Recipes
(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.
Vegan Sweet Potato Ravioli with Sautéed Mushrooms
Ingredients
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2 cups all-purpose flour
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1 teaspoon salt, divided
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⅔ cup water
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6 tablespoons olive oil, divided
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1 cup sweet potato purée
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½ cup cashew cream
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¼ cup nutritional yeast
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1 tablespoon plus 2 teaspoons minced fresh thyme, divided
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1 teaspoon minced fresh garlic
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½ teaspoon red pepper flakes
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¼ teaspoon grated fresh nutmeg
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8 ounces cremini mushrooms, sliced
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1 shallot, thinly sliced
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2 cups watercress or spinach
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¼ cup hazelnuts or pepitas
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1 tablespoon fresh lemon juice
Method
- 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.
- Divide dough into two equal halves; set aside.
- Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
- Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
- 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.
- 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.
- 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.
- 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.
- 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.