Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli

That’s right—ravioli without cheese! You’re skeptical, aren’t you? I understand. (I ♥ cheese too.)

When it comes to vegan cooking and baking, cheese substitution is one of those things that gives me a headache. I’m a bit wary of soy-based alternatives, as they seem over-processed and unnatural in comparison. There are, of course, equally over-processed varieties of “cheese” that freak me out too! (Full disclosure: I did have a bizarre addiction to Tofutti cream cheese a year or so ago, and have been rather reluctant to group it into the Weird Fake Cheese category. But the editor in me demands consistency above all else!) Another interesting alternative that I’ve come across online is blending together nuts, nutritional yeast, and other stuff to make a creamy, cheese-like substitute. This usually involves soaking the nuts overnight, which is far more than I care to go through to make fake cheese. (Also, the vegan community seems to invariably refer to this substance as “nut cheese”—a phrase that is so hilariously gross, I have trouble taking it seriously. Yes, deep down, I’m a 13-year-old boy. :P) So, my very simple solution: make a filling so tasty, it doesn’t need cheese. No headaches here!

Honestly, if you’re too lazy to make ravioli, just make this filling and eat it like mashed potatoes. Seriously—it’s awesome. The combination of sweet potatoes and coconut milk actually changed my feelings toward coconut many years ago. When I was young, coconut was THE grossest. My parents have been using Skin Trip lotion since I was little, and I found the scent revolting. I went to birthday parties fearing that the cake would come out covered in horrible shredded coconut, completely ruining my reason for coming to the party in the first place! But when I started getting into cooking after college, I happened upon a recipe for sweet potatoes, carrots, and green beans simmered in coconut milk. For some reason, it intrigued me. I made it, and wow—I could not believe how amazing sweet potatoes and coconut milk tasted together. Add a spicy kick, and it really doesn’t get much better. My boyfriend even declared this to be his favorite of all the ravioli I’ve ever made (and I’ve made a lot)!

Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli

yield: approximately 2 dozen large ravioli

Dough

  • 2 cups of semolina flour
  • 2 cups of all-purpose flour
  • a little over 1 cup of water
  • a dash of salt

Filling

  • 3 small to medium sweet potatoes
  • around 6 oz. of coconut milk
  • 2 chili peppers (I used red serranos)

Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the potatoes and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don’t happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside.

While you’re waiting for the potatoes to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest.

When the sweet potatoes are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately.

Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve!

Comments

  1. Eselpee says

    While I stick to a plant based diet, I also eschew soy and fake “cheeze”. I am always on the look out for recipes “so tasty, [they don't] need cheese”. Thank you for this contribution!

    Nut cheese – hehehe

    • says

      I think you’ll definitely enjoy these! I love my butter and cheese to the ends of the earth and back, so I know I’ll never have it in me to go vegan. :) But on the whole, my diet revolves around fresh ingredients and simple methods, and I try to carry that over into any vegan endeavors as well. When I was vegetarian, it was because I just didn’t like meat. So when it got to the point where I would occasionally buy faux meat products, I soon found myself saying, “hey, if you’re OK with this, then why don’t you just eat the real thing, instead of whatever the heck this is?!” So that’s how I try to approach everything: If I have to leave something out, I’ll just make it delicious in other ways—no reason to fake it!

  2. says

    This looks totally delicious – even to a total non-vegan/vegetarian such as myself! I often entertain vegan friends though and this looks like one of those recipes that you can make for everyone – whatever their eating habits and all will enjoy! Thank you for sharing.

    • says

      Thank you, Juls! This is definitely one of those satisfy-everybody meals. Everyone eats the same thing, and no one feels like they’ve compromised!

  3. says

    Wow. Ravioli is always my number one food choice no matter what is inside (within reason of course!). This sounds like the perfect combination, and I love that the coconut milk is added- it probably makes it so much creamier!

    • says

      It does! This filling on its own would definitely be great vegan version of mashed potatoes. I’ve actually made mashed sweet potatoes with coconut milk before, and they were great. Without the spicy kick they’re almost dessert-like!

  4. says

    these look amazing!!! never tried the sweet potato coconut milk variation. in Singapore, my nonya grandmother makes this dessert with coconut milk, sweet potato,taro and sago. can’t quite imagine it in a pasta, but definitely worth a try!!! I always pan fry my ravioli in butter and thyme, not sure if that goes with sweet potatoes! will research!

    • says

      It’s really amazing what the addition of one ingredient can do to this dish. Without the spicy kick from the pepper, they taste like little dessert dumplings! AND when I was making these, I was totally wishing for some fresh thyme!! Definitely a good idea. :D

  5. says

    These look delicious. The most daunting thing to me is the thought of making my own pasta. . . . How time consuming is it? But sweet potato, peppers and coconut milk? Wow. Wish I could order some for delivery right now!

