Nothing is quite as special as homemade pasta. A soft, chewy, and tender dough that melts in your mouth regardless of the sauce you pair with it. `
Homemade ravioli, however, is on a whole other level. You don’t only smother it in any sauce of your choice, but you have endless varieties of fillings.
My choice? A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic and sprinkled with toasted pine nuts, more fresh tarragon, and freshly cracked pepper. It really is a mouthwatering combo.
Making ravioli from scratch may seem intimidating, but I assure you it is way simpler and easier than you think.
I go the easier route and use my ravioli cutter opposed to cutting it by hand.
Start by rolling out a piece of dough in your pasta maker or by hand. Place a thin sheet of dough over the ravioli cutter, spoon in filling into the divets, place another sheet of dough on top and use the rolling pin to cut them into squares. Viola, you’re done! There are also plenty of youtube videos and tutorials on how to roll and cut ravioli, so don’t be afraid to get a little educated beforehand!
Once you’ve made homemade ravioli you will never want to go back to store bought. It is that good.
This recipe is…
- 100% vegan
- Perfectly chewy and tender
A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 3 tsp olive oil
- 3/4 cup water
- 2 pinches salt
- 2 large sweet potatoes
- 2 tbsp unsweetened almond milk
- 1/2 tbsp chopped fresh rosemary
- 1 tsp nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground coriander
- 1/4 tsp nutmeg
- Salt to taste
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 tbsp fresh tarragon leaves
- Pinch of salt
- 1 1/2 cups unsweetened almond milk
- 1 tbsp nutritional yeast
- 1 tbsp unbleached all-purpose flour
- Pinch of nutmeg
- 1/4 tsp salt (or to taste)
- 2 tbsp pinenuts
Preheat oven to 400 degrees. Pierce the sweet potatoes with a fork all over and roast for 35-40 min. or until soft and syrups are dripping out. Set aside to cool.
In a large mixing bowl, combine flours and salt for dough. Add in oil and slowly pour in water to form a thick soft dough. Form into a smooth ball (may require kneading a bit), wrap in plastic wrap and refrigerate for 15 min.
While the dough is in the fridge, prepare the filling. Scoop the flesh out of the potatoes and mash in a large bowl. Add in the rest of the filling ingredients and stir until incorporated. Set aside.
Cut pasta dough in quarters. Roll the quarter into a rough 8x3.5 inch rectangle. Run through a pasta machine up until the 3rd setting. It should be a little less than 1/8 inch thick. Cut in half again. Run each half through the setting one more time. It should be long enough to cover almost all the ravioli cutter. Spoon in 1 tsp of filling into each divet and place the corresponding sheet on top. Cut into squares by running the rolling pin over the dough. Place on a large baking sheet while cutting the rest of the dough. (See this video for instructions on how to hand cut it).
Bring a large pot of salted water to a boil. Add in ravioli and cook for 4-5 min. or until they float to the top. Drain. Drizzle on a bit of oil and toss to prevent sticking.
Heat a large skillet over medium-high. Heat 1 tbsp of oil. Add in garlic, tarragon, and a pinch of salt. Stirring frequently, cook for 2-3 min. until garlic is just turning golden brown. Pour in almond milk.
In a small bowl, whisk together flour and 1 tbsp of water into a slurry. Pour into the skillet and stir to fully dissolve flour in the milk. Bring to a low boil. Stir in nutritional yeast, nutmeg, and more salt to taste. Simmer for 5-6 min. until slightly reduced and thickened. Spoon in ravioli into the sauce and carefully stir to fully coat.
Toast pine nuts in a small skillet over medium heat until golden brown.
Serve ravioli with toasted pine nuts, fresh tarragon leaves, and freshly cracked black pepper.