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Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce

November 20, 2012 by epicureanvegan

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

I’m very proud of this meal. And it was certainly a labor of love. Three hours of labor, to be exact. (Although that includes the Caesar salad I had to make.) Luckily, many of the steps involved can be made way ahead of time and kept in the fridge, making assembly and cooking time a breeze. It may have taken a while to make, but it was nothing compared to my first attempt at raviolis. I got wise and bought a ravioli mold that made the process so much easier!! (Check out this great YouTube video on how to use it). I threw together a butter-garlic cream sauce which looks pretty weird, as you can see, but I promise you, it tastes better than it looks. After using the ravioli mold, I’m excited to try other types of ravioli—it’s less daunting now that I’ve got the right tools. The sweet potato and tofu ricotta are an excellent combo! You can also try my soy-free version. I made enough dough and filling to feed an army; I easily could have made a 100 raviolis. The leftovers are perfect for freezing and saving for another meal. Feel free to half the recipes for the dough, fillings, and sauce to make about 50 raviolis. (One serving is 10-12 raviolis). Even though there are several steps to this meal, they’re very simple and there’s nothing like fresh pasta!

INGREDIENTS:
Dough
2 C flour
2 C semolina flour
1 tsp salt
2 Tbs olive oil
1-1/2 to 2 C water

Vegan Pasta Dough -- Epicurean Vegan

Sweet Potato Filling
2 sweet potatoes
3 large green onion, minced
2 Tbs almond milk
salt and pepper

Ricotta Filling
14-oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

Butter-Garlic Cream Sauce
3 large cloves of garlic, minced
1/2 C vegan margarine
3 Tbs flour
3/4 to 1 C almond milk
salt and pepper

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

DIRECTIONS:
Begin by cooking the sweet potatoes. I cooked them in the microwave to save some time—only took 10 minutes. Scoop out the potato and mash it with a fork or pastry blender. Stir in the almond milk and combine well. Add the green onion, salt, and pepper; set aside. To make the ricotta, combine all ingredients in a food processor and process until smooth; set aside. To make the dough, combine the flours and salt in a large bowl of a stand mixer (you can use a food processor too). While the mixer is running, slowly add the oil, then water until you reach a somewhat damp (but not too sticky) dough.

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

Knead on a lightly floured surface for 3-5 minutes. I used my pasta maker to roll out flat sheets. You can easily use a rolling pin instead. Lay a sheet of dough over the metal portion of the mold. Place the plastic mold on top and press gently, creating pockets for the filling. Place about a teaspoon of each filling into each pocket.

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

Place another sheet of dough on top and press down, sealing the edges and flattening the top. Using a rolling pin, roll over the top to create the raviolis. (Again, check out the You Tube video at the beginning of the post to see this magic happen).

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

So much better than trying to make by hand! The mold was worth the $20 I paid for it. Let the raviolis sit for about 20 minutes. To make the sauce, combine the garlic and vegan margarine in a small saucepan and melt the butter. Whisk in the flour, one tablespoon at a time. Slowly whisk in the almond milk, using enough to reach a semi-thick consistency; keep warm.  Bring a large pot of water to a boil. Using a spatula, I placed 12 raviolis at a time, into the pot. Boil for 5-7 minutes, then remove with a slotted spoon to a colander.

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

Repeat the process until they’re all cooked. (For the last dozen, instead of removing with the slotted spoon, I placed the colander in the sink and poured the remaining raviolis and boiling water into the colander. That way, the other raviolis that cooled off could be somewhat reheated).

Drizzle a ladle of sauce over a serving of the raviolis and enjoy!

