/ / Vegan Sweet Potato Ravioli with Two Fillings

Vegan Sweet Potato Ravioli with Two Fillings

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:

  1. Peel the sweet potatoes & cube them
  2. Cook or steam until they’re soft
  3. Let them cool a bit (but use them when they’re still warm)
  4. Put them in a big bowl
  5. Add the spices
  6. 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
  7. 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:

  1. Cut up the onion and garlic (you can use the other halves in the other filling)
  2. Thaw the spinach (or use fresh)
  3. 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:

  1. 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!)
  2. “Fry” them until a good amount of liquid has been cooked out of the mushrooms
  3. Add all the ingredients in a bowl and blend with a handheld blender

Next up, we make the ravioli!

  1. 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.
  2. Close them up and gently fork the edges.
  3. Small tip: don’t put them atop of each other as we did. They do stick 😉
  4. Meanwhile, heat up a big pot of water. Bring it to a boil, then turn it down to simmer.
  5. Add about 10 ravioli at a time, don’t fill up the pot too much.
  6. Let them cook until they rise to the surface.
  7. Then, let them cook for another minute or so.
  8. Get them out of the water and rinse them under cool water.
  9. 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:

  1. Cut up the onion and garlic
  2. Heat up a non-stick pan
  3. Add onion and garlic and a little water to keep them from sticking
  4. Sautée for a couple of minutes
  5. Add tomato paste (about 3-5 tbsp) and some water
  6. Combine the ingredients until smooth, then add the spices (as many or as little as you like)
  7. 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 everyday.


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