Tag Archives: pasta

Sweet Potato Ravioli with Garlicky Basil Oil

6 Mar

One of my fave Italian dishes is butternut squash ravioli with sage butter sauce. Kind of tough to eat if you’re trying to avoid dairy. I found a very simple fresh pasta recipe using only flour, water, and salt. Although these are basically the same ingredients as paper mache, it’s no indication of how they’ll turn out.

I was so surprised how soft and chewy the ravioli was. The texture was amazing, and the filling combined with the garlic oil was a fabulous sweet and savory pairing. I only had sweet potatoes on hand, but next time I’d substitute the filling with butternut squash. It’s such a simple, delicious, pasta to make. This is definitely a repeat dish.

Sweet Potato Ravioli with Garlicky Basil Oil

The Pasta (Courtesy of Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin)

2  cups all-purpose flour plus more for dusting

1/2 tsp salt

1/2 cup warm water

The Filling

2 sweet potatoes roasted until completely soft

1 T butter, melted

2 T panko

1/2 T nutritional yeast (optional)

salt & pepper

Garlicky Basil Oil (for 1-2 servings)

2 T extra virgin olive oil

handful fresh basil leaves

1-2 garlic cloves sliced

salt & pepper

Make the Pasta

1. Whisk together the flour and salt in a medium bowl. Slowly stir in the warm water with a fork until the dough turns stiff. If the dough is not coming together, you may need to add a little more warm water. Place the dough on a floured surface and knead until smooth, about 12 minutes. Cover with a clean kitchen towel. Let stand for 20 minutes.

2. Divide the dough in half.

I rolled out my dough with a KitchenAid stand mixer with the pasta roller attachment. Since receiving this mixer as a wedding gift (thank you Cohens), I haven’t picked up a rolling-pin. In fact, I don’t even know where mine is.

3. Flatten one of the dough halves and run it through the pasta roller on the largest setting (level 1).

KitchenAid Pasta Roller Attachment

Check out this link to see techniques for using the KitchenAid pasta roller attachment. Of course, you can go old school and use the pin, but I swear by my attachment. It’s easy, less messy, and rolls out the smoothest, most even pasta ever. KitchenAid also makes a ravioli attachment. I have to get that toy next!!

Make the filling

1. Scoop potato from the skin. Blend all ingredients together in a food processor. Season to taste.

Sweet Potato Puree

2. Cut the dough into approx 3″ squares. Add 1 tsp of the filling to one side. Using a pastry brush, brush all sides of the square with warm water. Fold over sand seal. Crimp all sides of the ravioli using a fork to close the two sides together. Be careful to keep the filling in the middle of the square so you get a good seal and the filling doesn’t leak out the sides.

Crimping Ravioli

3. Place the finished ravioli on a floured sheet pan with a towel over them. Continue until you’ve used up all the dough. Or, make a portion into ravioli, and use the rest to make linguine, spaghetti etc.

4. Bring a pot of water to a boil. Add salt until it literally tastes like salt water. Cook the ravioli for 2-3 minutes until al dente. Drain and set aside.

Make the Garlicky Basil Oil

1. In a small saute pan over medium heat, add extra virgin olive oil. Once hot, add garlic slices and pinch of salt.  Fry until golden brown, being careful not to burn the garlic or the oil.

2. Drain garlic slices on paper towel. Add basil leaves and pinch of salt. Fry until crispy. Remove oil from heat. Add drained ravioli and carefully move around until covered.

Garlicky Basil Oil

3. Plate the ravioli garnished with fried garlic, basil leaves and fresh ground pepper.

Sweet Potation Ravioli with Garlicky Basil Oil

Pasta recipe – Wonton Wrappers from Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin


Spaghetti with sauteed grape tomatoes, baby spinach and cannelini beans

7 Jan

Day 5

I was supposed to meet a friend for dinner at an Italian restaurant last night, but sadly she got sick and had to bail. Perhaps the G*ds were looking down on me because I was stressing about WTH I was going to eat! After looking at the menu, I started wishing I had picked Japanese instead.

With Italian on the brain, I decided to cook up some pasta to satisfy the craving. I finally committed to buying some vegan cookbooks for inspiration.

1,000 Vegan Recipes by Robin Robertson has lots of recipes (1,000 obviously) that have almost anything you could imagine including mac & cheese, fresh eggless pasta, lasagna, curries, carrot cake, cookies, coffee cakes, you name it!

After flipping through, I spotted Robin’s Penne with white beans, red chard, and grape tomatoes and thought MMMMmmmmm I can play around with that idea!  Below is my version. It’s a very basic, easy to make, one-pot dish. You can customize by changing the vegetables, switching out the pasta with linguine, rigatoni or any other pasta, and by mixing in cheese if you’re not vegan. Next time I’m thinking rigatoni, eggplant, tomato and black olives. If I ate cheese I’d use ricotta instead of olives. YUM.

Spicy Spaghetti with Tomatoes, Cannelini Beans and Spinach

1 pack (12 oz) gluten-free spaghetti (or any pasta you have)

2 T olive oil

2 garlic cloves, finely chopped or use a garlic press

2 cups baby spinach

1 1/2 cups ripe grape tomatoes, halved lengthwise

1 (15.5 ounce) can cannelini beans

1 tsp chilli pepper flakes (or more/less to desired heat)*

Basil or parsley for garnish


1. Cover a large pot of salted water and bring to a boil over medium high heat.

2. In a large saute pan, heat the oil over medium heat. Add the garlic and cook until fragrant. Add the tomatoes and season with salt, pepper, and red chili pepper flakes. Season to taste. Cook, stirring until tomatoes begin to soften slightly, about 3 minutes. Add the beans stirring for about 1 minute until warmed.  Add the spinach and stir until wilted. Taste and season if necessary. Keep on low heat stirring occasionally.

3. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Reserve 1/4 cup pasta water. Drain the pasta and transfer to a large serving bowl. Drizzle with good quality extra-virgin olive oil.

4. Add a 1/4 cup of the reserved pasta water to the bean/tomato/spinach sauce. Scrape the sucs off the bottom of the pan to get all the yummy garlic flavor into the sauce. Turn heat to medium for 1 minute just until the sauce thickens and becomes less watery and more “sauce-y”.There will not be much liquid so don’t worry, it’s not a super saucy dish. If you want a little more sauce you could reserve more pasta water and use the same method above, waiting until the sauce thickens. Taste and adjust seasonings if necessary.

5. Pour the sauce over the pasta, garnish with chopped basil. (I only had parsley on hand so I used that instead, but basil would be ideal). If you’re not vegan, you can also garnish with ribbons or grated parmesan or pecorino and a few extra sprinkles of chilli pepper if desired.

Happy Veating, Ciao!

*”spicy” is very subjective so please be sure to taste along the way to see if you want to add more heat. if you’re sensitive to heat, you can replace chilli peppers with regular black pepper, or start with a very small amount of red chilli pepper (i.e. scant or 1/8 teaspoon) and work up from there. you can always add more but you can never take away what’s already done. I use the same philosophy when adding salt.

Adapted from 1,000 Vegan Recipes

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