    • says

      I know what you mean, Sara! Homemade pasta is one of those things that after you’ve done it a few times, it seems like second nature. But the first time around is a bit daunting, especially since it does add a bit of time to the process. A much easier alternative is to buy wonton wrappers—then all you have to do is fill ‘em & seal ‘em. Easy as can be!

  6. Robin says

    These look amazing! I NEED them in my life. Quick question – do you use canned coconut milk or the coconut milk beverage in a carton?

  7. Adelina says

    It is so awesome to find recipe like this online! It’s been a real challenge for me to cook ever since I decided to not eat meat and wanting to reduce diary products consumption! This dish sounds like something I can try on a weekday meal!

    Thanks so much for sharing and for posting!

    • says

      Thank you, Adelina! Cutting out meat and reducing dairy can definitely make cooking difficult, especially when it comes to comfort foods like pasta. I have some vegan and lactose-intolerant friends, so I occasionally like to experiment with dairy-free dishes. I am determined to feed EVERYONE. :)

  8. Dakota says

    This recipe looks AwEsOmE and I’m going to try it sometime this or next week. I was actually looking at it while working on a group project and had to send it to my group member who caught me and got excited.

    However, I’m totally saddened by your negativity about nut cheese. 1. Soaking nuts is super easy all you do is put them in salt water and let them sit 2. thought it may sound ‘gross’ to you, ‘nuttiness’ is actually a quality/flavor note applied to many real (usually high quality) cheeses 3. I thought food bloggers were, as a rule open minded! don’t knock it before trying.

    ** I’m sure this recipe is in no need of nut cheese… I’m just sayin’… it happens to be nutritious and delicious =)

    • says

      Glad to hear it!

      Regarding my negativity:

      1. I’m sure it’s quite easy. I’m just one of those people who has issues with planning ahead, which is why I rarely make bean dishes as well. In regards to this particular dish, ravioli can be intimidating enough on their own, and I was striving to keep things simple.

      2. I actually do not find the flavor of nuttiness “gross” in any way whatsoever. I am also familiar with the nutty taste that certain cheeses will develop as they age, and that higher-quality cheeses usually carry this attribute due to a lengthened aging process. What I was referring to as “gross” was the phrase itself (in an urban dictionary sense).

      3. I consider myself to be quite open-minded. I don’t think I’d even be bothering to make vegan ravioli or research soy faux-cheese alternatives if I wasn’t! And if I were planning on making a vegan dish that I believed absolutely needed a cheese-like component, a nut-based substitute would be the first place I’d turn. It just didn’t seem necessary here!

  9. Debra says

    Found this via pinterest. Looks yummy. Ill have to try it, but to quicken it up, we use wonton wrappers for the pasta, if you just dab with a bit of cornstarch/water mix and pinch together it makes a perfect pasta to use with filling. Love that there isnt cheese since I cannot have anything with tyramine due to migraines. Thanks for sharing!

  10. girish k says

    Looks great! I’m also intrigued by the sweet potatoes, green beans, and carrots simmered in coconut milk….

    Care to share the recipe for that one too?

    Thx

    • says

      My email bounced back, so I will just post it here. :) The recipe is as follows (with some tweaking from me). As is, this makes a good amount of food, and would serve about 4.

      — 2 tbsp olive oil

      — 2 cloves of garlic, minced

      — 1 tsp ginger

      — 2 carrots, peeled and cut into about 1/2-inch chunks

      — 1 medium sweet potato, peeled and cut into 1/2-inch chunks

      — 3 oz. of green beans, cut into 2-inch pieces

      — 1 lb of asparagus, trimmed and cut into 2-inch pieces

      — 1 cup of coconut milk (the recipe only calls for 1/2 a cup, but that doesn’t seem like enough to me given all the other ingredients)

      Heat the olive oil in a pan over medium heat, then add the garlic, sweet potato, and carrots. Cook for about 5 minutes, stirring frequently.

      Add the green beans and a little bit of water (maybe around 1/4 of cup) to the pan. Cover and let steam for around 5 minutes, or until the sweet potatoes are beginning to feel a bit tender.

      Add the asparagus, coconut milk, and ginger and cook for around 3 minutes, or until the asparagus is just tender.

      That’s it! Let me know how it works out for you. (It has been ages since I’ve made this.)

  11. says

    Your pictures are really doing their job…looks delish! Sweet potato, coconut, and chili sounds like a fabulous combo! Ive been experimenting with coc. milk and cream to see what the difference is. Used coc cream in my pineapple coc rum cheesecakes. Its an interesting flavor. Even though the cream is supposed to be richer I thought the milk had more coc flavor.

