Go Back

Vegan Sweet Potato Ravioli with Sautéed Mushrooms

5 from 7 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Yield 4 servings (24 ravioli)
Category Main Dish
Cuisine American/Italian
Author Lauren


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. 


Vegan Pasta Dough

  • 2 cups all-purpose flour
  • 1 teaspoon salt, divided
  • cup water
  • 6 tablespoons olive oil, divided

Vegan Ravioli Filling

Mushroom Sauce

  • 8 ounces cremini mushrooms, sliced
  • 1 shallot, thinly sliced
  • 2 cups watercress or spinach
  • ¼ cup hazelnuts or pepitas
  • 1 tablespoon fresh lemon juice


Vegan Pasta Dough

  • 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.

Vegan Ravioli Filling

  • 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.

Mushroom Sauce

  • 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. 


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


Serving: 6ravioli + sauceCalories: 538kcalCarbohydrates: 56gProtein: 13gFat: 31gSaturated Fat: 5gSodium: 594mgFiber: 5gSugar: 5g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!