Best 5 Sweet Potato Ravioli Recipes

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Feast your taste buds on a culinary adventure with our irresistible sweet potato ravioli! This delectable dish combines the natural sweetness of roasted sweet potatoes with a medley of savory fillings, all wrapped in a tender homemade pasta dough. Whether you prefer a classic vegetarian option bursting with roasted vegetables, a seafood medley brimming with briny flavors, or a decadent meat filling that tantalizes your palate, we have a recipe to satisfy every craving. Embark on a culinary journey as we guide you through the art of crafting these delectable pockets of perfection, ensuring a delightful dining experience that will leave you craving for more.

Here are our top 5 tried and tested recipes!

SWEET POTATO RAVIOLI WITH BROWN BUTTER



Sweet Potato Ravioli with Brown Butter image

Categories     Pasta     Potato     Sauté     Sweet Potato/Yam     Winter     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Sweet Potato Ravioli
1 1/2 pounds red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
1/4 teaspoon ground nutmeg
48 square wonton wrappers
2 large egg whites, beaten until foamy
Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme
Chopped toasted pecans (optional)

Steps:

  • For sweet potato ravioli:
  • Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
  • Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
  • For brown butter sauce:
  • Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
  • Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.

SWEET POTATO RAVIOLI



Sweet Potato Ravioli image

This is from 1001 Low Fat Vegetarian Recipes. Pumpkin or winter squash could be used in place of the sweet potatoes. Serve with a curry or sage sauce.

Provided by dicentra

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup sweet potato, cooked and mashed
2 garlic cloves, minced
1/2 teaspoon ground ginger
salt and pepper
32 wonton wrappers
water

Steps:

  • Mix sweet potatoes, garlic and ginger; season to taste with salt and pepper.
  • Spoon about 1 tablespoon potato mixture onto wonton wrapper; brush edges of wrapper with water.
  • Top with a second wonton wrapper and press edges together to seal.
  • Repeat with remaining wonton wrappers and potato mixture.
  • Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
  • Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

ROASTED SWEET POTATO AND FETA RAVIOLI



Roasted Sweet Potato and Feta Ravioli image

An amazingly easy and relatively quick (most of the time is for roasting the potato)recipe for delicious little raviolis. great with a tomato-y buttery sage kind of sauce. By way of the Chicago Tribune.

Provided by Chef Kate

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 sweet potato, peeled, cut into 8 pieces
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow onion, finely chopped
3 tablespoons reduced-fat feta cheese, crumbles
32 wonton skins
1/4 cup flour

Steps:

  • Heat oven to 350 degrees.
  • Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
  • Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
  • Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
  • Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
  • Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water.
  • Top with remaining 16 skins; push out any air pockets. Press to seal.
  • Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
  • Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes.
  • Drain; divide among four plates. Drizzle with sauce or sage butter.

Nutrition Facts : Calories 273.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 5.8, Sodium 530.6, Carbohydrate 52.2, Fiber 2.8, Sugar 2.5, Protein 7.9

VEGETARIAN/ VEGAN SWEET POTATO AND SPINACH RAVIOLI



Vegetarian/ Vegan Sweet Potato and Spinach Ravioli image

I made this one night for dinner as my daughter loves Italian. So far I had just tried pasta and wanted to give her more at home Italian options and also have some veggies included. This was a great find for me:-) I used sweet potatoes and spinach instead of the standard cream cheese stuffing and it was awesome:-) So let your imagination run wild and make your own stuffings.

Provided by Sweramsan

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 cups flour, I used wheat for health reasons
1 teaspoon salt
1 cup water
3 tablespoons flour to rolls
1 big sweet potato
1 bunch spinach, washed and chopped fine. you may use a cup of frozen spinach too
1 clove garlic minced fine. i used garlic salt and did not add any further salt
1 teaspoon dry basil
1/4 teaspoon salt
1/4 cup flax seed, lightly toasted and ground fine. you may just use bread crumbs also

Steps:

  • Boil, peel and mash the sweet potatoes with the spinach. Add the basil, garlic and salt. Add the flax seed or the bread crumbs to make a good ballable stuffing!
  • If you are using the garlic salt like me do away with the fresh garlic and salt.
  • Mix the salt and flour and make a ball of dough by adding water. Keep aside for 10 minutes.
  • Take a lemon sized dough, ball it up and roll out a circle using a rolling pin. Cut them into 3 strips. Place a tablespoon of stuffing in the center of a strip, fold and seal with a fork. Remove excess dough. This should give you moon shaped raviolis. Make as much ravioli as needed in whatever shape you need. Just ensured they are firm and sealed tight.
  • In a soup pan boil water till it bubbles and drop the raviolis a couple at a time and take care not to break them. When the pieces start floating and sticky to touch its done. Ladle it carefully out on the plate.
  • Pour some butter sauce on top and serve. Its a delight at home!

VEGAN SWEET POTATO, COCONUT MILK, & ROASTED CHILI RAVIOLI RECIPE - (4.8/5)



Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli Recipe - (4.8/5) image

Provided by Niecer

Number Of Ingredients 9

Dough
2 cups of semolina flour
2 cups of all-purpose flour
a little over 1 cup of water
a dash of salt
Filling
3 small to medium sweet potatoes
around 6 oz. of coconut milk
2 chili peppers (I used red serranos)

Steps:

  • Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the potatoes and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don't happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside. While you're waiting for the potatoes to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour 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 or a damp tea towel and let rest. When the sweet potatoes are soft, remove them from the oven. Once they've cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well 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 and sage if you happen to have it, then serve!

Tips:

  • To make the ravioli dough, use a combination of all-purpose flour and semolina flour. Semolina flour will give the dough a slightly chewy texture.
  • When rolling out the dough, make sure it is thin enough so that you can see the filling through it.
  • To prevent the ravioli from sticking together, dust them with flour before placing them in the boiling water.
  • When cooking the ravioli, make sure the water is gently simmering. Do not boil the ravioli as this will cause them to fall apart.
  • To make the brown butter sauce, use unsalted butter and cook it over medium heat until it is golden brown and smells nutty.
  • Add a splash of lemon juice to the brown butter sauce to brighten the flavor.
  • Serve the ravioli with grated Parmesan cheese and chopped fresh herbs, such as basil or parsley.

Conclusion:

Sweet potato ravioli is a delicious and elegant dish that is perfect for a special occasion. With its creamy sweet potato filling, crispy outer shell, and flavorful brown butter sauce, this dish is sure to impress your guests. So next time you are looking for a new and exciting pasta dish to try, give sweet potato ravioli a try. You won't be disappointed!

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