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