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce -- Epicurean Vegan

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce
 
Print
I'm very proud of this meal. And it was certainly a labor of love. Three hours of labor, to be exact. (Although that includes the Caesar salad I had to make.) Luckily, many of the steps involved can be made way ahead of time and kept in the fridge, making assembly and cooking time a breeze. It may have taken a while to make, but it was nothing compared to my first attempt at raviolis. I got wise and bought a ravioli mold that made the process so much easier!! (Check out this great YouTube video on how to use it). I threw together a butter-garlic cream sauce which looks pretty weird, as you can see, but I promise you, it tastes better than it looks. After using the ravioli mold, I'm excited to try other types of ravioli---it's less daunting now that I've got the right tools. The sweet potato and tofu ricotta are an excellent combo! You can also try my soy-free version. I made enough dough and filling to feed an army; I easily could have made a 100 raviolis. The leftovers are perfect for freezing and saving for another meal. Feel free to half the recipes for the dough, fillings, and sauce to make about 50 raviolis. (One serving is 10-12 raviolis). Even though there are several steps to this meal, they're very simple and there's nothing like fresh pasta!
Author: Epicurean Vegan
Ingredients
  • Dough
  • 2 C flour
  • 2 C semolina flour
  • 1 tsp salt
  • 2 Tbs olive oil
  • 1-1/2 to 2 C water
  • Sweet Potato Filling
  • 2 sweet potatoes
  • 3 large green onion, minced
  • 2 Tbs almond milk
  • salt and pepper
  • Ricotta Filling
  • 14-oz extra firm tofu, drained and pressed
  • ⅓ C nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • Butter-Garlic Cream Sauce
  • 3 large cloves of garlic, minced
  • ½ C vegan margarine
  • 3 Tbs flour
  • ¾ to 1 C almond milk
  • salt and pepper
Directions
  1. Begin by cooking the sweet potatoes. I cooked them in the microwave to save some time---only took 10 minutes.
  2. Scoop out the potato and mash it with a fork or pastry blender.
  3. Stir in the almond milk and combine well.
  4. Add the green onion, salt, and pepper; set aside.
  5. To make the ricotta, combine all ingredients in a food processor and process until smooth; set aside.
  6. To make the dough, combine the flours and salt in a large bowl of a stand mixer (you can use a food processor too). While the mixer is running, slowly add the oil, then water until you reach a somewhat damp (but not too sticky) dough.
  7. Knead on a lightly floured surface for 3-5 minutes. I used my pasta maker to roll out flat sheets. You can easily use a rolling pin instead.
  8. Lay a sheet of dough over the metal portion of the mold. Place the plastic mold on top and press gently, creating pockets for the filling. Place about a teaspoon of each filling into each pocket.
  9. Place another sheet of dough on top and press down, sealing the edges and flattening the top. Using a rolling pin, roll over the top to create the raviolis. (Again, check out the You Tube video at the beginning of the post to see this magic happen).
  10. So much better than trying to make by hand! The mold was worth the $20 I paid for it. Let the raviolis sit for about 20 minutes.
  11. To make the sauce, combine the garlic and vegan margarine in a small saucepan and melt the butter.
  12. Whisk in the flour, one tablespoon at a time. Slowly whisk in the almond milk, using enough to reach a semi-thick consistency; keep warm.
  13. Bring a large pot of water to a boil. Using a spatula, I placed 12 raviolis at a time, into the pot. Boil for 5-7 minutes, then remove with a slotted spoon to a colander.
  14. Repeat the process until they're all cooked. (For the last dozen, instead of removing with the slotted spoon, I placed the colander in the sink and poured the remaining raviolis and boiling water into the colander. That way, the other raviolis that cooled off could be somewhat reheated).
  15. Drizzle a ladle of sauce over a serving of the raviolis and enjoy!
3.4.3177

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Filed Under: Dinners Tagged With: Butter-Garlic sauce, pasta maker, sweet potato ravioli, tofu, tofu ricotta, vegan ravioli

« Vegan Caesar Salad
Vegan Pumpkin Pie »

Comments

  1. Barb@ThatWasVegan? says

    November 20, 2012 at 2:14 pm

    Oh man, I reeeaallly need to try making my own ravioli! I miss it so much, and this recipe looks so good. I’m a sucker for anything with sweet taters, and that whole butter-garlic cream sauce is making me drool! Maybe after I put this move behind me and have a kitchen again!?

  2. narf77 says

    November 21, 2012 at 12:49 pm

    This is an amazing looking recipe…I can’t wait to give it a spin around my kitchen and see if it can cha-cha! 😉

    • epicureanvegan says

      November 22, 2012 at 2:40 pm

      Haha! I hope that’d be a good thing!

  3. thecrueltyfreereview says

    November 21, 2012 at 9:40 pm

    Gorgeous raviolis!! One day I will make my own….I just have to get enough counter space to be able to roll out dough 🙂

    • epicureanvegan says

      November 22, 2012 at 2:41 pm

      Yes, counter space is a good thing for making pasta!

  4. ryeshomegrown says

    July 17, 2013 at 7:27 am

    Hi, just curious: what kind of pasta maker do you have?

    • epicureanvegan says

      July 17, 2013 at 9:14 am

      I’m out of town right now, so I can’t tell you for sure, but I know it’s pretty much the basic one from Atlas. I think I paid about $50 ten years ago . . . if that helps!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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