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Sweet Potato and Spinach Ravioli Recipe

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★★★★★

4.5 from 135 reviews

This Sweet Potato and Spinach Ravioli is a vibrant, AIP-friendly, paleo, and vegan dish featuring a nutritious spinach and garlic filling encased in a tender sweet potato and cassava flour dough. It’s a delicious, allergy-conscious alternative to traditional ravioli that’s both creamy and satisfying.

Ingredients

Scale

Ravioli Dough

  • ¾ cup sweet potato puree
  • 1 cup + 2 tablespoons cassava flour
  • ¾ teaspoon salt

Spinach Filling

  • 4 cups fresh spinach, chopped
  • 2 cloves garlic, sliced
  • 2 tablespoons extra virgin olive oil
  • ½ cup full fat, unsweetened coconut milk (additive free)
  • 2 tablespoons tapioca starch + 1 tablespoon water (slurry)
  • Sea salt to taste

Mushroom Sauté (Optional)

  • 3 tablespoons extra virgin olive oil
  • 2 cups button mushrooms, sliced
  • Sea salt to taste

Instructions

  1. Prepare Spinach Filling: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until just brown to release aroma. Add chopped spinach in batches, stirring to coat with oil and allowing it to wilt slightly between additions, cooking for 3-4 minutes total. Pour in the coconut milk and add sea salt to taste, simmering for 2-3 minutes until combined.
  2. Thicken Filling: In a small bowl, mix tapioca starch with water to create a slurry. Reduce skillet heat and slowly stir in the slurry, continuing to stir until the mixture thickens. Remove from heat and set aside to cool slightly.
  3. Make Ravioli Dough: Bring a large pot of salted water to a boil for later cooking. In a large bowl, combine sweet potato puree, cassava flour, and salt. Knead the mixture with your hands until you form a soft, dry, and pliable dough. If the dough feels too wet, add cassava flour tablespoon by tablespoon until desired consistency is reached.
  4. Roll Out Dough: Divide the dough into thirds. Place one third on a large piece of parchment paper, fold the paper over, and use a rolling pin to roll the dough into a 5 inch by 10 inch rectangle about 1/8 inch thick.
  5. Fill Ravioli: Spoon roughly 1 tablespoon portions of the spinach filling along one half of the dough rectangle spaced at least 1 inch apart. Fold the other half of the dough over the filling using the parchment paper to prevent sticking, pressing out air pockets around each filling mound.
  6. Cut and Seal Ravioli: Use a knife or pastry cutter to cut the dough into 2 inch by 2 inch squares. Pinch the three free edges of each square to seal, using a fork to crimp edges if desired to ensure a tight seal.
  7. Cook Ravioli: Boil the ravioli in batches of 3-4 in the large pot of salted boiling water for 2-3 minutes each batch, until the dough is tender and the ravioli float to the surface. Use a slotted spoon to remove ravioli and place on serving plates.
  8. Optional Mushroom Sauté: In the same skillet, add 3 tablespoons extra virgin olive oil and sliced mushrooms. Sauté until mushrooms are softened and lightly browned. Season with sea salt and serve atop the cooked ravioli.
  9. Serve: Serve the ravioli warm, topped with optional mushroom sauté or any desired toppings immediately for best texture and flavor.

Notes

  • This dish is best eaten immediately after cooking to enjoy the optimal texture of the ravioli.
  • The recipe has not been tested with freezing pre-cooked ravioli, so freezing is not recommended.
  • Adjust cassava flour amount as needed when kneading the dough to achieve a pliable texture suitable for rolling and folding.
  • Use additive-free coconut milk to maintain paleo and AIP compliance.
  • The optional mushroom sauté adds an earthy depth and texture contrast but can be omitted for a simpler dish.

Keywords: Sweet Potato Ravioli, Spinach Filling, Paleo Pasta, Vegan Ravioli, AIP Recipe, Cassava Flour Pasta, Gluten-Free Ravioli

Find it online: https://lucabites.com/sweet-potato-and-spinach-ravioli-recipe/