Best 4 Vegetarian Vegan Sweet Potato And Spinach Ravioli Recipes

VEGAN SWEET POTATO RAVIOLI

Steps:

• Pour your all purpose flour and semolina flour on a clean countertop and mix into a well shape.
• In the centre of the "well" or bowl shape.. slowly mix in your 2 tbsp of grape seed oil and water adding a little bit of each as you mix.
• Once it starts to form into a ball, continue to kneed your dough for roughly 5 minutes. If your dough seems a little dry just add a bit more water! You're aiming for a somewhat pizza dough like consistency.
• Place your dough in a bowl and cover with a damp cloth and set in fridge. You'll leave it there for roughly 15-20 minutes.
• While you wait for your dough to set, heat a large skillet and add in 2 tbsp of vegan butter (saving one for later) and your avocado oil. Heat pan on medium low but closer to the lower side.
• Also heat a large pot of water and begin to boil. once boiling add in your sweet potato cubes.
• In your skillet add in your diced regular onion and your sliced king oyster mushrooms. Sauté for a few minutes before adding 3 cloves worth of your diced garlic, basil, oregano and your nutritional yeast. Lower heat.
• Now your sweet potatoes should be about ready to strain. Once strained place back in pot and add your remaining vegan butter, vegan cream cheese, remaining garlic, a pinch of salt and a pinch of pepper.
• Use an hand blender to blend all ingredients in your pot into a creamy mashed potato consistency. If you don't have an immersion blender you can just use a masher or a large fork. once it's blended add your diced green onions and set heat to the lowest possible setting just to keep warm.
• Now for the pasta. Lay a bit of flour on your counter to insure your dough doesn't stick. Kneed your dough and begin to form a large pizza shape. Use a pin roller to smooth out and make it about 1/8 of an inch thick.
• Use a square drinking glass to press into the dough to cut your ravioli pieces. Get as many as you can out of your dough! Every 2 squares equals 1 large ravioli.
• Lay your squares out and save extra dough for a later date. Use a spoon and scoop some of your sweet potato mash into the centre of your squares.. remember, only scoop onto half of your squares because we will use the rest to cover each ravioli. After this step is done fill up a large pot with water and set to high to boil.
• Place your remaining bare dough squares overtop of your raviolis and press down along the outside edges with a fork to seal the mixture inside. You'll see in the picture on the edges of the ravioli there are small fork impressions.
• Your water you set to boil should be bubbling by now, carefully drop each ravioli into your boiling water and set timer for 8 minutes.
• remove and strain ravioli, then drop directly into your frying pan with your mushrooms, spinach and butter herb sauce. Turn up the heat to medium for roughly 5 minutes. Make sure to toss your ravioli so they are coated in your sauce.
• Remove from heat. Top with pine nuts, a sprinkle of nutritional yeast and a pinch of salt and pepper. Serve and enjoy. You've earned it!

SWEET POTATO AND SPINACH RAVIOLI

Steps:

• To a large skillet add extra virgin olive oil and heat on medium heat.
• Add thinly sliced garlic and sauté until just brown.
• Next, add in spinach in batches, stirring to coat with oil and allowing to wilt slightly between each addition. Sauté 3-4 minutes.
• Add coconut milk and sea salt to taste and allow to simmer (2-3 minutes)
• In a small bowl, mix together tapioca starch and water to make a slurry.
• Pour slurry into skillet, reduce heat and stir until the mixture begins to thicken.
• Remove from heat and set aside.
• Bring a large pot of salted water to boil.
• In a large bowl, mix together sweet potato puree, cassava flour and salt. Use hands and knead dough until fully combined. Dough should be dry, soft and pliable. If it's feeling too wet, add more cassava flour by the TBSP until the dough achieves this recommended consistency.
• Cut dough in thirds and place 1/3 onto a large piece of parchment paper.
• Drop approximately 1 TBSP of spinach filling at least 1 inch apart along the length of one half of the rectangle.
• Use parchment paper to help you fold the rectangular shaped dough in half over the filling, and press out the air from around each portion of filling.
• Use knife or pastry cutter to cut ravioli into 2 x 2 squares.
• Pinch three free edges to seal the dough. If desired, use a fork to help seal the edges together.
• Repeat entire process with remaining dough as many times as necessary.
• Boil ravioli 2-3 minutes in salted water in 3-4 batches so you don't overcrowd the pot.
• Use a slotted spoon to remove raviolis and place onto serving plates.
• Top with desired toppings and serve warm*
• In the same skillet with any leftover spinach filling, add olive oil and sliced mushrooms. Sauté until mushrooms have softened and add salt to taste.
• Serve on top the ravioli.

VEGETARIAN/ VEGAN SWEET POTATO AND SPINACH RAVIOLI

Steps:

• Boil, peel and mash the sweet potatoes with the spinach. Add the basil, garlic and salt. Add the flax seed or the bread crumbs to make a good ballable stuffing!
• If you are using the garlic salt like me do away with the fresh garlic and salt.
• Mix the salt and flour and make a ball of dough by adding water. Keep aside for 10 minutes.
• Take a lemon sized dough, ball it up and roll out a circle using a rolling pin. Cut them into 3 strips. Place a tablespoon of stuffing in the center of a strip, fold and seal with a fork. Remove excess dough. This should give you moon shaped raviolis. Make as much ravioli as needed in whatever shape you need. Just ensured they are firm and sealed tight.
• In a soup pan boil water till it bubbles and drop the raviolis a couple at a time and take care not to break them. When the pieces start floating and sticky to touch its done. Ladle it carefully out on the plate.
• Pour some butter sauce on top and serve. Its a delight at home!

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.