Pumpkin Sweet Potato Ravioli with Maple Cream Sauce

This is the best thing I've ever made. Ever. And I wouldn't lie to you. Can you tell I'm proud?
In my ongoing quest to use ingredients that live in my pantry and refrigerator already with out having to buy anything new, I compiled an assortment of food perfection that became Pumpkin Sweet Potato Ravioli with Maple Cream Sauce. It sounds so fancy and gourmet, I can hardly stand it! You could also just make the amazing sauce and use it on store-bought ravioli of your choice, I'd recommend butternut squash ravioli if you can't find pumpkin.
This recipe is super easy too, I promise. It takes a minute, but it's not rocket science. And most importantly, it's super rich, so just a little leaves you satisfied and not too full. Leaving more room for dessert. Of course.

Pumpkin Sweet Potato Ravioli with Maple Cream Sauce
Serves 4

Maple Cream Sauce
4 Tbs. Earth Balance Buttery Spread
2 Tbs. Flour (I used Bob's Red Mill All-Purpose Gluten-Free Baking Flour)
2 C. Plain Unsweetened Soy Milk
1/2 C. Raw Cashews (Ground to a fine powder in a blender or food processor)
3 Tbs. Nutritional Yeast
1/2 Tsp. Salt
1/4 C. + 1 Tbs. Maple Syrup

In a saucepan, melt the butter. Add the flour to make a rue.

Stir until boiling, and then add the soy milk. Bring to a rolling boil, then turn down the heat to low. Simmer until sauce is thickened, about 5-6 minutes, stirring the whole time to prevent the sauce from sticking to the bottom of the pan. Remove from heat, and stir in powdered cashews, nutritional yeast, salt and maple syrup. Set aside.

Pumpkin Sweet Potato Ravioli
1 Package of Wonton Wrappers (about 50) or home made pasta for ravioli
1 1/2 C. Diced Sweet Potatoes
2/3 C. Canned Pumpkin
2 Tbs. Earth Balance Buttery Spread, melted
2 Tbs. Maple Syrup

Cook the sweet potatoes by method of your choice (I steamed mine in a Ziploc steamer bag in the microwave for four minutes). Place in a bowl with the pumpkin. Add the melted butter and maple syrup, and mash with a potato masher until smooth.

Lay out your package of wonton wrappers (or other pasta of choice) and add 1 Tsp. of the Pumpkin Sweet Potato mixture into the center of each one.

Moisten the edges of the wrapper with water, and either fold in half or top each wrapper with another. Create an air-tight seal around the pumpkin sweet potato mixture.

Drop raviolis into a pot of boiling water and cook for 3-4 minutes. (They kind of look like jellyfish, huh? Whatever, they are delicious...)

Top with sauce, and sprinkle with raw walnuts as a garnish, if desired.

Love me forever.

P.S. Averie is having a super-cool Amazing Grass Giveaway on her blog! Be sure to check it out!!!


  1. Love you forever Erin...I can definitely do this recipe. And I would be the talk of the house for months. Hahaha!

  2. Oh, yummy...I'm so gonna try this!!! :D

  3. OMG...that looks lovely! Yum!!!


  4. I'm making this over the weekend.
    It looks AMAZING!
    I saw a sign up advertising butternut squash at a local restaurant and it broke my heart a little knowing I probably wouldn't be able to eat it!
    But you, once again, saved the day.

  5. Erin, the cookie recipe sounds great..can't wait!

    I use an Excalibur dehydrator...9 tray. It doesnt' have a timer, but a temp. control!

    I am doing a post on it tomorrow!


    P.S. if you would like anymore help please let me know!

  6. We seriously just bought butternut squash ravioli last night. This is an exciting coincidence...

  7. say whaaaaaaaaaaaaa? best.recipe.ever.

  8. OMFG. I am so making this. This looks Aaaaaamaazing.

  9. WTF? Where is my comment, blogger?

    ANYWAYS. I said...this looks amazing and I am so making it, probably tonight and I think I threw an OMFG in there as well.

    Yay Monday.

  10. Oh. There it is. I have NO patience for anything today hahahaha...


  11. DROOOOOLLLL looks so amazing, and beautiful!!

  12. this recipe just SOUNDS amazing - i bet it's wonderful....can't wait to try it!


Thanks for your comments! Hope you stop by again soon! XO!