Vegan ravioli with sweet potato- dill filling and dukkah

This is a lovely spring meal. I made this the other day for two dear friends and found out that producing ravioli at home isn’t nearly as complicated or difficult as I had thought. In fact, the dough is super straighforward, as are many pasta doughs, and the filling is simple too, as it’s just a mix of sweet potatoes and herbs – dill in this case. I took inspiration for this from the wonderful Hortus Cuisine and used her recipe as a basis. Needless to say, one could try many things as a filling – I happen to love sweet potato ravioli and always look for them in restaurants, so I decided to go for this.
But you might want to use regular potatoes, or sweet peas, or just a mix of herbs, like in the original recipe. It’s important though that the filling is relatively dry since you don’t want it to leak out of the ravioli when cooking. The pesto of course can also be made with many different types of herbs or greens and nuts. The quantities of ingredients given below are just approximations – if you make a little more, it can be easily stored in the fridge for at least a week. This was also my first time making and using dukkah – a wonderfully fragrant middle eastern spice mix that’s put together in about a minute but tastes great with anything from soups to salads. I’ve been using it almost every day since – read more about it here on The Kitchn.

Vegan ravioli with sweet potato- dill filling and dukkah
 
Ingredients/ Zutaten
  • For the dough (makes about 15 ravioli, depending on the size):
  • 200 g flour (I used a mix of spelt and wheat flour)
  • A little water
  • A pinch of salt
  • For the filling:
  • Two medium-sized sweet potatoes
  • A few sprigs of fresh dill (or another fresh herb, if you wish)
  • Salt and pepper
  • For the pesto:
  • Two handfuls of dandelion greens, basil, parsley or other green herbs, roughly chopped
  • A handful of sunflower seeds
  • About three tablespoons of olive oil
  • Optional: Two teaspoons of silken tofu, two slices of avocado, or two tablespoons of grated parmesan, if you're not vegan
  • A generous pinch of salt
  • For the dukkah:
  • A handful of almonds
  • Two teaspoons of coriander seeds
  • Two teaspoons of sesame seeds
  • Two teaspoons of cumin seeds
  • Half a teaspoon of ground cinnamon
  • A pinch of salt
Preparation/ Zubereitung
  1. First, prepare the filling. Pre-heat the oven and roast the whole sweet potatoes in there for about 45 minutes or until soft.
  2. While the potatoes are roasting, chop the dill into very fine pieces. Set aside. Now you can already prepare the pesto and the dukkah. For each, just add all the ingredients to a blender and blend for about two minutes. (For the pesto, it's difficult to give exact quantities - just experiment a bit with the oil and the seeds until you have a consistency you like).
  3. When the potatoes are done, let them cool off a little, then peel them and mash them in a bowl with about two teaspoons of the chopped dill. Save a little dill for garnishing the ravioli later. Season the filling with salt and pepper, then set aside.
  4. For the dough, make a well of flour on a work surface or in a large bowl. Add the salt and a little water and start kneading. Add more water, until the dough becomes pliable but not sticky. Knead the dough for a few minutes so it becomes very supple. Then roll out the dough on a large and flat surface that has been dusted with flour. It should be as thin as possible, but strong enough to hold the filling. Try to get it into a vaguely rectangular shape.
  5. Now cut the dough lengthwise into strips. Carefully place the filling in regular intervals on one side of each strip, one teaspoon at a time. Then gently fold the empty side of the strip over the one with the fillings. Carefully cut the strips cross-wise between each dollop of filling. Using a fork, press down the edges around each raviolo, so that the seams close well. Carefully transfer the ravioli to a baking sheet or other large container.
  6. Bring a large pot of water to a boil. Add the ravioli with the help of a slotted spoon. Lower the heat and let them cook until they rise to the surface, about three minutes. Then remove them from the pot - again with the slotted spoon - and distribute them on the plates. Add a little pesto to each portion, a bit of dukkah and some dill or other fresh greens.
  7. Enjoy!

fresh dandelion and dill | lucky star anise
vegan ravioli with sweet potato filling | lucky star anise

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  1. Looks wonderful! I love the dukkah addition! :)

  2. This is so beautiful. I saw these pictures on Instagram and loved them back then, thank you for sharing and posting this.
    Gorgeously delicious :)
    xx

  3. Absolutely stunning photos, and an easy, approachable recipe. I also always gravitate towards sweet potato or squash type ravioli recipes, but this twist of topping it with dukkah really caught my attention. Thank you!!

    • luckystaranise

      Thank you dear Ksenia, yes it’s quite easy actually! Glad you like them :)

  4. This looks amazing. I love making my own ravioli, and I love the idea of using sweet potatoes as a filling. The herb and dukkah sprinkle looks just perfect. I’ll definitely keep your recipe in mind when I find some time to cook (perhaps next weekend…)

    • luckystaranise

      Thank you Darya, yes the dukkah gives them a nice crunch. Hope you’ll like the recipe if you get to try it :)

  5. These look STUNNING!! I can’t believe I am only seeing this post now! I love the ideas of sweet potato and dukkah. Both are still quite foreing for the average Italian palate, but I am sure I can make a few people change their mind… :)
    Thank you so much for the mention! <3 xoxo

  6. FoodGeekGraze

    thank you for the beautiful recipe. the dukkah and pesto idea is brilliant :-) may i ask which camera and lens you are using? i feel as if i can touch the food. honestly… stunning is too small a word.

    • luckystaranise

      Thank you sooo much, you are too kind! Very happy to hear you like the recipe! I’m using a Canon EOS 100D. It’s as far as I know the smallest of the DSLR cameras and I love it. Oh and I use a 50mm f/1.8 lens, which makes all the difference- planning to upgrade to 50mm f/1.4, which I think might be even better…

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