repeat this 2–3 times before moving to thinner settings. This “laminates” the dough, making it smoother, stronger, and much less likely to tear.
If the dough tears while rolling
It may need more laminating or a little more rest. Go back to the widest setting, fold, and run it through again.
If the dough feels sticky
Dust lightly with flour as you work and add a little flour during kneading if needed. Sweet potatoes can hold hidden moisture.
If the dough feels dry or cracks at the edges
It may need a touch more hydration or just more laminating. Sometimes folding and rolling a few extra passes fixes it.
Don’t rush thinner settings
Go down one setting at a time and stop around 6 or 7. Too thin and the dough can weaken.
If the sheets get soft while shaping ravioli
Pop them in the fridge for 10 minutes. Cold dough is much easier to handle.
Use less filling than you think
Seriously. I learned this one the hard way.
And if all else fails… use the shortcut Trader Joe’s version below. I support all pasta paths!
Weeknight Hack (20-Minute Version)
Want all the flavor but don’t have time to make pasta from scratch (really… who does on a Tuesday?) This weeknight shortcut gets dinner on the table in under 20 minutes using Trader Joe’s Butternut Squash Ravioli. It still gives you that sweet, earthy note from sweet potato and totally scratches the same flavor itch.
Boil the ravioli according to package directions. Reserve a splash of pasta water before draining.
Make the Hatch Green Chili Chimichurri while the pasta cooks. (You can make it ahead too.)
Brown the soyrizo in a skillet over medium heat until warmed through and slightly crisp at the edges, about 3–4 minutes.
Assemble the ravioli. Toss cooked ravioli gently with a spoonful of chimichurri and a splash of pasta water if needed.
Finish it off. Top with warm soyrizo, crumbled cotija, fresh cilantro, and a few extra drizzles of chimichurri.
Optional but encouraged: Serve with lime wedges for a little extra brightness.
A shortcut dinner that still tastes like magic✨