    Love sweet potato. Have never made ravioli before. May have to make these my first…

    Jennifer

      • says

        Thanks! I used fresh ground pineapple sage from my garden, the coconut cream and then topped it with a pineapple Rum coconut cream and used a simple girl scout cookie that I had in the freezer, for the crust. Still fine tuning before I can post it.

        Been on a cheesecake marathon lately creating some interesting combos with fresh herbs, a few splashes of adult beverage, and different crusts. Wanted to veer away from the traditional graham cracker. By next week I’ll have the Dark Chocolate Cabernet, Mint Chocolate, and Ginger Peach Schnapps with an Amaretto Peach Papaya Glaze on the blog! Rough job we have, all this tasting :)

        Jennifer

        • says

          Oh my god, pineapple rum coconut cream sounds amazing! I have a difficult time with the dense richness of some cheesecake, but I really like the idea of using fresh herbs, since they seem like they’d brighten it up a bit, flavor-wise. And I am always on board with adult beverages! :D

  12. Marissa says

    I just discovered your blog & browsed through your recipes & I just wanted to say your photos are beautiful! I definitely bookmarked some recipes to try soon as well.

  13. says

    These raviolis inspired me to make a huge dinner for my girlfriends tomorrow night! Thank you so much for your creativity and lovely, mouth-watering pictures. :) I have one question: Is the Semolina flour mandatory? I can definitely go pick some up if it is, but I have plenty of whole wheat flour, so if I can just use four cups of that and it will still hold up Id prefer to do that.
    Thank you!

    • says

      Yay! If you want them to be vegan, semilina flour is the best for eggless pasta dough, as it binds very well with just water. But if they dont need to be, then whatever youve got with some eggs should do fine! :)

  14. says

    these look so tasty! I’m not a vegan (used to be) but I am lactose intolerant and boy do I miss me some tasty ravioli. I can’t wait to try this recipe!

    • says

      Hmmmm, that’s a good question. Since there are already so many prominent flavors in the dish, I’m not sure what would work well as an additional sauce (especially if you want to keep them vegan). My suggestion would be to forgo the coconut milk in the filling, and instead simmer it down a little with a pinch or two of ginger and salt. That way you’ll still get all of the flavors, but you won’t have to eat dry ravioli! Good luck, and let me know how it turns out! :)

  15. Ann Kay says

    Can’t wait to try this recipe! But, my question is about the plate! :)

    I saw the same ones in Real Simple and was wishing I knew where it came from! Care to share? Thanks!

    • says

      I love that you asked about the plate! (I am kind of addicted to collecting random pottery pieces, and this is one of my favorites.) I purchased it a year or so ago from Bennington Potters North in Burlington, VT, but I don’t believe it was made by BP, since they sell a lot of other pottery there as well. I just checked the plate for a stamp or signature, but there’s nothing. : I’m going to try to do a little online searching, and I will check the store next time I’m in and see if they still have the collection. (I’d really like to know who makes these things too, since I’d love to have more!) If I find out, I will definitely let you know. :)

  16. Ashley says

    The most surprising thing about this recipe was the dough for me. I make my own pasta often, but this was different. It was really easy to put together and I didn’t even need flour on the surface to roll it out as thin as I like. The filling is crazy delicious. I used box coconut milk and added a bit of salt. My boyfriend has some weird aversion to herbs so I used tomato sauce on them and he likes it. Very, very pleased at the ease and taste of the recipe, thanks much

  17. Katie says

    I just made this tonight, and my boyfriend and I LOVED it! We are both vegan, and we really appreciate that this recipe requires no processed fake cheese or fake butter or anything- only delicious, whole foods and incredible flavor! I have never made my own pasta before, so I was a bit nervous, but your recipe is so simple and clear. It turned out perfect!

    I also made a white wine sauce to go with it. Since the ravioli filling is so rich and creamy, a nice tangy sauce was perfect! I just tossed some fresh minced garlic in a pan with olive oil, white wine, dried rosemary, ground thyme and a little of the canned coconut milk that I had leftover from making the filling. I let it simmer until it reduced down a bit, then i poured it over my cooked ravioli. SO GOOD. Thank you for this recipe!

    • says

      Oh my god, Katie, that white wine sauce sounds perfect! I am definitely adding that on the next time I make these. So glad you guys enjoyed them! :)

  18. Julea says

    Hello! This recipe looks so wonderfully yummy! I can’t wait to try it out! I’m just wondering if you think it will work with other types of flour? I’m living in Sweden, and I can’t find Semolina Flour anywhere here. Could I substitute it with a different flour – like whole wheat flour, etc.?

