Vegan Sweet Potato Ravioli with Two Fillings
After a few ideas, we settled on vegan sweet potato ravioli with two different fillings. I’ve never made ravioli. It was a total experiment. But they came out quite nicely.
Initially, I thought we should make sweet potato gnocchi, so that’s the dough we made:
Ingredients:
- 2 medium to large sweet potatoes
- 4-4.5 cups of all-purpose flour
- ground nutmeg
- salt & pepper
Directions:
- Peel the sweet potatoes & cube them
- Cook or steam until they’re soft
- Let them cool a bit (but use them when they’re still warm)
- Put them in a big bowl
- Add the spices
- Add flour as you go along- start with about 2 cups or so, and then add more gradually, until the dough has a good doughy consistency
- Knead with your hands!
And now, onto the fillings. They are super easy and super delish!
#1 Spinach – (wild garlic) tofu
Ingredients:
- about 100g of (wild garlic) tofu – you can also just use plain tofu, or with some other herbs
- about 3/4 of a cup of spinach (we use frozen, then microwaved)
- 1/2 small red onion
- 1/2 small white onion
- 1 small clove of garlic
Directions:
- Cut up the onion and garlic (you can use the other halves in the other filling)
- Thaw the spinach (or use fresh)
- Put all the ingredients in a bowl and blend with a handheld blender
#2 Mushroom – smoked tofu
Ingredients:
- about 100g of smoked tofu (if you can’t get smoked tofu, you could add a drop or two of liquid smoke)
- 250g of mushrooms
- 1/2 small red onion
- 1/2 small white onion
- 1 small clove of garlic
Directions:
- Cut up the mushrooms and “fry” them in a non-stick pan. Usually, you do not need to add any liquid since we do this step to get the liquid out of the mushrooms (if they do stick, add a little water – no oil!)
- “Fry” them until a good amount of liquid has been cooked out of the mushrooms
- Add all the ingredients in a bowl and blend with a handheld blender
Next up, we make the ravioli!
- For this, dust your hands with flour and take a small amount of the dough. Roll it into a small ball and then flatten it. Add about a teaspoon worth of the filling.
- Close them up and gently fork the edges.
- Small tip: don’t put them atop of each other as we did. They do stick ?
- Meanwhile, heat up a big pot of water. Bring it to a boil, then turn it down to simmer.
- Add about 10 ravioli at a time, don’t fill up the pot too much.
- Let them cook until they rise to the surface.
- Then, let them cook for another minute or so.
- Get them out of the water and rinse them under cool water.
- Repeat until all of them are done.
You can of course add any sauce you like. We made a really simple one:
Ingredients:
- 1 small red onion
- 1 medium clove of garlic
- tomato paste
- water
- dried oregano & basil
- salt & pepper to taste
Directions:
- Cut up the onion and garlic
- Heat up a non-stick pan
- Add onion and garlic and a little water to keep them from sticking
- Sautée for a couple of minutes
- Add tomato paste (about 3-5 tbsp) and some water
- Combine the ingredients until smooth, then add the spices (as many or as little as you like)
- Let it simmer for a couple more minutes
If you want, add some nutritional yeast at the end instead of parmesan.
They were really tasty. The recipe should be enough for about 4 people because they’re mighty. Next time, we’ll try to make them lighter by rolling the dough way thinner. You could try that, too.
And yes, this is a recipe that takes up quite some time (about 1.5 to 2 hours or so), but it’s a special meal, not something for every day.
