Kale and Sweet Potato Stuffed Vegan Ravioli
Ingredients
- 1 cup whole spelt flour, plus more for dusting
- 2 tablespoons potato flour
- 1 teaspoon sea salt, plus more to taste
- 1/2 cup unsweetened, unflavored plant-based milk
- 1 cup finely chopped onion
- 1 lb. sweet potato, peeled and cut into 1/2 -inch dice (2 cups)
- 6 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed
- 2 cups finely chopped fresh kale leaves, ribs removed
- 1 tablespoon nutritional yeast
- Freshly ground black pepper, to taste
- 2 tablespoons potato starch or cornstarch
- 4 cups purchased oil-free marinara sauce, warmed
Preparation
In a medium bowl whisk together spelt flour, potato flour, and 1 teaspoon salt. Add milk; knead just enough to form a ball of dough. Don’t overknead. Cover dough with a clean, damp towel. Let rest 30 minutes.
For filling, in a large skillet combine onion, sweet potato, garlic, rosemary, and 1/4 cup water. Cook over medium 10 minutes or until onion turns translucent. Add 1 to 2 tablespoons water, cover skillet, and cook 10 minutes more or until potato is tender, stirring frequently. Stir in kale; cook 5 to 7 minutes more or until kale wilts and any excess moisture is cooked off. Stir in nutritional yeast and season with salt and pepper. Remove from heat; mash filling with a potato masher. Set aside until cool enough to handle. Shape mixture into 20 balls using 1 1/2 teaspoons filling per ball. Place balls on a platter.
Bring a large pot of water to boiling. Prepare an assembly line with a large cutting board dusted with spelt flour, a rolling pin, a bowl with the potato starch for dusting, a bowl of water, and a large tray dusted with spelt flour.
Knead dough on the prepared cutting board, adding more flour as needed to reduce stickiness. Divide dough into four portions and roll each into a ball.
Using a rolling pin, roll a dough ball into a long rectangle at least 4 inches wide and about the thickness of a lasagna noodle. Use a sharp knife or a pizza cutter to trim and straighten edges.
Cut the rolled dough into squares and place a filling ball in the center of each. Moisten the edges with water, fold or cover to seal, and cut into individual ravioli.
Repeat the process with the remaining dough and filling balls.
Boil the ravioli in the pot of water until they float, about 3 to 5 minutes.
Drain the ravioli and serve with the warmed marinara sauce.