    • says

      Hi Julea! That’s a really good question. I did a little bit of research online, and it seems that spelt flour, kamut flour, and durum wheat flour are all decent substitutes. (Semolina is actually just the ground up endosperm [sorry — that phrasing sounds kind of gross] of the durum wheat grain, so if you’re having trouble finding semolina flour, you might not be able to find durum wheat either.) Basically, you want a “hard” flour for pasta dough if it’s made with just water (and not a binding agent like eggs), otherwise it has a tendency to get rather mushy when cooked. I do know from personal experience that a 100% whole wheat dough can be very difficult to work with when making pasta (or anything, really). I have never worked with spelt or kamut flour, but I imagined they might be tough as well. I would suggest trying a mixture that’s 1/2 spelt, kamut, or wheat flour and 1/2 all-purpose flour (or possibly even 1/3 wheat | 2/3 all-purpose). This should be relatively easy to work with, and also hold together better than a 100% all-purpose dough. I hope this helps! Good luck! :)

  19. Jamie says

    I would really like to make these, they look so great. I must admit to loving your comments on coconut and “birthday parties” as kids. The kid in me still cannot do coconut for any reason. Is there an alternative you can suggest? Or should I bite the bullet and give the milk a try?

    Thanks!

    • says

      Hehe, I understand! Coconut is an assertive flavor, and it has taken me a very long time to warm up to it. (Eating lots of Thai food definitely helped.) If you want to keep them vegan but avoid the coconut, there’s a few alternatives I can think of that might work well. Rawmazing has a basic almond “cheese” recipe here (complete with pretty pictures!). If you don’t want to deal with soaking and skinning almonds (and I certainly wouldn’t blame you!), you could try mixing a little bit of non-dairy milk with a butter made from almonds, cashews, or macadamias. (And if you don’t care about keeping them vegan, goat cheese all the way!) :)

  20. says

    This looks divine!

    I just made my own version and tried to adapt the dough to a partially wholemeal one and it turned out a little chewy, do you have any vegan wholemeal pasta recipes?

    • says

      Thanks, Sheena! Unfortunately, whole wheat flour does tend to create a chewier dough, whether you are making vegan or egg-based pasta dough. This chewiness is going to be more obvious in vegan pasta, as there are no eggs to act as a binding agent. When water is the only liquid in your dough, the key to getting that desirable “toothsome” texture to your pasta is to use a hard flour. Semolina is the coarsely-ground endosperm of the durum grain—the hardest of all wheats—making it the perfect flour to create a light, un-mushy eggless pasta. Without the egg to bind everything together, the more finely-ground flours (all-purose, whole wheat, etc.) will turn to mush much more quickly while cooking. This is most especially true for whole wheat flour, due to the fact that the bran and germ love to absorb water.

      My personal suggestion would be to use 100% semolina flour when making eggless pasta dough. However, if you really do want to incorporate a bit of extra nutrition into your dough, you could try using 1/3 whole wheat flour and 2/3 semolina. When you cook it, remove it from the water as soon as it looks done. (If you’re cooking fresh pasta, this should only take a couple minutes. If frozen, it will be a little bit longer.) The more time the pasta hangs out in the water, the mushier it will be.

      I hope this helps. :) Good luck!

        • says

          Thank you so much, Sheena! :) If you do come up with something that works well, definitely let me know. When I first began making pasta, I tried and tried to find ways to incorporate whole wheat flour, and I was never quite satisfied with the result. It always tasted too chewy and a bit like cardboard, so I eventually gave up on using it entirely. Then just this past summer, my mom dug her old flour mill out of the back of a cabinet and gave it to me. I’ve been using it to mill fresh flour, and the difference between it and store-bought is unbelievable. I usually use 50% fresh whole grain flour and 50% all-purpose flour in my egg pasta dough now, and it’s awesome. Excellent flavor, and only the slightest hint of chewiness. I’m not sure how this would work in an eggless dough, but I am curious! I almost mentioned this in my previous comment, but flour mills aren’t exactly a common kitchen appliance, and I didn’t want to overload you with info! :)

  21. Rod says

    I made this tonight for my gf and her family. I think I made the pasta too thick. Also used all purpose flour.

    I’ve never made pasta before, but I’ll definitely try again. The filling was really good, too.

    • says

      Glad you enjoyed the filling, Rod (and also to hear that using 100% AP flour worked for you—it can be tricky in eggless dough!). I made a lot of thick pasta when I first started out too. Once you get the technique down and become used to working with the dough, you’ll find it easier and easier to create thinner pasta sheets. :)

  22. says

    I plan to make this recipe this coming weekend and I have a vital question. If I don’t plan to eat the ravioli immediately, but 2 days afterward should I freeze them, or can I keep them in the fridge?

