Go Back

Vegan ravioli in spiced sweet potato sauce

You can buy good quality ready-to-cook ravioli in most supermarkets which only take a couple of minutes to cook. There are vegan and gluten-free versions too, with all sorts of yummy fillings! But you’ll still need to make a lovely sauce for it! This sauce can be made in advance (and it’s enough for two meals, particularly if you thin it down), so you can create a mid-week meal in just 5 minutes. Serve this vegan ravioli in spiced sweet potato sauce with a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 2 celery sticks
  • 2 Tbsp olive oil
  • 2 carrots
  • 4 medium sweet potatoes
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tin chopped tomatoes
  • 500 ml vegetable stock approx.
  • 1 piece of cinnamon
  • 1 bay leaf
  • 100 g sweet peas or spinach
  • 2 Tbsp chopped parsley or coriander
  • 1 pack 250g vegan ravioli (gluten-free too, if required)

Method
 

  1. Finely chop the onion, garlic, celery and carrots. Peel, then dice the sweet potatoes.
  2. Heat the oil in a saucepan, then add the onion & celery and gently fry for 5 minutes, until soft. Add the rest of the chopped vegetables, put a lid on, then gently sauté for 5-8 minutes, stirring occasionally.
  3. Add the oregano, tomato purée & chipotle. Stir to coat, then add the tinned tomatoes and enough stock to cover well. Add the bay leaf and cinnamon stick. Bring to the boil, then gently simmer for 20 minutes until the vegetables are soft. For the last 5 minutes of cooking, add your chosen greens.
  4. Turn off the heat. Remove the bay leaf and cinnamon stick. Add the fresh herbs and, using a stick blender, purée the soup - you should get a thick, smooth sauce. Add more stock if it’s too thick or you prefer it more soupy.
  5. Following the packet instructions, cook the ravioli in simmering water, then drain.
  6. Spoon the sauce into bowls, add the ravioli, garnish with herbs or grated (vegan or not) Parmesan.
  7. Serve immediately.