Vegan ravioli! Yes, it’s a thing, and I promise you won’t miss the cheese in this creamy sweet potato filling. Served with golden brown sautéed mushrooms, fresh watercress, thyme and toasty hazelnuts, this vegan ravioli dinner is packed with flavors and textures!

side angle of vegan ravioli with mushrooms, watercress and hazelnuts in a white bowl set on a marble table.

“Cheesy” vegan ravioli filling 

Most ravioli recipes feature a cheese- or cream-based filling. This dairy-free filling is dreamy as can be, made of sweet potato purée, cashew cream, and a dash of nutritional yeast for that cheesy umami flavor. 

The no-cook filling is rounded out with garlic, thyme, a pinch of nutmeg and some red pepper flakes. 

But if you want to add cheese, I give options for that too. 🙂 After all, cooking is an endeavor all about personal preference! Check out the recipe notes for details on using dairy products.

Vegan pasta dough for ravioli 

Now, I will be the first to say that this dough does not, and will not, replace regular pasta dough that uses egg. BUT, it’s a wonderful option for people who follow a vegan diet. Even better, it uses heart-healthy fruity olive oil for the added fat. 

The recipe for the dough is as simple as can be, calling for just flour, salt, water, and olive oil. 

Overhead image of vegan ravioli in a saute pan with mushrooms and watercress

How to make vegan ravioli

Now that we have the filling and the dough out of the way, it’s on to assembly. Here are the steps for making ravioli: 

  1. Roll dough halves into two equally-sized rectangles
  2. Spoon filling in two rows down one piece of dough 
  3. Lightly brush water on dough surrounding dollops of filling
  4. Lay second dough piece over filling-lined dough 
  5. Press around filling to form ravioli pockets 
  6. Cut alongside creases of ravioli pockets to form individual ravioli 
  7. Seal edges of ravioli with a fork
  8. Cook in a pot of boiling water until they float to the top 

How to serve vegan ravioli 

This recipe features an olive-oil based mushroom sauce. It’s not overly “saucey” but it is flavorful! Mushrooms and shallots are sautéed in a healthy glug of olive oil until they’re deeply brown and flavorful. Off heat, fresh watercress, thyme and lemon are added to round out the flavors. And finally, toasty crunchy hazelnuts finish off the dish.

Close up overhead image of ravioli in a cream bowl with watercress, nuts and thyme. A spoon in the bowl.

Try these side dishes with it…

Looking to mix it up? Try a different pasta sauce with this vegan ravioli!

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

Print Recipe
5 from 6 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Yield 4 servings (24 ravioli)
Category Main Dish
Cuisine American/Italian
Author Lauren

Description

Vegan Sweet Potato Ravioli! An easy vegan pasta dough encloses a creamy sweet potato filling that is as dreamy and creamy as any cheese-filled ravioli out there. Served with sautéed mushrooms, fresh watercress, bright lemon, thyme and toasty hazelnuts. 

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt, divided
  • cup water
  • 6 tablespoons olive oil, divided
  • 1 cup sweet potato purée
  • ½ cup cashew cream*
  • ¼ cup nutritional yeast*
  • 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon grated fresh nutmeg
  • 8 ounces cremini mushrooms, sliced
  • 1 shallot, thinly sliced
  • 2 cups watercress or spinach
  • ¼ cup hazelnuts or pepitas
  • 1 tablespoon fresh lemon juice

Instructions

  • Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.
    overhead image of a large dough ball on a marble table
  • Divide dough into two equal halves; set aside.
  • Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
    overhead image of vegan ravioli filling in a bowl (featuring sweet potato puree, cashew cream, herbs, nutritional yeast)
  • Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
  • Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.
    dollops of vegan ravioli filling arranged in two rows down a long rectangular piece of dough
  • Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling.
    a long rectangle of dough covering pockets of filling to make ravioli
  • Cut dough creases to form ravioli squares.
    ravioli squares set on a marble table prior to being pinched shut
  • Using the tines of a fork, press edges of ravioli squares together to seal.
    photo of someone pinching edges of raw ravioli together with a form on a marble table
  • Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.
  • Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.
  • Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve. 

Notes

*Don’t need it to be vegan? You can use: crème fraîche in place of the cashew cream and grated Parmesan in place of the nutritional yeast. 

Nutrition

Serving: 6ravioli + sauceCalories: 538kcalCarbohydrates: 56gProtein: 13gFat: 31gSaturated Fat: 5gSodium: 594mgFiber: 5gSugar: 5g
Keywords homemade ravioli, How to make vegan ravioli, sweet potato ravioli, Vegan ravioli, Vegan ravioli recipe
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!
Close up overhead image of ravioli in a cream bowl with watercress, nuts and thyme. A spoon in the bowl.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. 5 stars
    I actually had sweet potatoes when I came across this recipe! They were amazing. My husband asked when we’re having it again.

  2. 5 stars
    This recipe is right up my alley! I love ravioli and especially love mushrooms. Thank you for sharing, can’t wait to make it!

    1. Hi Ruby!

      I haven’t tried this before, but I think freezing would work well! I would freeze them on a wax paper or parchment paper-lined baking sheet until solid and then transfer them to a resealable bag and store in the freezer until needed. To cook, drop the frozen ravioli right into boiling water, don’t thaw them prior to cooking! Let me know how it goes. 🙂