2 Ingredient Paleo Ravioli Made With Sweet Potato
2 ingredient paleo ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Pasta!
Are you for reals??
Oh my word, this stuff is legit goodness.
I can’t get enough of these happy pockets of butternut kale sage ravioli and cream sauce… it’s just pure perfection and deliciousness.
Paleo pasta isn’t a think I do often, but when I do I get that happy feeling like I’ve just gone on a tropical vacation or bought a house.
…You get the idea, it’s an event…
A full-on, hands in the flour, smells of sautéed onion and sage, and all taste-tests that go on pre-plating… event!
Making pasta with sweet potato wasn’t something I thought I would be doing a few years ago, but it’s honestly life-changing.
Unsuspecting healthy swaps are where it’s at… one of my highlighted hobbies.
Any excuse to saute golden cubes of butternut squash and kale, I’m there!
And with that added sage, you just can’t go wrong.
Ravioli Makings:
I almost didn’t get any photos of this recipe, because I was too focused on stuffing my belly with paleo pasta!
Like, this is a ceremonial day.
It’s not every day I make pasta, so I was so ready for this one!
It turned out SO flavorful!
The kale, butternut, and sage are the dream team for sure and that cream sauce combo has me falling in love.
Now, I wouldn’t say this recipe is the easiest in the world; I mean, it does include making pasta by hand… but it’s fun, therapeutic, and SO SO worth the effort! Every bite.
So, go ahead: make the pasta, then we can chat. 🙂
P.S. This is the food processor I use in this recipe!
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
| Info |
| Cook Time | 20 minutes |
| Prep Time | 30 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Pasta
Stuffing
Cream Sauce
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- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
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Nutrition Facts
2 Ingredient Paleo Ravioli Made With Sweet Potato
Amount Per Serving
Calories 515
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 11g
55%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 792mg
33%
Potassium 392mg
11%
Total Carbohydrates 79g
26%
Dietary Fiber 11g
44%
Sugars 22g
Protein 8g
16%
Vitamin A
740%
Vitamin C
294%
Calcium
42%
Iron
42%
* Percent Daily Values are based on a 2000 calorie diet.
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12Comments
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Where are your plates from?
Hi Sarah, these are from Colleen Hesseney.
I was so excited to try this recipe, but it didn’t turn out like I hoped. I used regular sweet potato and I doubled the recipe for my family. The dough was way too crumbly. 😕 Not sure what went wrong as I followed the measurements.
Recipe was spot on! Super great flavor and perfect pasta texture! Family loved! Recipe made around 17 big raviolis. Congrats on the awesome creation, Kaylie!
Thank you Marci!
I tried making these but it was difficult to work with the pasta they were falling apart as I tried to crimp the edges. Any suggestions? Thanks.
Hi Sara, which brand cassava flour did you use? You might have needed more flour? I use Anthony’s Brand for best results!
Finally I found a gluten free ravioli recipe that works! I tried every single gluten free ravioli recipe out there (all of them contained a different gluten free grain) and they all had the same results! Chewy, gooey and dense! And so, just as I wanted to give up, I had the idea to try a grain free recipe and here I found one that worked! I think I added a little bit too much cassava flour though because I ground my cassava flour in my coffee grinder to make it finer because it was quite course, and that is why I think I ended up with more flour in the measuring cup than I would have had if I used the more course one, so, the one half of the dough went dry and stiff while I was working with the other half of the dough (even though I had it covered, but it was still okay, I just added a little bit of water and kneaded it into the dough to soften it again), so next time I’m just going to add a little bit less of the cassava so that the dough stays moist and supple. The texture of the ravioli was nice and smooth and not chewy and gooey like the grain recipes. Thank you! By the way…
1. What flour do you use for the floured surface when you roll out the dough? Also cassava?
2. And another question: do you process the sweet potato while it is still hot or do you wait for it to cool? Because the heat might affect the cassava. So, I’m just wondering what is best.
Thank you Tanya! Glad to hear you enjoyed it! Yes, I use cassava also for rolling out the dough and I process it while it’s warm, but not hot right out of the pan, because the heat could warp the processor. 🙂
Thank you very much, Kaylie. I went and bought some more of the ingredients because I want to make it again. 🙂
could you possibly stuff this with something else, like mushrooms? thanks!
That sounds like a great idea!