Day 21 – #30daysofGOODFOOD – Ravioli in Sweet Potato Sauce


So I’ve obviously been lacking as far as keeping up with a daily vegan recipe for this fun food challenge. The best part of this “challenge” is that it’s just for fun and low stress so ha I can take as long as needed to get 30 days in… ;) and with my motivation for searching out recipes/prepping/shopping/and even cooking lessens each day as this pregnancy moves towards the last stretch, I’m gonna go ahead and keep taking my time ;)

I did however make this last night for dinner [albeit, no photo was taken]. It was good…definitely felt like a better Fall meal though, than Spring…
<h1>Ravioli in Sweet Potato Sauce

grocery list, serves 4
2 packages vegan rising moon ravioli
2 tsp minced garlic
1/2 medium yellow onion, chopped
1 large sweet potato, peeled + diced
1 C almond milk
1/2 tsp salt
2 red bell peppers, cut into strips
parsley for garnish

Heat olive oil in a medium saute pan over medium heat. Add garlic + onions, saute until tender (around 5 mins), add sweet potato + water until just covered. Raise heat until simmering, cover + keep at a simmer for 15 minutes. Meanwhile, saute red bell peppers until cooked, but still w/ a bit of crunch. And start salted water to bring to a boil. Add milk + salt to a blender, once potato mixture is done simmering, add to blender + puree. Add raviolis to boiling water, gently + soft boil for 8 minutes. Remove raviolis, add to medium saucepan, add in saute’d peppers + drizzle w/ sauce. [you may have tons of extra sauce, depending on how you like it…we happened to have lots left over.] Reheat briefly, plate in shallow bowls + top with fresh chopped parsley garnish. Yum!

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