A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic. Completely homemade and delicious!
Sweet Potato Ravioli With Creamy White Sauce [Vegan]
Ingredients You Need for Sweet Potato Ravioli With Creamy White Sauce [Vegan]
For the Ravioli Dough:
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons olive oil
- 3/4 cup water
- 2 pinches salt
For the Sweet Potato Filling:
- 2 large sweet potatoes
- 2 tablespoons unsweetened almond milk
- 1/2 tablespoon chopped fresh rosemary
- 1 teaspoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- Salt to taste
For the White Sauce:
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 tablespoon fresh tarragon leaves
- Pinch of salt
- 1 1/2 cups unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon unbleached all-purpose flour
- Pinch of nutmeg
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons pinenuts
How to Prepare Sweet Potato Ravioli With Creamy White Sauce [Vegan]
Preheat oven to 400°F. Pierce the sweet potatoes with a fork all over and roast for 35-40 min. or until soft and syrups are dripping out. Set aside to cool.
In a large mixing bowl, combine flours and salt for dough. Add in oil and slowly pour in water to form a thick soft dough. Form into a smooth ball (may require kneading a bit), wrap in plastic wrap and refrigerate for 15 min.
While the dough is in the fridge, prepare the filling. Scoop the flesh out of the potatoes and mash in a large bowl. Add in the rest of the filling ingredients and stir until incorporated. Set aside.
Cut pasta dough in quarters. Roll the quarter into a rough 8x3 1/2 inch rectangle. Run through a pasta machine up until the 3rd setting. It should be a little less than 1/8 inch thick. Cut in half again. Run each half through the setting one more time. It should be long enough to cover almost all the ravioli cutter. Spoon in 1 teaspoon of filling into each divet and place the corresponding sheet on top. Cut into squares by running the rolling pin over the dough. Place on a large baking sheet while cutting the rest of the dough.
Bring a large pot of salted water to a boil. Add in ravioli and cook for 4-5 min. or until they float to the top. Drain. Drizzle on a bit of oil and toss to prevent sticking.
Heat a large skillet over medium-high. Heat 1 tablespoon of oil. Add in garlic, tarragon, and a pinch of salt. Stirring frequently, cook for 2-3 min. until garlic is just turning golden brown. Pour in almond milk.
In a small bowl, whisk together flour and 1 tablespoon of water into a slurry. Pour into the skillet and stir to fully dissolve flour in the milk. Bring to a low boil. Stir in nutritional yeast, nutmeg, and more salt to taste. Simmer for 5-6 min. until slightly reduced and thickened. Spoon in ravioli into the sauce and carefully stir to fully coat.
Toast pine nuts in a small skillet over medium heat until golden brown.
Serve ravioli with toasted pine nuts, fresh tarragon leaves, and freshly cracked black pepper.
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