Prep 25 minutes
Cook 30 minutes
750g orange sweet potato, peeled, cut into 1cm pieces
2 tablespoons extra virgin olive oil, plus extra to serve
2 long red chillies, sliced
8 fresh lasagne sheets, each cut into 3 pieces
6 large silverbeet leaves, stems discarded, leaves thickly sliced
1/2 cup fresh basil pesto
600g fresh ricotta
1 tablespoon lemon juice
1 tablespoon pine nuts, toasted
1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place sweet potato on tray, in a single layer. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 10 minutes. Add chilli. Toss to combine. Roast for a further 10 to 15 minutes, tossing, or until golden and tender.
2. Meanwhile, line 2 large baking trays with clean tea towels. Cook pasta sheets, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender. Carefully transfer to prepared trays to drain.
3. Heat remaining oil in a large deep frying pan over medium-high heat. Cook silverbeet, tossing, for 4 to 5 minutes or until just starting to wilt. Remove from heat. Season with salt and pepper.
4. Place 1 pasta sheet on each serving plate. Top with a little pesto, one-third of the sweet potato mixture and one-third of the silverbeet. Dollop with one-third of the ricotta. Repeat layering twice more with the remaining pasta sheets, sweet potato mixture, silverbeet and ricotta. Drizzle with lemon juice and a little extra oil. Season with salt and pepper. Serve sprinkled with pine nuts.
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