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Sweet Potato Ravioli With Maple Cream Sauce


Years ago, while dining in a wonderful restaurant in Washington, D.C., I had the pleasure of experiencing a dish similar to this one. For years, I've wanted to re-create it at home, but I never took the time... until now. So, here I am, a "born-again eater," on a new and exciting culinary path, creating my own homemade pasta! There's no time like the present to share this incredible dish with you!


This is a scrumptious recipe that combines the earthy flavors of sweet potato, savory onions, aromatic garlic, and fragrant thyme. These delightful ingredients are caringly enveloped in homemade ravioli sheets, created with the help of my versatile KitchenAid mixer.* But that's not all! The pièce de résistance is the irresistible maple cream sauce, a symphony of flavors easily crafted with olive oil, flour, vegetable broth, luscious maple syrup, and the subtle warmth of sage. What's more, this remarkable dish is entirely vegan, thanks to a clever substitute of Just Egg alternative, resulting in perfect dough to encase the tantalizing filling. I hope you enjoy my Sweet Potato Ravioli with Maple Cream Sauce – a masterpiece celebrating flavors, textures, and the power of plant-based creativity.


Ingredients for the Ravioli:

- 2 cups Italian 00 flour*

- 1/2 tsp salt

- 3/4 cup warm water

- 1/4 cup Just Egg (or any liquid egg alternative)

- extra flour for dusting dough


For the Filling:

- 1 large (or 2 smaller) sweet potato, peeled and cut into cubes

- 1 Tbsp olive oil

- 1 small yellow onion, finely diced

- 3 cloves garlic, minced

- 1/2 tsp dried thyme

- salt and pepper to taste


For the Maple Cream Sauce:

- 1/4 cup olive oil

- 2 Tbsp all-purpose flour

- 1 cup vegetable stock or broth

- 1/4 cup pure maple syrup

- 1/2 tsp dried sage

- salt and pepper to taste

- Herbs or chopped pecans for garnish (optional)


Instructions:

  1. In a large bowl (or KitchenAid mixing bowl), whisk together the flour and salt for the dough. Slowly add in the warm water while continuously stirring. If using a mixer, use the dough hook, and set speed on 1 (slowest setting).

  2. As the dough comes together, slowly add the egg substitute, and continue mixing or kneading by hand on a floured surface. If dough seems too wet and sticks to your fingers or the dough hook in the mixer, sprinkle in tiny amounts of flour and continue mixing. Knead the dough by hand or with the mixer for about 5 minutes. Dough is ready when you press in slightly and it springs back.

  3. Form the dough into a ball and wrap it in cellophane. Place in a cool spot to rest for 30 minutes.

  4. While the dough is resting, prepare the sweet potato filling. Boil the sweet potato chunks until fork tender, then drain and set them aside.

  5. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sautee until translucent.

  6. Add the cooked sweet potatoes, thyme, salt and pepper, and mash the mixture until soft and well combined. Cover, set aside and allow it to cool.

  7. When dough is fully rested, divide the ball into quarters. If not using a pasta machine, roll the dough by hand with a rolling pin until thin (to about 1/16-inch thick) and cut out circles using a cookie cutter or glass.

  8. If using a pasta machine, start by setting the roller on the lowest number (thickest setting). Feed one-quarter of the dough through the rollers 3-4 times, folding the dough back in half each time. Be sure to dust the dough with flour each time to prevent sticking. Then set the rollers to number 3 and repeat the process. Finish rolling the pasta on setting 4, and do not fold dough between passes. This should provide you with the proper thickness for making ravioli. Repeat this process for the rest of the divided dough. Lay the rolled sections flat on a floured surface.

  9. If you have a ravioli-maker tray,* dust the edges with flour and lay a section of dough across it. Insert the mold to make the ravioli dimples. Remove the mold, and spoon the sweet potato filling into each dimple. Cover with another layer of rolled dough and pinch edges. Flip the tray over onto a floured surface and lift the tray to reveal your ravioli pasta ready for cutting. If not using a tray, spoon the filling onto half of the circles of dough you've cut by hand. Place the other circles on top of each one and pinch the edges closed. Set them aside. Your ravioli is ready to cook.

  10. If using the form tray, use a ravioli cutter, and cut along the lines as shown in the photo. Place each ravioli on a flat, floured surface (do not stack them on top of each other or they may stick).

  11. Repeat this process with the remaining dough. This recipe makes approximately 30 large-size ravioli depending on the amount of filling you use in each one.

  12. To make the maple cream sauce, heat the olive oil in a skillet over medium heat. Whisk in the flour until the mixture is smooth. Slowly add the veggie broth, maple syrup, sage, salt and pepper while continuously whisking. Reduce heat to low and whisk for another minute or two. Sauce will thicken. Turn off heat, cover sauce and set aside.

  13. Bring a large pot of water to a boil. Reduce heat to a medium boil. Add a couple of pinches of salt and carefully drop the ravioli into the boiling water. Cook them for about 3-5 minutes or until they float to the surface. Carefully remove them with a slotted spoon and place them in dishes or on plates.

  14. You may re-warm the sauce over low heat if needed. Just be sure to continuously whisk it as it's warming to prevent scorching. Drizzle the sauce over the cooked pasta in each dish. Garnish with fresh herbs or chopped pecans if desired.

Enjoy!


*Notes

  1. If you don't have a mixer or ravioli tray, simply follow my instructions for hand-kneading, rolling and cutting your pasta.

  2. I use Italian 00 Pasta and Gnocchi flour. You can find it here on Amazon.

  3. I use a ravioli maker tray. Multiple options are available here on Amazon.



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