Pistachio Ravioli in Sweet potato, Cream & Sage

Making Ravioli requires quite a lot of work and it’s worth it! if you have a pasta machine it will be much easier, but I don’t have oneย so we’re going to do it the old fashion way ๐Ÿ™‚

The house critique tried this Cashew Pistachio Ravioli and gave it a “very very tasty” score, and I loved it too.

I initially thought of this dish when my prior employer suggested that we all participate in a cooking competition. ย While some of the contestants bought their Homemade Pasta (or used a ready made pasta) and they all used meat and cheese for their sauces, my vegan Cashew Pistachio Ravioli stood out from the crowd and I was not sure if I can WOW these very carnivorous judges. The bad news were that I didn’t make enough raviolis, many “judges” couldn’t taste them at all, however- I still won a distinguished 4th place, some of my colleagues noted thatย it was the best dish of all, so I was a proud vegan.

I also perfected the sauce further and I’m happy to say that this recipe is even better ๐Ÿ™‚

You may need to use this recipe for the “cream” sauce

Pistachio & Cashew Ravioli in Sweet potato, Cream and Sage sauce
Print Recipe
Servings Prep Time
6 people 2 hours
Cook Time
20 minutes
Servings Prep Time
6 people 2 hours
Cook Time
20 minutes
Pistachio & Cashew Ravioli in Sweet potato, Cream and Sage sauce
Print Recipe
Servings Prep Time
6 people 2 hours
Cook Time
20 minutes
Servings Prep Time
6 people 2 hours
Cook Time
20 minutes
Ingredients
Ravioli filling
Ravioli dough
Sweet potato and almond cream sauce
Servings: people
Instructions
Ravioli filling
  1. Blend all the ingredients in a blender/food processor, start with 0.5 cup water and if needed add more water (but as little as possible). keep blending until you get a very creamy paste. add salt and pepper, put in the fridge.
Pasta making
  1. This recipe could use you for any pasta and doesn't require eggs at all. put the flour in a mound on a wide surface (like a table). make a deep well in the center and put inside the 3/4 cup water and salt.
  2. start kneading the dough by pushing more flour into the "well". knead for about 5 minutes, if the dough is still dry - add another 1/4 cup water. the dough should be slightly sticky. put aside for 10 minutes.
  3. The dough should be much smoother now, keep kneading for another 5-10 minutes. divide into 4 smaller balls.
  4. Using a rolling pin - start flattening one dough ball, make sure that the surface and rolling pin are floured. flatten as much a possible without tearing the dough.
  5. cut the dough into circles. I used a ring but in the past used a small glass (cup might be too big) and press against the dough.
  6. put 1 tsp of filling on a circle and cover with another. seal the edges well, to prevent filling from coming out.
  7. *there is another method- before cutting the dough put the filling in rows (on half of the dough) keeping a distance of about 4 cm apart, cover with the other half and squeezing out the air pockets between the mounds, seal and cut into ravioli squares.
  8. Oh, if you're out of filling but still have dough - make sure to flatten, cut noodles and freeze for your next pasta dinner.
  9. Cook 2-3 minutes in boiling water, just before serving.
Pasta Sauce
  1. Fry the onion in olive oil for several minutes. add the garlic and 2-3 minutes later the carrots and Sweet potatoes, lower the heat.
  2. After 10 minutes, add the cream/Bechamel sauce. add wine, sage, ground pepper, sea salt and nutmeg. make sure that the sweet potatoes are soft enough, and serve with Ravioli.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions!ย 

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *