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This Vegan Sweet Potato Ravioli recipe made 100% from scratch is my new favorite. Just picture a homemade pasta filled with a flavorful sweet potato filling and tossed with cherry tomato wine sauce. It’s so good.
Growing up in Poland, pierogi was my favorite dish ever. My mom would make a huge batch of dough, potato filling and mold them by hands which sometimes would take hours! This recipe reminds me a little bit of it, except the fact that it’s made with sweet potatoes instead and vegan friendly! I actually have a whole blog post how to make Authentic Homemade Polish Pierogi here! You have to give it a try!
SWEET POTATO RAVIOLI
I didn’t realize how much I love ravioli until I made this recipe. It’s like a pasta lover’s dream. Homemade pasta dough is probably the greatest and easiest thing to make ever. Homemade ravioli may seem a little intimidating at first but they’re really straight forward! The recipe comes together in just an hour! I used this ravioli maker which made it so easy and fun.
These sweet potato ravioli are made vegan friendly and I promise you won’t miss the cheese!
HOW TO MAKE VEGAN PASTA DOUGH FOR RAVIOLI
All you need is 4 simple ingredients:
All purpose flour
Semolina flour – semolina helps the pasta to hold its shape well and have a firm texture (can sub with a regular flour)
Hot water
Sea salt
You can mix all the ingredients and make a dough by hand which will take probably about 10 minutes. If you own the standing mixer with a dough hook place all the ingredients and mix until the dough forms. It’s so easy and mess free!
SWEET POTATO RAVIOLI FILLING
This is what you need to make a vegan sweet potato ravioli filling
Sweet potatoes, cooked and mashed
Onion, garlic, sautéed in extra virgin olive oil
Rice or bread crumbs
nutritional yeast
Spices such as cinnamon, nutmeg
Sea salt and black pepper
SWEET POTATO RAVIOLI WITH TOMATO SAUCE
The ravioli is so good that you can serve with just a drizzle of an extra virgin olive oil. But if you want something extra, you need to try it with this cherry tomato wine sauce! Here’s what you need:
Cherry tomatoes – you can also use regular chopped tomatoes Garlic Dry white wine
Extra virgin olive oil
Garlic
Dry white wine such as Chardonnay, Pinot Grigio etc.
Maple syrup or sweetener of choice
Fresh herbs such as basil, thyme or parsley
PIN THE RECIPE NOW TO SAVE FOR LATER
Looking for some more vegan ravioli recipes? Check out a few of my favorites.
vegan mushroom ravioli with pesto
vegan ricotta mushroom ravioli with kale pesto
vegan butternut squash ravioli with ricotta and mushroom sauce
I hope you love these sweet potato stuffed ravioli! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram
Sweet Potato Ravioli with Cherry Tomatoes (Vegan)
- Total Time: 1 hour 5 minutes
- Yield: 24 ravioli
Description
This Vegan Sweet Potato Ravioli recipe made 100% from scratch is my new favorite. Just picture a homemade pasta filled with a flavorful sweet potato filling and tossed with cherry tomato wine sauce. It’s so good.
Ingredients
VEGAN PASTA DOUGH
1 cup semolina flour (or all-purpose)
1/2 cup all purpose flour
1/2-3/4 cup hot water
1 tsp sea salt
SWEET POTATO FILLING
1 pound sweet potatoes, peeled and cubed
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves
2 tbsp nutritional yeast
2 tbsp rice or bread crumbs
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt or more
black pepper
TOMATO WINE SAUCE
2 tbsp extra virgin olive oil
2 cups cherry tomatoes
2 garlic clove, minced
1/2 cup dry white wine such as Chardonnay, Pinot Grigio etc
2 tsp maple syrup or sweetener of choice
fresh herbs such as basil, parsley or thyme, chopped
Instructions
Cook cubed sweet potatoes in a medium pot of boiling water until fork tender, about 15-20 minutes. Once cooked, drain the water, then place the potatoes in a large mixing bowl to cool. Then mash with a fork.
Meanwhile, in a large bowl, mix the flour and salt. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed.
Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes. If using a standing mixer with a dough hook there’s no need to knead with hands.
Meanwhile, prepare the filling. Preheat olive oil, add onion and garlic and cook on a medium high heat until well browned, stirring constantly. Stir in the mashes sweet potatoes, add rice crumbs or bread crumbs, nutritional yeast, cinnamon, nutmeg, salt and pepper.
Bring a large pot of water to boil. Add salt.
To make the ravioli, you can use this ravioli maker following the instructions, knife or pizza cutter. Divide the dough in 4 equal parts. Roll the dough into thin sheets. Place about 1 tablespoon of filling one inch apart over half the pasta sheet (12 in total). Cover the filling with another sheet of pasta and press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Cook the ravioli, stirring occasionally, until the they float to the top. Between 3-5 minutes. Drain well.
To make the sauce. Add a tablespoon of extra virgin olive oil to the same pan you cooked the onion. Add cherry tomatoes, garlic, wine and honey. Bring to a simmer and cook until it thickens slightly, about 5 minutes. Stir in the ravioli and add fresh herbs.
- Prep Time: 40 minutes
- Cook Time: 25 minutes