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.

overhead image of vegan ravioli filling in a bowl (featuring sweet potato puree, cashew cream, herbs, nutritional yeast)

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 ravioli in a cream bowl with watercress, nuts and thyme. A spoon in the bowl with nuts in a bowl off to the side

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:

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

overhead image of a large dough ball on a marble table

dough rolled out into two thing rectangular pieces

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…

Easy Roasted Green Beans (vegan)
Spanish Waldorf Salad
Winter Green Salad with Oranges & Candied Pistachios (skip honey to make vegan)
Shaved Fennel Salad (skip cheese to make vegan)
Winter Citrus Salad (skip honey to make vegan)

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

Arugula Pesto
Trapanese Pesto
Carrot Top Pesto
Mushroom and Eggplant Bolognese Sauce (vegan)
Miso Pesto (vegan)
Classic Tomato Sauce (use maple syrup to make it vegan)

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this vegan sweet potato ravioli!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

★★★★★ 5 from 5 reviews

Author: Lauren
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 4 servings (24 ravioli) 1x
Category: Main Dish
Method: Stove top
Cuisine: American/Italian

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.

Scale

Ingredients

2 cups all-purpose flour
1 teaspoon salt, divided
⅔ 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.

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.

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.

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, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.

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 Size: 6 ravioli + sauce
Calories: 538
Sugar: 5g
Sodium: 594mg
Fat: 31g
Saturated Fat: 5g
Carbohydrates: 56g
Fiber: 5g
Protein: 13g
Cholesterol: 0mg

Keywords: Vegan ravioli, Vegan ravioli recipe, How to make vegan ravioli, sweet potato ravioli, homemade ravioli

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

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