“Well,” I said, “I can sit and watch you eat.”

He looked at me as if to say, Really, Lyz?  Don’t be dumb.

So I said, “Or… we can make pasta?”

And that’s how we ended up taking the train back to Bushwick, stopping at Associated to pick up spinach and beer, and carting our yoga’d out bodies into my apartment, where the temperature was miraculously above 50 degrees.

I’d been thinking about this pasta all day. I’d had a sweet potato for lunch and wanted to do something more interesting with it than just heat it up with butter and brown sugar. So I posted my dilemma on twitter, and just moments later received a lovely suggestion to make ravioli. I had a pasta roller I hadn’t used yet and a self-imposed rule to spend no more than $5 on food and now, a friend with which to eat: oh yes, the stars had aligned.

Sweet Potato and Spinach Ravioli

For pasta: 2 cups flour 3 eggs 1 tsp salt 1 tsp olive oil

For filling: 1 yellow onion 1 large clove garlic 1 bunch of spinach ½ roasted sweet potato ¾ cups ricotta cheese fresh grated nutmeg to taste salt and pepper to taste

On a clean, dry surface, make a volcano-like mound of flour. In the crater, crack three eggs; add salt and olive oil. With a fork, scramble the eggs and blend with the flour. If the dough is dry, add a few drops of water until you find yourself kneading a smooth, elastic ball of dough. (Conversely, if the dough is too sticky, add more flour.) Knead the dough for about ten minutes. Let the dough rest while you prepare your filling.

Finely chop onion and garlic and sauté in a healthy amount of olive oil until the onions are translucent. » Continue reading this post...