Sweet Potato Ravioli with Mushrooms

Posted by Planet Bake on Nov 24th 2021

Sweet Potato Ravioli with Mushrooms

Sweet Potato Ravioli with Mushrooms and Hazelnuts

Vegan ravioli! Yes, it’s a thing, and I promise you won’t miss the cheese in this creamy sweet potato filling. Served with golden brown sautéed mushrooms, fresh watercress, thyme and toasty hazelnuts, this vegan ravioli dinner is packed with flavors and textures!

Most ravioli recipes feature a cheese- or cream-based filling. This dairy-free filling is dreamy as can be, made of sweet potato purée, cashew cream, and a dash of nutritional yeast for that cheesy umami flavor.


Now, I will be the first to say that this dough does not, and will not, replace regular pasta dough that uses egg. BUT, it’s a wonderful option for people who follow a vegan diet. Even better, it uses heart-healthy fruity olive oil for the added fat. 


Now that we have the filling and the dough out of the way, it's on to assembly. Here are the steps for making ravioli:

  1. Roll dough halves into two equally-sized rectangles
  2. Spoon filling in two rows down one piece of dough
  3. Lightly brush water on dough surrounding dollops of filling
  4. Lay second dough piece over filling-lined dough
  5. Press around filling to form ravioli pockets
  6. Cut alongside creases of ravioli pockets to form individual ravioli
  7. Seal edges of ravioli with a fork
  8. Cook in a pot of boiling water until they float to the top 


This recipe features an olive-oil based mushroom sauce. It’s not overly “saucey” but it is flavorful! Mushrooms and shallots are sautéed in a healthy glug of olive oil until they're deeply brown and flavorful. Off heat, fresh watercress, thyme and lemon are added to round out the flavors. And finally, toasty crunchy hazelnuts finish off the dish.


  • 2 cups all-purpose flour
  • 1 teaspoon salt, divided
  • ⅔ cup water
  • 6 tablespoons olive oil, divided
  • 1 cup sweet potato purée
  • ½ cup cashew cream*
  • ¼ cup nutritional yeast*
  • 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon grated fresh nutmeg
  • 8 ounces cremini mushrooms, sliced
  • 1 shallot, thinly sliced
  • 2 cups watercress or spinach
  • ¼ cup hazelnuts or pepitas
  • 1 tablespoon fresh lemon juice


Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.

Divide dough into two equal halves; set aside.

Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.

Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.

Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.

Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.

Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.

Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.

Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve.