I create and photograph simple and healthier food recipes. Heat the oil in a medium saucepan. Preheat the oven to 450°. Hey there! Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper. SWEET POTATO RAVIOLI WITH KALE PESTO (VEGAN) Print the recipe here! 2 tbsp of grape seed oil. Preheat olive oil, add onion and garlic and cook on a medium high heat until well browned, stirring constantly. The sweet potato filling was an incredible vessel for the flavor combinations. 1 teaspoon cinnamon. Between 3-5 minutes. Bring a pot of water to boil; add peeled & diced sweet potato to the water. I would freeze them on a wax paper or parchment paper-lined baking sheet until solid and then transfer them to a resealable bag and store in the freezer until needed. Using a fork pinch the edges together to seal. You can fill vegan ravioli with whatever you like. Vegan Ravioli Filling Options. Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Cover and chill. These ravioli are stuffed with our homemade vegan almond tofu ricotta cheese, which is easy to make and tastes amazing.It lends a slight nutty flavor to the ravioli which I found to be the perfect flavor combination. 🙂 After all, cooking is an endeavor all about personal preference! To make the sauce. For the filling and sauce: 2 sweet potatoes (peeled and diced) Increase heat to high and cook until deep golden brown, 1–2 minutes. I LOVE seeing your creations! of coconut milk. Make a well in the center of the flour and pour the water. Off heat, fresh watercress, thyme and lemon are added to round out the flavors. In a large mixing bowl, combine flours and salt for dough. Optional: You can saute the ravioli with 1 tsp of oil if you want it to be a bit more crispy. Repeat with remaining wonton wrappers and potato mixture. Served with sautéed mushrooms, fresh watercress, bright lemon, thyme and toasty hazelnuts.Â. Recipe for filling : 1 medium sweet potato peeled and chopped. Once the sweet potato is softened, drain, mash and set aside. Ricotta Filling 14-oz extra firm tofu, drained and pressed 1/3 C nutritional yeast 1 tsp dried basil 1 tsp dried rosemary 1 tsp garlic powder 1 tsp salt 1/4 tsp black pepper 2 Tbs lemon juice. Discover (and save!) May 13, 2020 - Pockets of creamy sweet potato filling are encased by an easy vegan pasta dough. About 30-40 minutes. Here’s the recipe we used. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Yum (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Super Creamy Hummus with Sautéed Mushrooms, Paleo Cranberry Orange Cake with Orange Glaze. In a bowl, combine the sweet potato puree, cashew cream, nutritional yeast, thyme, garlic, chilli flakes, nutmeg and 1/4 teaspoon salt. fresh or dried rosemary for garnish. Transfer to a well floured surface and knead for about 5 minutes. Vegan Sweet Potato Ravioli Posted by nomeasuringcups on June 26, 2016 June 26, 2016 The title of this site is “No Measuring Cups” because I barely use them, and I think they’re stifling! Mix with your hands until it forms a solid ball. Bake the sweet potatoes until soft, about 11/4 hours. Can you freeze the uncooked raviolis? Here are the steps for making ravioli: This recipe features an olive-oil based mushroom sauce. Bring to a simmer and cook until it thickens slightly, about 5 minutes. Roll out each piece of dough into a long rectangle, trim the dough rectangles to equally match in size and add one tablespoon of the sweet potato filling one inch apart, in a row of two on one piece of dough. Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Dampen the edge of the pasta and press another square on top. 5. 5. Seal the edges.Cook the ravioli, stirring occasionally, until the they float to the top. Place on a baking sheet and roast until soft. Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. For the pasta: 3/4 cup of water. Heat 3 quarts of water to boiling; add 4-6 ravioli. The allspice and nutmeg paired with the sage was reminiscent of the holidays. Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water. 1/2 teaspoon nutmeg. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Ingredients. I actually had sweet potatoes when I came across this recipe! 1/3 cup soaked cashews. Divide the dough in 4 equal parts. This recipe is right up my alley! 1/2 jar of your favorite tomato sauce. Place on a baking sheet and roast until soft. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. I’m allergic to nuts, but will definitely try with Full Fat coconut cream! Combine the ricotta, sweet potato, Parmesan cheese, egg yolk, 1 tablespoon of fresh chopped thyme or 1 teaspoon dried, 1/2 teaspoon salt, and pepper. 2-3 Large Sweet Potatoes – Steamed and mashed 1/3 Cup finely ground cashews 1 Cup chopped Kale – Steamed and lightly salted A pinch of Nutmeg 44 Ravioli Wrappers Method: Thoroughly combine Sweet Potatoes, Kale, Cashews and Nutmeg. 1/2 teaspoon nutmeg. The cashew filling is flavorful without being overpowering, and it would even taste delicious in a different kind of ravioli, perhaps pumpkin ravioli or mushroom ravioli, paired with a simple butter sauce. Add a tablespoon of extra virgin olive oil to the same pan you cooked the onion. Preheat the oven to 450°. It’s not overly “saucey” but it is flavorful! Sweet Potato Ravioli with Basil Brown Butter Sauce combines homemade pasta dough filled with delicious, creamy sweet potatoes for the perfect fall meal! @2018 - Nattwrobel.com. Once cooked, drain the water, then place the potatoes in a large mixing bowl to cool. Now that we have the filling and the dough out of the way, it’s on to assembly. Add the onion and garlic and sauté over medium-low heat until golden. This recipe makes a tasty vegan meal, making it just right for when you are on a diet. Roll the dough into thin sheets. Dampen the edge of the pasta and press another square on top. 🙂. Using the tines of a fork, press edges of ravioli squares together to seal. SERVES: makes 25-30 ravioli (like 4 servings-ish) NOTES: This recipe uses a whole cup of pine nuts. My husband asked when we’re having it again. This dairy-free filling is dreamy as can be, made of sweet potato purée, cashew cream, and a dash of nutritional yeast for that cheesy umami flavor. 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