Potato Ravioli
The Wholesome Delight: Vegan and Oil-Free Potato Ravioli
If you love hearty dishes, this Potato Ravioli recipe will definitely become a favorite whether you are a seasoned cook or just starting out on your WFPB journey.When it comes to hearty and satisfying meals, few dishes can rival the comforting goodness of potato ravioli. But what if I told you that this Italian classic can be not only delicious but also incredibly healthy? Enter vegan and oil-free potato ravioli – a culinary gem that packs a punch in both taste and nutrition.
1. Low in Fat, High in Nutrients: Traditional ravioli recipes often contain heavy cream and butter, but vegan versions replace these with plant-based ingredients like tofu or cashew cream. This swap significantly reduces the overall fat content of the dish while preserving its creamy texture. Furthermore, potato ravioli are a fantastic source of essential nutrients, including fiber, vitamins, and minerals. Potatoes offer a rich source of vitamin C, potassium, and vitamin B6, promoting heart health and overall well-being.
2. Satisfying and Filling: One of the standout benefits of potato ravioli is their ability to keep you feeling full and satisfied. The combination of starchy potatoes and plant-based fillings provides a substantial dose of complex carbohydrates, which release energy slowly, preventing sudden spikes and crashes in blood sugar levels. This sustained energy can help you maintain focus and keep hunger at bay throughout the day.
3. Heart Health: By omitting oils commonly found in traditional ravioli recipes, you’re reducing saturated fat intake, which can benefit heart health. A diet low in saturated fat is associated with a decreased risk of heart disease, making vegan and oil-free potato ravioli an excellent choice for those aiming to maintain cardiovascular wellness.
These potato ravioli are easy to make and so satisfying. Make a large batch and keep them in the freezer for quick and easy weeknight dinners. You can thank me later!
Potato Ravioli- Vegan
Ingredients
- For the Dough
- 1 Cup All-purpose Flour
- 1 Cup Whole Wheat Flour
- 1/2 Cup Warm Water
- 1/4 Tsp Salt
- For Potato Filing
- 2 Large Russet Potatoes-Peeled and Diced
- 1/4 Cup Almond or Soy Milk
- 3 Cloves Minced Garlic
- 1 Bunch Chives Chopped
- 1/4 Cup Nutritional Yeast
- 1/2 Tsp Black Pepper
- 1 Tsp Miss Dash
Instructions
- In a large mixing bowl, combine the flours and salt.Slowly add in the warm water to the flour mixture until a dough forms. Keep adding in water in until the dough is smooth but not too sticky.
- Knead the dough on a floured surface for 5 minutes or until the dough is elastic and smooth. Cover dough with a clean dish towel and let rest in a warm area for 30 minutes.
- For the Potato Filing
- Boil Potatoes in large pot of water until they are fork-tender. 10-15 minutes
- Drain potatoes and put into mixing bowl. Use potato masher to smash until smooth.
- Add garlic, chives, almond milk, black pepper, Miss Dash and nutritional yeast into the potatoes. Mix well until smooth and creamy. Adjust seasoning to taste.
- Assembly and Cooking Raviolis
- Roll dough out onto a floured surface to about 1/8 inch thick
- Use a round or squared cookie cutter or cut out dough.
- Place a small spoonful of the potato filling into the center of each dough piece.
- Fold the dough over the filling to create a nice pocket. Press the edges firmly to seal the ravioli.
- Bring a large pot of water to a boil. Gently add in the ravioli and cook for 3-4 minutes or until the ravioli float to the surface. Remove ravioli with a slotted spoon and set into a bowl.
- Add Mushroom Sauce
