Maple Sweet Potato Ravioli


Sweet flavors of maple syrup and pumpkin are made nutty with the addition of cashews. Try incorporating roasted butternut squash for a more complex ravioli filling. This recipe comes to us from Erin of Living and Loving in LA.

Serves 4

For the maple cream sauce:

  • 4 tablespoons butter or butter substitute
  • 2 tablespoons all-purpose flour
  • 2 cups milk or plain unsweetened soymilk
  • 1/2 cup cashews, ground with a food processor
  • 3 tablespoons nutritional yeast*
  • 1/2 tablespoons salt
  • 1/4 cup and 1 tablespoon maple syrup

    For the pumpkin sweet potato ravioli:

    • 1 package of wonton wrappers (about 50)
    • 1 1/2 cups sweet potatoes, diced
    • 2/3 cup canned pumpkin puree or roasted pumpkin puree**
    • 2 tablespoons butter or butter substitute, melted
    • 2 tablespoons maple syrup
    • 1/4 cup walnuts, roughly chopped*

      *optional. Found in the health food section of most grocery stores.

      **please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

      To make the maple cream sauce:

      In a saucepan over medium-high heat, melt the butter. Add the flour to the pan, stirring constantly until flour is completely integrated to make a rue.

      When rue is bubbling, add the milk and stir until milk is thoroughly combined. Bring sauce to a rolling boil and turn heat down to low. Simmer for 5-6 minutes, or until sauce is thickened, stirring constantly.

      Remove from heat and stir in ground cashews, nutritional yeast, salt and maple syrup. Set aside.

      To make the pumpkin sweet potato ravioli:

      Bring a large pot of water to a boil.

      Put the diced sweet potatoes in a steamer bag and microwave for four minutes, until steamed. Place in a bowl with the pumpkin puree. Add the melted butter, maple syrup and mash with a potato masher until smooth and thoroughly mixed.

      Lay out half your wonton wrappers and place 1 tablespoon of sweet potato pumpkin filling in each.

      Moisten the edges of the wrapper with water and top each with the other 25 empty wonton wrappers. Create an air-tight seal around the pumpkin sweet potato mixture.

      Drop raviolis into a pot of boiling water and cook for 3-4 minutes.

      Top with sauce and sprinkle with raw walnuts as a garnish if desired.

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      Nutrition Information

      Maple Sweet Potato Ravioli

      Servings per Recipe: 4

      Amount per Serving

      Calories:  407

      Calories from Fat:  78

      Total Fat:  19.7g

      Saturated Fat:  5.8g

      Cholesterol:  2mg

      Sodium:  1200mg

      Potassium:  779mg

      Carbohydrates:  49.3g

      Dietary Fiber:  4.1g

      Protein:  11.6g

      Sugars:  27.4g

      View Our Nutritional Guidelines

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