vegan sweet potato raviolis
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This vegan sweet potato ravioli is absolutely incredible. It’s perfect for this time of year! We wanted to try something a little different with this recipe and we were beyond pleased with the results! I remember eating a butternut squash ravioli when I was younger and wanted to create something along those lines. This one takes a little bit of elbow grease but is so worth it in the end! It’s super creamy on the inside and it’s completely vegan as always! If you have a little extra time and are willing to make some homemade pasta, we definitely recommend trying this! It’s so satisfying to make it yourself and nothing tastes as good as having it fresh and homemade. Since we’ve been making it ourselves at home, we find ourselves opting to do it more and more often. You definitely become faster and more comfortable with it the more you do it – plus the taste is just so worth it! We hope you enjoy this vegan sweet potato ravioli. Be sure to tag us on social if you try it out @plantbasedrelationship! Click here for more of our pasta recipes!

vegan sweet potato raviolis pre cooked
What your raviolis should look like!
vegan sweet potato raviolis filling
Your sweet potato filling


Recipe by plantbasedrelationshipCourse: DinnerCuisine: Italian


Prep time


Cooking time



This sweet potato ravioli is so comforting and delicious. It takes quite a bit of work but is worth it in the end! It’s so creamy and completely vegan.


  • For the pasta:
  • 3/4 cup of water

  • 2 tbsp of grape seed oil

  • 2 cups of all purpose flour

  • 1 cup of semolina flour

  • For the filling and sauce:
  • 2 sweet potatoes (peeled and diced)

  • 3 tbsp of vegan butter

  • 1/4 cup of vegan cream cheese

  • 2 green onions (diced)

  • 1/2 an onion (diced)

  • 5 cloves of garlic (diced)

  • 1 packed cup of fresh baby spinach

  • 4 large baby king oyster mushrooms (sliced)

  • 2 tbsp of nutritional yeast

  • A generous pinch of salt

  • A generous pinch of black pepper

  • 1 tbsp of fresh basil

  • 1 tbsp of fresh oregano

  • 1 tbsp of avocado oil

  • A pinch of pine nuts or pumpkin seeds


  • Pour your all purpose flour and semolina flour on a clean countertop and mix into a well shape.
  • In the centre of the “well” or bowl shape.. slowly mix in your 2 tbsp of grape seed oil and water adding a little bit of each as you mix.
  • Once it starts to form into a ball, continue to kneed your dough for roughly 5 minutes. If your dough seems a little dry just add a bit more water! You’re aiming for a somewhat pizza dough like consistency.
  • Place your dough in a bowl and cover with a damp cloth and set in fridge. You’ll leave it there for roughly 15-20 minutes.
  • While you wait for your dough to set, heat a large skillet and add in 2 tbsp of vegan butter (saving one for later) and your avocado oil. Heat pan on medium low but closer to the lower side.
  • Also heat a large pot of water and begin to boil. once boiling add in your sweet potato cubes.
  • In your skillet add in your diced regular onion and your sliced king oyster mushrooms. Sauté for a few minutes before adding 3 cloves worth of your diced garlic, basil, oregano and your nutritional yeast. Lower heat.
  • Now your sweet potatoes should be about ready to strain. Once strained place back in pot and add your remaining vegan butter, vegan cream cheese, remaining garlic, a pinch of salt and a pinch of pepper.
  • Use an hand blender to blend all ingredients in your pot into a creamy mashed potato consistency. If you don’t have an immersion blender you can just use a masher or a large fork. once it’s blended add your diced green onions and set heat to the lowest possible setting just to keep warm.
  • Now for the pasta. Lay a bit of flour on your counter to insure your dough doesn’t stick. Kneed your dough and begin to form a large pizza shape. Use a pin roller to smooth out and make it about 1/8 of an inch thick.
  • Use a square drinking glass to press into the dough to cut your ravioli pieces. Get as many as you can out of your dough! Every 2 squares equals 1 large ravioli.
  • Lay your squares out and save extra dough for a later date. Use a spoon and scoop some of your sweet potato mash into the centre of your squares.. remember, only scoop onto half of your squares because we will use the rest to cover each ravioli. After this step is done fill up a large pot with water and set to high to boil.
  • Place your remaining bare dough squares overtop of your raviolis and press down along the outside edges with a fork to seal the mixture inside. You’ll see in the picture on the edges of the ravioli there are small fork impressions.
  • Your water you set to boil should be bubbling by now, carefully drop each ravioli into your boiling water and set timer for 8 minutes.
  • remove and strain ravioli, then drop directly into your frying pan with your mushrooms, spinach and butter herb sauce. Turn up the heat to medium for roughly 5 minutes. Make sure to toss your ravioli so they are coated in your sauce.
  • Remove from heat. Top with pine nuts, a sprinkle of nutritional yeast and a pinch of salt and pepper. Serve and enjoy. You’ve earned it!

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