    • says

      Hi Anna! I would definitely freeze them as opposed to keeping them in the fridge. Vegan pasta dough definitely stands the test of time better than its eggy counterpart (I once left a batch of egg pasta dough in the fridge overnight and scary things happened), but they’ll be a lot easier to work with when they’re frozen, and you won’t have to worry about the filling getting weird and watery. Good luck!

  23. Joel says

    Hi! I have made these several time and have been tempted to make a few changes but…they are perfect as is. Thank you! :-) I have also use the filling for other things :-) very yummy!

  24. Molly says

    These look beyond delicious but I’m not real great with peppers and am wondering if these are spicy or have a kick. I would love to make this for my family but I have two small boys and I have a hard time with spicy food or anything too hot. Are there peppers I can use that wouldn’t be too spicy but still delicious? Or are the peppers you used not too spicy for my kiddos? Thanks!

    • says

      Hi Molly! The roasting definitely helps tone down the heat of the peppers, but it still might be a bit much for the young ‘uns. I think using one roasted green jalapeno would be a nice substitute, since it will still have a kick but won’t be quite as spicy. To make sure you have the heat where you’d like it, you could divide the sweet potato and coconut milk mixture in half, then add half of the minced jalapeno to one portion. From there, you can adjust with the remaining halves of the filling and minced jalapeno until you’ve got it just right. Good luck! :)

  25. val says

    Hey Carey! I’m sooooo excited I found this recipe, as a proud but problematic vegan, and I actually want to cook it this thursday! Therefore I may ask some crucial questions…

    1) does the potatoes have to go to the oven? or can I boil them? i mean, does it change the texture?

    2) i’ve never used coconut milk for nothing but desserts, and i’m afraid it turns out to be too sweet… does it turn out that way? and furthermore, is the coconut flavor too strong? ’cause i’m looking mor for stronger taste of potato and garlic, other than coconut (i like what you said of helping it being creamier and giving it a twist on regular taste, but not if it may overshadow the important flavors haha)

    3) how many times do you think I should do your recipe to feed 7 people??? they may eat a lot haha

    4) when you say preheat the oven at 450°, you mean °F or °C? I’m from Argentina and am afraid to mess up hahaa

    5) how do you think a tomato and mushroom sauce could affect the dish? too many flavors?

    well sorry for being so extensive haha i just had my doubts and don’t want to mess up this amazing recipe!

    thanxxxxxxxxxxxxx

      • says

        Hi Val! I’m so glad you’re going to try out this recipe. Let’s see if I can help with your questions!

        1) Boiling the sweet potatoes would work as well. I do think that roasting them in the oven brings out a much nicer flavor though. (The roasting caramelizes the sugars in the potato just a bit, and it gives it a really rich sweet potato flavor.)

        2) I know what you mean about the coconut milk being too sweet. (That was a big concern of mine the first time I made these.) The roasted chiles do a great job of balancing out the sweetness. I’d suggest mixing some coconut milk into the mashed sweet potatoes, tasting as you go, until you have the flavor where you want it. Then mix in the roasted chiles, give it another taste, and then add more coconut milk if necessary.

        3) These ravioli are pretty hearty, but it never hurts to make extra and freeze the leftovers! I’d say somewhere between 6–8 ravioli per person would be more than enough. If you triple the recipe, you’ll have plenty to feed everyone, and a decent amount of leftovers too. (I actually think you could probably get away with just doubling it, but better safe than sorry!.)

        4) That’s 450°F. (Sorry about that — I really need to start specifying things like that in my posts!)

        5) These ravioli are really tricky when it comes to sauce, since there are so many strong flavors in the filling. I think that pesto might go well. Another reader mentioned that she made a sauce by sauteing garlic with olive oil, white wine, rosemary, and thyme, then added in a little bit of the leftover coconut milk, which sounds amazing. (I think that a sauce with a little bit of a white-wine-y flavor would compliment these really well.) You could probably get away with adding a little bit of white wine and a splash of coconut milk to the pesto if you don’t want to bother cooking up a separate sauce. (Do you like how I account for other people being as lazy as I am? :P)

        Good luck, Val!! Let me know how it turns out. :)

  26. Viviana says

    Made these last night and had them for lunch today…YUMMY! The pasta was so easy to make. I just transfer them to a pan with some olive oil until they were crispy and added fresh basil. Delish!

  27. Stefani says

    This recipe looks amazing!! I am definitely going to make this for dinner on the weekend (or sooner, if I can!). Do you have any suggestions for a sauce or a side dish?

