https://www.unicornsandspatulas.com/recipies daily 0.75 2026-05-05 https://www.unicornsandspatulas.com/recipies/sweet-potato-soyrizo-ravioli monthly 0.5 2026-05-06 https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/a8a2c2b8-c703-4998-b8e1-89c7d1c2ee5d/file_0000000033bc71fdbbd215afbfe15ce5.png Recipies - Sweet Potato and Soyrizo Ravioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/dfa99d2a-9087-4964-b2cc-f124d75a1349/file_0000000047d0722f8d158433ed440e65.png Recipies - Sweet Potato and Soyrizo Ravioli - 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 https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/362359cf-562b-4775-b6f5-f25d08977e8b/file_0000000038d8722f8cee78935779192b.png Recipies - Sweet Potato and Soyrizo Ravioli - 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. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/9b1e4656-630e-4bdc-b1f2-18d7284f5969/file_00000000e81471f890ec4a42e12d2936.png Recipies - Sweet Potato and Soyrizo Ravioli - 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. 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