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Sweet Potato Ravioli

Servings: 36 to 40 ravioli


40 round wonton wrappers


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons canola, rapeseed or extra virgin olive oil
  • 1 large or 2 medium organic sweet potatoes
  • salt and pepper

Walnut pesto

  • 8 cups basil leaves
  • 3 to 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 1 cup walnuts, toasted in a dry skillet until fragrant
  • salt and pepper



  1. Saute onions in oil until translucent.
  2. Add garlic and cook for an additional 2 minutes, until garlic is light golden.
  3. Roast or microwave sweet potatoes until they are cooked through. Peel and coarsely mash to yield approximately 2 cups of pulp.
  4. Combine sweet potato pulp with onion/garlic mixture. Add salt and pepper to taste. Let mixture cool.
  5. Place 1 tablespoon of filling onto center of a wonton wrapper. Using your index finger, lightly wet edge of wrapper with water and fold ravioli in half, pressing edge firmly to seal. Place ravioli on a cloth-lined tray without overlapping to prevent them from sticking to each other.
  6. In a large pot, heat 4 quarts of water to a roiling boil. While the water is heating, prepare the pesto sauce.
  7. Place ravioli into the boiling water in batches until they float and wrapper appears slightly translucent.
  8. Drain the ravioli into a colander, reserving 1/2 cup of the water to thin the pesto.


  1. In a processor, blend basil and garlic with olive oil.
  2. Add walnuts, salt and pepper. Process until finely ground.
  3. Thin to desired consistency with additional olive oil and some of the reserved water.


Toss ravioli with pesto sauce and serve with freshly grated Parmesan cheese and nutritional yeast.

Hudson Valley Restaurant Week is back this April 8-21!