Lunch/Dinner

Vegan Sweet Potato Ravioli

This was my first time making homemade pasta of any kind.  One of my favorite local restaurants makes this amazing sage pumpkin ravioli.  Since I didn’t have any pumpkin on hand, I decided to try and make a sweet potato filling instead.  The great thing about this is, you can use just the ravioli instructions and make your own fillings!  I’m sure I’ll be making more with different flavors and sauces that I’ll be sure to share here.

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Ingredients:

For the dough:

2 cups of semolina flour

2 cups of all-purpose flour

a little over 1 cup of water

a dash of salt

 

For the Filling:

3 small to medium, or 1-2 large sweet potatoes

around 6 oz. of coconut milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

fresh or dried rosemary for garnish

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Preheat the oven to 450°. Poke the sweet potato(s) with a fork all around them.  Place on a baking sheet and roast until soft.  About 30-40 minutes.

Combine both flours and salt in a large bowl and make a well in the center. Next, pour the water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap and let rest.

When the sweet potatoes are soft, remove them from the oven and allow to cool. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the cinnamon, nutmeg and the coconut milk, and stir until combined.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately.

Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary, then serve!

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