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Sweet Potato Ravioli with Creamy White Sauce

A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic. 

Course Main Course
Keyword healthy dinner recipe, homemade ravioli, sweet potato ravioli, vegan ravioli
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Taavi Moore


Ravioli Dough

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 3 tsp olive oil
  • 3/4 cup water
  • 2 pinches salt

Sweet Potato Filling

  • 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

White Sauce

  • 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


  1. 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.

  2. 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. 

  3. 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. 

  4. 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).

  5. 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. 

  6. 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. 

  7. 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. 

  8. Toast pine nuts in a small skillet over medium heat until golden brown. 

  9. Serve ravioli with toasted pine nuts, fresh tarragon leaves, and freshly cracked black pepper.