Sweet Potato Ravioli with Brown Butter

Sweet Potato Ravioli with Brown Butter

“They look like little alien brains”

My comment about these delicious, plump little parcels when I made them with purple yams instead of sweet potato.

My poor friend Alex was equal parts shocked and disgusted when I showed him a photo. “I can’t un-see that,” he said.

Sometimes the tastiest things do look a little confronting, even when they aren’t made up of exotic animals.

In this instance, I tried the ravioli with both purple yams and sweet potato. A mix of both is a nice way to create your dish – but if you have an aversion to little alien brain looking raviolis, perhaps stick with the sweet potato!


  • 2 Sweet potatoes – or pumpkin or purple yam
  • Dumpling wrappers – I get egg and dairy free ones from Chinatown
  • Two tablespoons of butter – I use Earth Balance vegan butter, as it replaces “real” butter in equal portions when you’re cooking
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon of raw sugar – Redpath in Toronto doesn’t use bonechar in its refining processes
  • Olive oil spray
  • Rosemary
  • Salt and Pepper


1. Pre-heat your oven to 175 degrees Celsius/350 degrees Fahrenheit. If you’re using yams, give them a good scrub under water first to make sure there’s no residual dirt.

2. Line an oven tray with baking/parchment paper and spray with a fine mist of olive oil.

3. Chop up your vegetable/s into equal sizes and arrange them on your tray. I do a stack of them at a time for this recipe – using far more than I need for the ravioli so I have baked veggies for hot meals or cold salads.

4. Give your vegetables another quick spray with the oil, then sprinkle rosemary leaves and salt and pepper over them liberally.

5. Pop the tray in the oven, and bake your veggies. It takes about an hour to get them soft.

6. Once they’re done, take them out and let them cool down. When they’re cool enough to touch without burning your fingers, put the portions into a large bowl and start mashing. If it feels too dry, I add a little almond milk here.

7. Set aside your mash and get a little workstation ready for your ravioli. I make them on a cutting board, with a bowl of water ready to dip my fingers into to seal the dumpling wrappers.

8. The dumpling wrappers make these super easy to make – all you have to do is spoon about 1/2 a tablespoon amount into the middle, dip your finger into the water, run it along half of the edge of the wrapper, and fold over.

9. Make as many dumplings as you like from the mash. You can freeze these like the Kale and Tofu Dumplings.

10. Boil a pot of water. Add your ravioli pieces, and cook for about five minutes. Be careful when lifting them out, as they are a little more fragile than heavy dough ones.

11. Let them drain on a strainer or in a colander while you make your burnt butter sauce.

12. Over medium heat, melt your butter in a saucepan. Add your balsamic vinegar, and your sugar, and then cook on low to medium until nicely browned.

13. Spoon the sauce over your ravioli, and Enjoy!

Prep time: 1.5 hours

Serving: Depending on how many veggies you cook and mash, it can make between 10-50 or so ravioli pieces. 

You can connect with South Nomad, Jessica, over at Google+.

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Sweet Potato Ravioli with Brown Butter

2 thoughts on “Sweet Potato Ravioli with Brown Butter

    • Thanks Jamie! I thought they looked a little Krang from Ninja Turtles 😉 hehe. When you think of them as mashed veggies and pre-made dumpling wrappers from Chinatown, they become super easy 😀 Do you guys have a blog post about finding a rental place in NZ, by the way? I’ve been meaning to ask but we’ve had terrible internet connections this leg of our journey.

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