Where are the pasta fans? 🥰 Then you’ll definitely like this recipe! Have you ever made ravioli by yourself? If so, have you ever made it with sweet potatoes? 😍 I don’t have a pasta machine, nor do I know much about making pasta. But I can confirm: Suitable for beginners. 😋

And sweet potatoes not only taste deliciously sweet, they are also one of the most nutrient-rich vegetables. They also regulate blood sugar levels for example, as they are an excellent source of healthy carbs and can help prevent insulin resistance (precursor to diabetes). 😊 You’ll find more information about sweet potatos below.

Have fun trying it out! ❤

VEGETARIAN
WHEAT-FREE
DAIRY-FREE
WITHOUT REFINED SUGAR

Sweet Potato Ravioli with Mushrooms and Cashew Sauce

Natalie Lutz

Print recipe Pin recipe

prep time 1 30

Dish Hauptgericht

servings 4

ingredients

For the pasta dough:

300 g spelt flour
1 small– medium sized sweet potato (approx. 250 g)
2 eggs
4 tbsp water
olive oil
1/2 tsp salt
salt & pepper for the sweet potatoes

For the filling:

200 g king oyster mushrooms
200 g champignons
150 g frozen spinach
1 red onion
1 garlic clove
1-2 handful of fresh dill
1-2 handful of fresh coriander
150 g vegan crème fraiche (soy or oat)
salt & pepper
juice of ¼lemon
oil for cooking

For the sauce:

500 ml vegetable broth
1 red onion
1 garlic clove
4 tbsp cashew cream
1-2 tbsp yeast flakes
1 handful of fresh dill
1 handful of fresh coriander
juice of ¼ lemon
salt & pepper

instructions

Preheat the oven to 200°C top and bottom heat. Peel the sweet potato and cut into cubes. Mix with 1 tbsp olive oil and salt & pepper and place on a baking tray lined with baking paper. Bake for approx. 25 minutes.
In themeantime, start the pasta dough and filling. For the dough, put the eggs, water, 1 tbsp oil and salt in a mixing bowl and whisk until evenly combined. Sift the flour and gradually knead it into the egg mixture. You can use the hand mixer (dough hook) or the mixing spoon for this.
For the filling ,peel and chop the onion and garlic. Clean the mushrooms well and also cut into very small pieces. Wash the herbs well and chop them. Defrost the frozen spinach in a pot at medium heat. Heat 1 tbsp olive oil in a pan and fry the onion until translucent. Add the garlic and sauté briefly. Add the mushrooms and sauté at medium heat for about 5 minutes. Add the defrosted spinach and season with salt and pepper.
The sweet potatoes should now be ready. Remove them from the oven and mash. Add to the dough mixture and knead with a hand mixer. If the dough is too sticky, use more flour. Transfer the dough to a clean work surface or pasta board and knead in the remaining flour. Until the dough forms small air bubbles inside, it must be kneaded properly for about 10min. Dough texture: smooth surface, light sheen.
Brush the surface of the dough with oil. Cover the dough (with cling film) and place in a warm place for approx. 10min.
In the meantime, prepare the rest of the filling. Put all the sautéed ingredients in a bowl and mix with crème fraiche. Add the herbs and lemon juice and season with salt and pepper.
Now roll out the pasta dough on a well-floured work surface to a 1-2 mm thin sheet. Always make sure that there is enough flour on the surface so that the dough does not stick. Cut out small circles with a glass or any round object. Put about 1 tsp of the filling on one side of each circle and fold over. Press the ends with a fork to prevent the filling from spilling out. Keep doing this until you have used up all the dough and filling.
Boil a large pot with water and a little salt. Put the ravioli in the boiling water and as soon as they float to the surface, lift them out with a slotted spoon and rinse briefly so that they do not stick together.
For the sauce, peel and chop the onion and garlic. Chop the herbs. Sauté the onion and garlic in a pot with about 1 tbsp of olive oil. Deglaze with vegetable stock and add cashew puree. Let it boil down briefly and add the yeast flakes, herbs and lemon juice. Simmer until a creamy consistency is obtained. Puree briefly with a hand blender and season with salt and pepper.
Put the finished ravioli with cashew sauce on a plate. Enjoy your meal!

This recipe is

vegetarian / wheat-free / dairy-free / without refined sugar

Keyword Eat Your Carbs

GOOD TO KNOW

The sweet potato – one of the most nutritious vegetables
It originates from South America, but can now also be grown in Germany and Austria and, according to the GSPI (Center for Science in the Public Interest), is considered the most nutritious vegetable. When eaten regularly, it therefore has correspondingly positive effects on health. Raw, it provides 24 g of usable carbohydrates per 100 g (the normal potato, on the other hand, only 15 g). It also contains many vitamins, minerals, trace elements and secondary plant compounds. Its pink to yellow-orange or purple colour is due to certain secondary plant substances (carotenoids and anthocyanins). Anthocyanins are very valuable antioxidants that act against free radicals and therefore have a high anti-inflammatory effect.
It has numerous positive effects on health, e.g. it regulates blood sugar levels as it is an excellent source of healthy carbohydrates and can help prevent insulin resistance (precursor of diabetes). It also promotes healthy digestion and is more filling than regular potatoes because it contains more fibre, and it strengthens our immune system with its many vitamins and minerals. It also stabilises blood pressure and strengthens heart function as it provides a lot of potassium. Since the sweet potato contains three times as much glucose as fructose, many fructose intolerant people can also tolerate it to a certain extent.
You may have read that sweet potatoes contain prussic acid in “toxic amounts”. In reality, sweet potatoes can indeed contain prussic acid, but NOT in toxicologically relevant quantities.
They can be prepared in countless variations. You can eat them raw and even eat the skin, baked as French fries or baked sweet potato they also taste wonderful and cooked for soups or purees they are also perfect. Simply everything is possible with sweet potatoes. However, you should not store them too cold and for one to two weeks at the most, because only then do they develop their slightly sweet flavour when cooked.

Nice To Know:
Did you know that sweet potatoes aren’t potatoes at all? They are also called batates and belong to the wind plants and thus to a different botanical family than the normal potatoes, which belong to the solanaceous plants.

References:

Sweet Potato Ravioli with Mushrooms and Cashew Sauce