    • says

      Thanks, Stefani! Another reader mentioned that she made a great sauce by sauteing garlic in some olive oil, and adding in some white wine, herbs, and a little leftover coconut milk. And as for a side dish, I’d highly recommend roasted cauliflower. Good luck! :)

      • Stefani says

        I ended up making these today…I couldn’t wait! I boiled them and plan on frying them a bit before supper tonight. I had a couple for lunch and they were amazing without any sauce at all! I will probably serve it with tomato sauce tonight.

        Thanks a ton…I am so glad I came across this recipe!

  28. Ariann says

    Hi. I would love to make these but I was wondering if you have any experience with gluten free flour? Do you think it would be ok without the eggs?

    • says

      Hi Ariann! I don’t have much experience with gluten-free flours and doughs myself, although I know that when you’re not working with a wheat flour and its natural glutens, it really helps to have another binding agent in the mix — like eggs. Without either, the pasta dough can get a bit soggy when cooked. Having said that, there seem to be plenty of alternative vegan and gluten-free binding agents you could work with instead. This recipe seems pretty promising, as it uses xanthan or guar gum as a binder and has a pretty simple ingredients list. Good luck!

  29. Melissa says

    This looks absolutely amazing!! I am wondering, do you have a flour substitute suggestion to make the dough gluten free??

    • says

      Thanks, Melissa! See my response to Ariann just above for suggestions on making the dough gluten free. (And if it happens that the dough doesn’t necessarily need to be vegan, gluten-free girl has a great recipe for a GF egg pasta dough.)

  30. says

    Oh my gosh that looks amazing! That is a must try for me… I usually don’t like following recipes, but i will make an exception in this case!!!

  31. says

    I’ve had this recipe pinned on pinterest for a long time. Tonight a friend and I are hosting a vegan dinner party and this is the dish I chose to make! So glad I did too, it’s AMAZING. Thanks for sharing!

    • says

      Awesome! This is still one of my favorite recipes. Being a serious cheese-lover, it almost pains me that it’s vegan. :) Enjoy your dinner party, Jen!

  32. Angie says

    I made this this weekend and my partner said that it was the best meal that I have ever made him. I tweaked it JUST a bit to made it spicier. Doubled the amount of chili peppers and added a little kosher salt and a ton of red pepper flakes to the sweet potato parts. You 100% do not need sauce with this which I love! the Rosemary makes this baby sing. Thank you so much!

  33. Julie says

    Tried this tonight and it was amazing! Next time I might try yams instead of sweet potatoes but they were delicious regardless. Definitely buy potatoes on the smaller side too, I ended up with a lot of left over filling. Though it’s good on it’s own so I’m sure it wont last long =] First time making ravioli too, and though it was time consuming it wasn’t as difficult I thought. Thanks for the awesome recipe!

  34. Jen says

    Hi! This recipe looks delicious but I just have one question. I’m very sensitive to spiciness (I can’t even eat mild salsa). Are these spicy in the slightest? If so, should I just leave out the chili peppers or substitute something like tomatoes? Thanks!

    • says

      Hi Jen! If that’s the case, I’d leave the peppers out entirely. (No need to sub anything else in — they’ll still be delicious without them.) Enjoy!

  35. Susan says

    This looks delish:) just wondering on a scale of not hot to very hot these are…I have an adventurous 3.5 yr old-should I cut the Serrano back to 1??

    • says

      Hi Susan! They’re a little bit spicy (though I tend to be kind of a weenie when it comes to spicy things). It might not hurt to dial it back to one serrano for the kiddo. :)

  36. Danielle Canerday says

    My husband hates sweet potatoes with a passion so I made the recipe and replaced them with a can of organic pumpkin! Yum

  37. says

    Today was my second day of being vegan! I have been a vegetarian for 8 years and decided to try the switch for 2013 and this recipe was delish! Easy to make and perfect. I used whole wheat flour and added fresh rosemary, sage, thyme, and oregano to the potatoes since I had them on hand. Wonderful! Thanks for the post:) If I can find more posts like this being vegan will be no issue!

    • says

      I’m so glad you enjoyed it, Elisabeth! Even though I’m not vegan myself, I enjoy the challenge that making vegan foods presents. It can be a world of strange meat and dairy substitutions and over-complicated recipes, so it’s really nice to hit on something that’s simple and delicious!

  38. Karen Lynne says

    I found this recipe last week and finally got around to making it. I tried making my own pasta (used a different recipe because I didn’t have semolina flour) and had enough for 12 large ravioli. Fortunately I had a package of pot sticker wrappers that I also used. I still had some left over filling that I plan to spread on my toast for breakfast! I also made the white wine sauce that just topped it! And just to tie the ravioli and the sauce together, I added a little bit of thyme and rosemary to the filling too. This is absolutely going on my “things to make for company” list – very, very yummy, classic and easy to do!

