Vegetarian/ Vegan Sweet Potato and Spinach Ravioli

Total Time
35mins
Prep 5 mins
Cook 30 mins

I made this one night for dinner as my daughter loves Italian. So far I had just tried pasta and wanted to give her more at home Italian options and also have some veggies included. This was a great find for me:-) I used sweet potatoes and spinach instead of the standard cream cheese stuffing and it was awesome:-) So let your imagination run wild and make your own stuffings.

Ingredients Nutrition

  • 2 cups flour, I used wheat for health reasons
  • 1 teaspoon salt
  • 1 cup water
  • 3 tablespoons flour to rolls
  • 1 big sweet potato
  • 1 bunch spinach, washed and chopped fine. you may use a cup of frozen spinach too
  • 1 clove garlic minced fine. i used garlic salt and did not add any further salt
  • 1 teaspoon dry basil
  • 14 teaspoon salt
  • 14 cup flax seed, lightly toasted and ground fine. you may just use bread crumbs also

Directions

  1. 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!
  2. If you are using the garlic salt like me do away with the fresh garlic and salt.
  3. Mix the salt and flour and make a ball of dough by adding water. Keep aside for 10 minutes.
  4. 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.
  5. 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.
  6. Pour some butter sauce on top and serve. Its a delight at home!
Most Helpful

5 5

This sounded just ... weird, but I tried it since I had squashed up sweet potatoes in the fridge, and it was really quite good. It was a little messy to make, but tasty and handled reheating well. I used matzo meal instead of bread crumbs or flax seed.