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

      The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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