Ravioli with Sweet Potato Sauce Recipe | Vegetarian Times Skip to main content

Ravioli with Sweet Potato Sauce

This mellow sauce served over a hearty pasta combines comfort and elegance in one easy meal. Serve with some steamed broccoli florets, baby carrots and red and green bell pepper strips. Round out the meal with slices of fresh Italian bread.



Ingredient Line: 
1 large sweet potato (about 8 oz.)
Ingredient Line: 
16-oz. pkg. frozen vegetable-filled ravioli or tortellini
Ingredient Line: 
1 Tbs. butter or soy margarine
Ingredient Line: 
2 to 3 cloves garlic, minced
Ingredient Line: 
1 cup low-fat milk or soy milk or as needed
Ingredient Line: 
1 cup frozen green petite peas, thawed


  1. Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you microwaved an extra sweet potato from the previous night’s dinner, simply use it as is).
  2. Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions. Drain well and return to the pot.
  3. In small skillet, melt butter over medium heat. Add garlic and cook, stirring often, for 1 minute. Remove from heat.
  4. Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.
  5. Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.

Nutrition Information: 

12 g
Total Fat: 
9 g
Saturated Fat: 
3 g
36 g
17 mg
501 mg
5 g
4 Servings

Comments on this Recipe

Just made this with sweet potatoes from my dad's garden and it was amazing! I added some curry and red pepper to give it a little more flavor

Might try making this with sweet potato soup.

do not use the three cloves of garlic, only use half of a clove or less, it is very strong.