Vegan Sweet Potato Ravioli

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JustIngredients Thyme

Fresh pasta stuffed with a tasty sweet potato filling!


255g Flour
1 teaspoon Salt
160ml Water
6 tablespoons Olive oil
130g Sweet potato pureed
120ml Cashew cream
32g Nutritional yeast
2 teaspoons Thyme
1 teaspoon Garlic minced
1/2 teaspoon Crushed chillies
1/4 teaspoon Nutmeg


In a bowl, combine the flour and 3/4 teaspoon of salt together. Pour in the water and 3 tablespoons of oil and mix until a dough comes together. Dust a clean work surface with flour, knead the dough until smooth and divide into two halves.

In a bowl, combine the sweet potato puree, cashew cream, nutritional yeast, thyme, garlic, chilli flakes, nutmeg and 1/4 teaspoon salt.

Roll out each piece of dough into a long rectangle, trim the dough rectangles to equally match in size and add one tablespoon of the sweet potato filling one inch apart, in a row of two on one piece of dough. Brush the dough around the filling with water and place the remaining dough rectangle on top.

Gently press down the dough around the filling to form pockets, use a pizza cutter to separate the pasta and use a fork to press the edges together of each ravioli.

Add some ravioli to a pot of boiling water for 3 to 4 minutes to cook.

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