Vegetarian Vegan Sweet Potato and Spinach Ravioli
Delight in the wholesome flavors of this Vegetarian Vegan Sweet Potato and Spinach Ravioli, a dish that combines tender homemade pasta with a creamy, nutrient-packed filling. This recipe features a velvety blend of sweet potatoes, sautéed garlic spinach, and a hint of nutmeg, all enhanced with savory nutritional yeast for a cheesy, plant-based twist. The pasta dough comes together effortlessly with just a handful of pantry staples, creating a perfectly soft, elastic base for your ravioli. Serve these golden pockets of goodness with a drizzle of melted vegan butter or your favorite vegan sauce for an exquisite, dairy-free and egg-free meal that’s perfect for impressing guests—or treating yourself! Ideal for those seeking creative vegan recipes or exploring homemade pasta dishes, this hearty meal is both satisfying and delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 2 tablespoons Olive oil
- 0.75 cups Water
- 2 medium Sweet potato
- 3 cups Fresh spinach
- 2 cloves Garlic
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsweetened almond milk
- 0.25 teaspoons Nutmeg
- 2 tablespoons Vegan butter (optional, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour and semolina flour. Gradually add olive oil and water while mixing, until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the sweet potato filling. Peel and cube the sweet potatoes, then boil them in a pot of water for about 15 minutes or until tender. Drain and mash them in a bowl.
Heat a skillet over medium heat, add one tablespoon of olive oil, and sauté the minced garlic for 1-2 minutes. Add the spinach and cook until wilted. Remove from heat and chop the spinach finely.
Combine the mashed sweet potatoes, sautéed spinach, nutritional yeast, almond milk, a pinch of nutmeg, salt, and black pepper. Mix until smooth and creamy.
Divide the dough into four portions. Roll each portion out on a floured surface until very thin (about 1/16 inch).
Using a ravioli cutter or a sharp knife, cut the rolled-out dough into 2-inch squares. Place a small spoonful of the sweet potato filling onto half of the squares.
Brush the edges of the filled squares with a small amount of water, then place another square on top. Press the edges firmly with a fork to seal.
Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Optionally, melt the vegan butter in a skillet and toss the cooked ravioli in the butter to coat. Serve immediately with your favorite vegan sauce or as is!
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3140 mg | 136% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 15.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
