Ricotta and Sweet Potato Ravioli
Prep. Time
2 hours
Cook Time
15 minutes
Servings
3-4 plates
Difficulty
Expert
Soy-Free
Making your own ravioli from scratch is such a rewarding experience. The dough is simple to prepare, and with just a little resting time, it’s easy to work with. Shaping the ravioli by hand takes some patience, but doesn't require any artistic touch at all. With the right everyday tools, you're more than capable! For the filling, you can either go the sweet potato route or keep it simple with a quick mix of tasty ingredients. Whether you choose to only cook your ravioli or give them a quick fry after cooking, for extra flavor, the result is a satisfying, homemade dish that's as delicious as it is impressive. I admit, I don't usually make those unless it's a special occasion, because even for the more experienced hand it will take a while to prepare these. But this is absolutely worth it!
Ingredients
For the dough
2 cups all purpose flour
2 cups whole wheat flour
1 1/4 cups of water
3 tbsps sunflower oil
1 tsp salt
For the filling
Option 1
1 sweet potato, peeled
1 tbsp vegan parmesan
1 tsp vegan ricotta
1/3 tsp rosemary leaves
1/2 tsp ground black peppercorn
1/2 tsp salt
1 tsp olive oil
Option 2
2 tbsps vegan ricotta
1/2 tsp salt
1/2 tsp ground black peppercorn
When Serving
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 tsp nutritional yeast
Rosemary leaves, dried
Ground black peppercorn
Salt, sprinkle
Instructions
Prepare the Dough
In a bowl, combine all the dough ingredients.
Knead by hand or with a stand mixer for about 3-4 minutes until the dough becomes smooth and elastic. Once done, wrap the dough in plastic wrap and let it rest for 30 minutes in room temperature.
Prepare the Filling
Option 1: Cut the sweet potato into 2-inch cubes and cook until soft (about 20 minutes). Once cooked, mash the sweet potato in a bowl and mix in the remaining ingredients until well combined.
Option 2: Simply mix all the filling ingredients together—nothing else needed!
Roll Out the Dough
If using a pasta maker, cut a chunk of dough and gradually flatten it, starting with the lowest setting (0 or 1) and working your way up to levels 4-5, until the dough is as thin as possible without tearing. The thinner the dough, the better the ravioli will taste.
Shape & Fill the Ravioli
Lay the rolled dough flat on a clean surface. Use a circular cookie cutter (2-3 inches in diameter) or cut the dough longitudinally, to get a long rectangle. If using two different fillings, it can help to use different shapes to distinguish them.
If making a long rectangle, thereafter cut the rectangle to (more or less) even squares.
Place about a teaspoon of filling in the center of half of the circles or squares.
Cover with another piece of dough (matching the shape), pressing down the edges to seal the filling inside. Use a fork to press around the edges to ensure the ravioli is fully sealed.
Cook the Ravioli
Bring a pot of water to a boil and carefully drop the ravioli in. Cook for about 3 minutes, or until the ravioli floats to the surface. Strain the raviolis and proceed to the next step, unless you prefer to give them a toasty texture on a frying pan—though keep in mind that the fried ravioli won’t be as durable in taste and texture, so it’s best to serve them immediately.
Place the cooked ravioli on a plate. Drizzle with olive oil infused with crushed garlic, and sprinkle lightly with nutritional yeast for a cheesy flavor (don’t overdo it!). Garnish with fresh rosemary leaves and cracked black pepper to taste. Serve hot and enjoy!
Notes
The whole-wheat flour can be replaced with all-purpose flour (so 100% of the flour is all-purpose).
Take into account that the recommended vegan ricotta cheese is almond-based.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!