(Recipe) Vegan Sweet Potato Ravioli with Sautéed Mushrooms

 

Introduction

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

Vegan Sweet Potato Ravioli! An easy vegan pasta dough encloses a creamy sweet potato filling that is as dreamy and creamy as any cheese-filled ravioli out there. Served with sautéed mushrooms, fresh watercress, bright lemon, thyme and toasty hazelnuts.

Recipe by Zestfulkitchen.com

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

 

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt, divided

  • ⅔ cup water

  • 6 tablespoons olive oil, divided

  • 1 cup sweet potato purée

  • ½ cup cashew cream

  • ¼ cup nutritional yeast

  • 1 tablespoon plus 2 teaspoons minced fresh thyme, divided

  • 1 teaspoon minced fresh garlic

  • ½ teaspoon red pepper flakes

  • ¼ teaspoon grated fresh nutmeg

  • 8 ounces cremini mushrooms, sliced

  • 1 shallot, thinly sliced

  • 2 cups watercress or spinach

  • ¼ cup hazelnuts or pepitas

  • 1 tablespoon fresh lemon juice

Method

  1. Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.
  2. Divide dough into two equal halves; set aside.
  3. Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
  4. Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
  5. Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.
  6. Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.
  7. Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.
  8. Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.
  9. Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve. 

Notes

*Don’t need it to be vegan? You can use: crème fraîche in place of the cashew cream and grated Parmesan in place of the nutritional yeast. 

More recipes

(Recipe) Vegan Sweet Potato Ravioli with Sautéed Mushrooms

Vegan Sweet Potato Ravioli! An easy vegan pasta dough encloses a creamy sweet potato filling [...]

(Recipe) Date-Sweetened Baklava

A vegan and refined sugar-free baklava that is sweetened with dates and will definitely hit [...]

(Recipe) Creamy Parsnip Soup Recipe

Welcome to our weekly culinary showcase! This week, we're excited to share with you a [...]

(Recipe) Greek Lasagna: Pastitsio

This recipe is called pastitsio and it’s the Greek answer to lasagne, although some people [...]

(Recipe) Baked Apples: A Delightful Dessert

If you've accidentally bought too many apples and are looking for a creative and tasty [...]

(Recipe) Beef Stew with Red Cabbage

This beef stew recipe marries a traditional Dutch stew with tender beef for a comforting [...]

(Recipe) Easy Valentine’s Cookies

Celebrate your loved one with the delightful taste of Heart-Shaped Vegan Valentine's Cookies. Create a [...]

(Recipe) Chickpea & Spinach Coconut Curry

As we step into the refreshing embrace of February, it's the perfect time to invigorate [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.