This AIP, paleo and vegan Sweet Potato and Spinach Ravioli recipe is absolutely delicious. It’s made with pureed sweet potato and cassava flour and stuffed with a creamy, dairy-free spinach filling.
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While some people are pumpkin fanatics, I’m a sucker for sweet potatoes. I love them just as much in savory dishes like my Baked Haddock in Sweet Potato Cream Sauce and Sweet Potato, Bacon and Chive Muffins as I do in treats like my Sweet Potato ‘Chocolate’ Chunk Bars. My Stuffed Sweet Potato Cakes are one of the most popular recipes on the blog so I have a good feeling you’ll be down with this Sweet Potato and Spinach Ravioli recipe.
It’s made using sweet potato puree and cassava flour and stuffed with a filling made from spinach (or any other leafy green), and a creamy coconut-milk based ‘cheese’ sauce. When I made this recipe to photograph it for the blog I actually included some leftover rainbow chard into my spinach mixture and the results were delicious!
Here’s what you need for this Sweet Potato and Spinach Ravioli recipe:
- Sweet Potato Puree – I used canned, orange-fleshed sweet potato
- Cassava Flour
- Spinach or another leafy green (e.g. swiss chard or kale)
- Full-fat, additive free coconut milk
- Fresh garlic
- Tapioca starch
- Sea salt and olive oil
Sweet Potato Ravioli FAQs
Can I substitute the cassava flour?
I wouldn’t recommend any subs in this recipe for the cassava flour that really helps make the texture of these desirable. I’ve tested this using this flour.
Want to make this coconut-free?
Simply stuff the ravioli with another filling of your choice. Sautéed mushrooms and chopped spinach work really well here. If you eat meat, you could also try the filling I use in my Stuffed Sweet Potato Cakes
Can I use canned pumpkin instead of sweet potato? Can I make my own sweet potato puree?
I haven’t tried either of these options myself. My guess is that canned pumpkin could work but you would likely have to play around with the flour quantity by adding a bit more as canned pumpkin tends to have a higher water content than sweet potatoes. If you made your own sweet potato puree, you might use less flour.
What can I serve this with?
I enjoy this dish with some sliced mushrooms that I sauté with olive oil in the same pan as the spinach mixture. For some additional protein you could add in some crispy prosciutto or ground meat of your choice.
Can I freeze the dough?
I haven’t tried freezing the dough but it does last wrapped in the fridge for 3-4 days.
Looking for more AIP paleo pasta recipes? Try:
If you try this Sweet Potato and Spinach Ravioli, I would love it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram. Tag @healmedelicious and use the hashtag #healmedeliciousPrint
Sweet Potato and Spinach Ravioli
- Total Time: 55 minutes
- Yield: 10–12 raviolis 1x
This Sweet Potato and Spinach Ravioli is AIP, paleo and vegan, made with sweet potato and cassava and stuffed with a deliciously creamy spinach filling.
- 3/4 cup sweet potato puree
- 1 cup + 2 TBSP cassava flour
- 3/4 tsp salt
- 4 cups fresh spinach, chopped
- 2 cloves garlic, sliced
- 2 TBSP extra virgin olive oil
- 1/2 cup full fat, unsweetened coconut milk (additive free)
- 2 TBSP tapioca starch + 1 TBSP water
- Sea salt to taste
Mushroom Sauté (Optional)
- 3 TBSP extra virgin olive oil
- 2 cups button mushrooms, sliced
- Sea salt to taste
- To a large skillet add extra virgin olive oil and heat on medium heat.
- Add thinly sliced garlic and sauté until just brown.
- Next, add in spinach in batches, stirring to coat with oil and allowing to wilt slightly between each addition. Sauté 3-4 minutes.
- Add coconut milk and sea salt to taste and allow to simmer (2-3 minutes)
- In a small bowl, mix together tapioca starch and water to make a slurry.
- Pour slurry into skillet, reduce heat and stir until the mixture begins to thicken.
- Remove from heat and set aside.
- Bring a large pot of salted water to boil.
- In a large bowl, mix together sweet potato puree, cassava flour and salt. Use hands and knead dough until fully combined. Dough should be dry, soft and pliable. If it’s feeling too wet, add more cassava flour by the TBSP until the dough achieves this recommended consistency.
- Cut dough in thirds and place 1/3 onto a large piece of parchment paper.
- Fold the parchment paper in half and use a rolling pin to roll out dough into a long rectangle about 5 inches wide x 10 inches long and 1/8 inch thick.
- Drop approximately 1 TBSP of spinach filling at least 1 inch apart along the length of one half of the rectangle.
- Use parchment paper to help you fold the rectangular shaped dough in half over the filling, and press out the air from around each portion of filling.
- Use knife or pastry cutter to cut ravioli into 2 x 2 squares.
- Pinch three free edges to seal the dough. If desired, use a fork to help seal the edges together.
- Repeat entire process with remaining dough as many times as necessary.
- Boil ravioli 2-3 minutes in salted water in 3-4 batches so you don’t overcrowd the pot.
- Use a slotted spoon to remove raviolis and place onto serving plates.
- Top with desired toppings and serve warm*
Mushroom Sauté (optional)
- In the same skillet with any leftover spinach filling, add olive oil and sliced mushrooms. Sauté until mushrooms have softened and add salt to taste.
- Serve on top the ravioli.
* This dish is best eaten immediately. I haven’t tried freezing the pre-cooked ravioli.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Pasta
Keywords: aip, paleo, vegan, pasta, ravioli, sweet potato ravioli, spinach
Yay, I can eat ravioli again! These turned out very well and I look forward to making them again.
I had so much fun making this recipe on an afternoon off! Though I regularly make doughs, I have never made my own pasta and I deeply enjoyed the process of watching the ravioli cook in the boil! So satisfying! I had a little leftover roasted chicken and some arugula that was going by so added both to the filling with the spinach and loved the results! I also added some pureed spaghetti and butternut squash and sage to the dough with the sweet potato because I was attempting to move through some leftovers. I tripled the recipe with (new) leftovers in mind and am so glad I did! We are counting down to having sweet potato / spinach ravioli for dinner again tomorrow evening! Thank you, so fun!
Mine did not turn out as pretty but the flavor is great.
Made this Friday night and it was delicious! It will be on repeat in my house!
This looks amazing. Couple of questions:
1. Was this done with the orange sweet potato?
2. Can the dough be pre-made then frozen?
Hey Tonya, yes and I haven’t tried freezing. See the post for more details!