  39. Talitha says

    Have you tried this with Whole Wheat flour? Do they make Whole wheat semolina flour? These look delicious. I’ve been a vegetarian for 20 years and vegan for 22 Days :-). I’m very excited to try new things. My poor husband is being so supportive. I had one recipe completely flop and had to make a run to chipotle

    • says

      Hi Talitha! Unfortunately, they don’t make a whole wheat semolina (at least as far as I know). Semolina is made from coarsely grinding the endosperm of the durum grain (the hardest of all wheats), which makes it perfect for creating a light, un-mushy eggless pasta. Some readers have mentioned trying this with regular whole wheat flour, with mixed results. Some say it works fine, others say it tends to be a little chewy. Without eggs binding everything together, the more finely-ground flours like all-purpose and whole wheat will soften up much more quickly while cooking. (This is especially true for whole wheat flour, due to the fact that the bran and germ love to absorb water.)

      If you would like to incorporate a little more nutrition into the dish, you could try using half whole wheat, half semolina. This should be enough semolina to give the dough a good consistency and keep things from getting too much while the pasta cooks.

      Good luck! Even if you happen to have trouble with the dough, the filling is delish. :)

  40. Talitha says

    Well I tried it Just substituting the all purpose flour with whole wheat. It was a little chewy. Also very tough to roll out. I tried heating it a little to soften it but I couldn’t get it as thin as I needed. We still ate them. My daughter enjoyed hers ( I put cheese in hers). I roasted zucchini and used the leftover Sweet potato chili mix as a dip. It was actually quite good. Thank You :-)

  41. Kaitlin says

    This looked delicious but it failed miserably when I made it. Ate the mash as it was good in itself, but no chance of making it into a pasta, the dough was horrible. Waste of ingredients, not worth trying.

    • says

      Sorry to hear that you weren’t successful at making these, Kaitlin. I’ve made them on a number of occasions without any issue, and the feedback I’ve received from other readers who followed the recipe has been nothing but positive. Personally, I think this is one of the simplest pasta dough recipes I’ve ever made (much more forgiving and easy to work with than egg pasta), so I’m really not sure what could have gone wrong, unless you didn’t use semolina flour.

    • says

      I imagine it would work pretty well flavor-wise, since the flax would probably bring some yummy nutty notes into the mix. Non-wheat pastas can sometimes be a little tricky to work with, especially when you’re making something like ravioli. (I tried out a quinoa pasta dough last year and it gave me a bit of trouble, between being rather tough to roll out as thin as I’d like, and then not standing up well to freezing.) But as long as you’re patient with the dough and can get it to be pretty thin without tearing or falling apart while it cooks, everything should be fine. Good luck, Amy!

  42. says

    hello again (as it’s my second comment on this post)! This year I tried the recipe for a second time. Last year was a bit of a disaster as I stacked the ravioli and froze them, so when I tried to un-freeze them they became one! anyway this year I ate them right after I made them but froze some for another time. although I used non-stick parchment paper to divide them, when I unfreezed them they still stuck to the paper. They also stack in the pan where I boiled them and although I decided to still go on with them (despite being a shapeless mass by now) and fry them, they still stuck to the pan again. Do you have any tips for “proper” un-freezing? It seems that the melting ice makes them very sticky!

    Thank you!

    • says

      Hi Anna! I have a very easy solution to this! There’s no need to unfreeze them before you cook them. :) Just toss the frozen ravioli right into the boiling water and they’ll cook up perfectly. You can also add a few drops of olive oil to the water to help keep them from sticking to each other while they’re cooking.

      • says

        Thank you very much!! That will save the other 2 batches I have frozen! I used olive oil but they still stuck. No matter the problems I had with the dough I have to tell you that they come out delicious in any case!

  43. Cathrine says

    Is an all-purpose flour the same as wheat flour? Like just normal white flour?

    And in hindsight, is here anyhting you would recommend as a side-dish? I just worry it might be dry…

    • says

      Hi Catherine — all-purpose flour is white flour and is made from the wheat grain, but it is different that whole wheat flour (which also includes the bran and the germ of the wheatberry). Semolina flour (which you’d want to use for a vegan, non-egg-based dough) is different from standard white/all-purpose flour, as it is made from durum — one of the hardest wheats — which allows it to retain its texture and not turn mushy in absence of a binder like eggs.

      As far as side dishes, a roasted vegetable like cauliflower would probably be nice. (I personally didn’t find the dish dry, but I’m also a girl who usually opts for just a little butter and parmesan on her pasta instead of sauce.) A previous commenter also mentioned a sauce they made from minced garlic, olive oil, white wine, rosemary, thyme, and a little leftover coconut milk that sounded quite good.

