Sweet Potato Ravioli



sweet potato ravioli copy


4 medium size sweet potatoes

2 Vegatty’s Tofu & Walnut patties or create your own mushroom filling with flour, salt and basil

1 tablespoon freshly chopped basil

6 cloves garlic, finely chopped

½ cup grated cheese (for filling)

2 packets won ton wrapper, 2” x 2”

2 tablespoon butter

1 cup all purpose cream

Fresh Baby basil for serving

2 tablespoon grated cheese for sauce

2 small stem fresh onion, slice diagonally


  1. Boil sweet potatoes in 2 cups of water for 20mins in a pot. Set aside to warm.
  2. Grill 2 Vegatty’s Tofu & Walnut patties. Set aside.
  3. Peel the sweet potatoes and grate. Transfer grated sweet potatoes and mush in a bowl together with the grilled Tofu & Walnut patties (or the mushroom filling) until smooth. Mix 1 tablespoon freshly chopped basil and ½ cup grated cheese.
  4. Place ½ tablespoon of sweet potato mixture into the center of the won ton wrapper and brush the edges with a little water, top with another wrapper to cover. Place onto a baking tray and lined with baking paper. Placing sheet of baking paper between each layer. Make 25 ravioli. Set aside.
  5. Melt 2 tablespoon of butter in a pan and sauté garlic for a minute. Add sliced fresh onion, cream and 2 tablespoon of grated cheese; simmer for 5 minutes until sauce thickened. Add sea salt to taste. Set aside to keep it warm.
  6. Bring a large pot to boil 3 cups of water. Put a tablespoon of cooking oil. In medium heat, cook ravioli in batches for 3-4minutes or until tender. Drain well ravioli.
  7. Ladle the hot sauce over the top of the ravioli, garnish with fresh baby basil.
  8. Makes 4-5 servings.


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