  44. Laara says

    Just made these and they are great! I borrowed a pasta mill from a friend to roll out the dough which made this easy, easy! Such an amazing flavor combo. I added extra chilies as we love our spices and it balanced very well with the coconut milk. I fried them in butter as we are not vegan and they were soo tasty. Thank you so much for this excellent recipe!!

  45. Danielle says

    I just made this, and my omnivore boyfriend couldn’t stop raving about them. The only thing I did differently was add some salt, pepper, and dried thyme to the sweet potato filling, which worked out quite well. The only piece of advice I would give to someone attempting the recipe is this: if you use water to seal the ravioli, don’t be a dingus like me and stack them on top of each other once they’re ready to be cooked. They stick to each other and lose some shape when you try to pry the gooey things apart. Delicious though.

    • says

      Glad you guys enjoyed them, Danielle! It’s funny how easily fresh pasta can smush together, especially when a little bit of liquid is involved. I’ve experience similar incidents too. :)

  46. Ashley says

    I was wondering if I could make the dough out of something else cause my family has food allergies we can’t use anything with gluten, rice, beans, peanuts, or soy. ….

    • says

      Hi Ashley! I don’t have too much experience with gluten-free pasta myself, but I’ve done a little research after a few other readers inquired about this. If you’d like to keep them vegan, this recipe seems pretty promising. If the eggs aren’t an issue, I highly recommend this recipe from Gluten Free Girl.

  47. Riah says

    Cows milk is so so so disgusting, unnatural and unhealthy. I’m so glad when I come across delicious vegan recipes, I’m gonna try these out ^-^

  48. Kiki says

    These are amazing! I made them for our vegan Thanksgiving. I have a pasta roller and that helps but still glad I made them a day ahead as they do take time. Since it was just for me and hubby, and I made several other dishes, I only cooked then pan fried 12 of them and froze the rest for later. I sprinkled finely chopped fresh sage and rosemary. Also finished with a sprinkle of coarse sea salt. We loved them and will make them again.

  49. Julia says

    These look absolutely fantastic! I can’t wait to make them – and since I’ve got some red bell peppers laying around, I think I’ll roast them and mash them up with the sweet potatoes!

    Thanks! :)

    j

  50. Keith says

    This recipe looks really tasty and I will be serving it to four friends this weekend (total of 6 people). You say this makes two dozen raviolis – about how many servings would you say that is?

    Cheers,

    Keith

    • says

      Hi Keith, so sorry for the delayed response! I’d say two dozen would be around enough to serve 3–4 people (depending on how hungry they are and what else is served along with the ravioli).

  51. katie says

    I was just wondering where you buy the semolina flour? and what could I use besides that I really want to try just having a hard time finding that ingredient :P

    • says

      I can usually find semolina flour in the bulk section of our natural foods store. You can also order it online through places like King Arthur Flour. You can sub in all-purpose flour with some success, although it tends to get a bit gummy.

  52. Umrayhanah says

    these are amazing! my 17 yr old daughter made these and they were the BOMB DOT COM. Will definately make these again.

  53. Really Wanting To Make These :) says

    Okay, I have all my ingredients to make these. (It took me awhile to find coconut milk & then it took me awhile to find semolina flour)… so I’m having problems finding red serranos in the area where I live.. any suggestions or substitutiions? Do I have to grow them myself? lol.. I’d like to make these sooner that 6 months from now ;) Thanks! Looks like a fun, yummy vegan recipe!

  54. Tracy says

    Hi.. I was wondering if there was a subsitute for red serranos.. can I use green serranos or another kind of pepper? I’ve gathered all my ingredients, but having problems finding red serranos. Thanks! I’m really looking forward to trying these!

  55. says

    Yum! This looks so good. I definitely love the combination of sweet potato and sage, so that’s a good tip. :)

    Since going dairy-free myself I have started really enjoying nut-based dairy (I can’t have dairy OR soy :|). However, I have to say I had the same thought when it comes to nut cheese.

    heh…heh…

    Thanks for the great recipe

Trackbacks

  1. [...] if you really want to knock the socks off of someone special, this homemade vegan sweet potato ravioli from Petite Kitchenesse will definitely do the trick. With coconut and roasted chili, this looks SO [...]

  2. [...] feel a bit more like fall! YAY! This weekend I plan to immerse myself in the season by making this yummy ravioli recipe, going for a bike ride through falling leaves and watching a Greta Garbo movie or two. Have a good [...]

  3. [...] If winter squash can be used to stuff ravioli, why not sweet potatoes? This sweet spud ravioli from Green Global Travel uses mushrooms and mascarpone to deepen the flavor, while the people from the website Reclaiming Provincial keep things vegan with their incorporation of roasted chilies and coconut milk into this ravioli recipe. [...]

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