Name: Potato and Vegan Sausage Ravioli Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 cup semolina flour; 1/2 teaspoon salt; 3/4 cup warm water; 2 tablespoons olive oil; 2 medium russet potatoes, peeled and cubed; 1 cup vegan sausage, crumbled; 2 cloves garlic, minced; 1 tablespoon nutritional yeast; 1 tablespoon vegan butter; Salt and pepper to taste; Fresh sage leaves

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If you crave comfort food that’s both hearty and plant-based, the Potato and Vegan Sausage Ravioli Recipe is one you have to try! This dish wraps creamy potatoes and savory vegan sausage in delicate homemade pasta, making every bite something special. It’s the ultimate crowd-pleaser: satisfying for vegans and non-vegans alike, packed with flavor, and perfect for celebrations or cozy nights in.

Potato and Vegan Sausage Ravioli Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each component in this Potato and Vegan Sausage Ravioli Recipe plays a key role — from creating the perfect dough to a filling that’s rich and unforgettable. Gather these pantry staples and a few fresh bits, and you’ll be well on your way to ravioli bliss!

All-purpose flour: The backbone of your pasta dough, providing structure and just the right chewiness.
Semolina flour: Adds a beautiful golden hue and subtle texture, elevating the pasta’s bite.
Salt: Balances and enhances both the dough and filling flavors.
Warm water: Helps to bring the dough together seamlessly — temperature matters for pliability!
Olive oil: Lends moisture and a hint of richness to the pasta sheets.
Russet potatoes: The classic choice for a fluffy, creamy mashed potato filling.
Vegan sausage (crumbled): Brings savory, spiced notes and a satisfying texture inside each ravioli.
Garlic (minced): Infuses the filling with aromatic warmth and depth.
Nutritional yeast: Adds that irresistible cheesy, nutty flavor — a vegan’s best secret!
Vegan butter: Gives the potato mixture extra silkiness and luxurious mouthfeel.
Salt and pepper (to taste): Essential for perfect seasoning — taste as you go!
Fresh sage leaves (for garnish): Their unique aroma is a classic finishing touch that makes the plate pop.

How to Make Potato and Vegan Sausage Ravioli Recipe

Step 1: Make Your Pasta Dough

Begin by whisking together the all-purpose flour, semolina flour, and salt in a large mixing bowl. Create a little well in the center, then pour in the warm water and olive oil. Use a fork or your fingers to gradually incorporate the flour and liquid until a shaggy dough forms. Turn it out onto a floured surface and knead for a good 8–10 minutes — you’re looking for a dough that’s silky, elastic, and just a little tacky. Wrap it up snugly and let it rest for 30 minutes to relax.

Step 2: Prepare the Filling

While the dough rests, get the filling together. Boil the peeled and cubed russet potatoes in salted water until tender, about 12 minutes. Drain and mash them with vegan butter, nutritional yeast, salt, and pepper until super creamy and smooth. In a skillet, sauté the crumbled vegan sausage and minced garlic until browned and fragrant, then fold this glorious mixture into the mashed potatoes. Taste for seasoning — this is the soul of your Potato and Vegan Sausage Ravioli Recipe.

Step 3: Roll and Fill the Pasta

Sprinkle your work surface with a dusting of flour and roll out the rested dough as thin as you dare — about 1/16 inch is perfect. Use a cookie cutter or a sharp knife to cut the dough into circles or squares. Place about a teaspoon of the potato-sausage filling in the center of each piece. Top with another pasta sheet, gently sealing the edges with a fork to lock in all that goodness. Take your time; making ravioli is pure kitchen therapy!

Step 4: Cook the Ravioli

Bring a big pot of salted water to a lively boil. Add the ravioli in batches, stirring gently so they don’t stick. They’ll only need 3–4 minutes to cook and will float to the top when they’re ready. Scoop them out delicately with a slotted spoon. Your kitchen will smell amazing right about now!

Step 5: Sauce and Serve

Serve your Potato and Vegan Sausage Ravioli Recipe hot, tossed with your favorite vegan sauce — a drizzle of browned vegan butter with crispy sage is divine, but a simple marinara or olive oil with cracked pepper works beautifully too. Don’t forget those fresh sage leaves for garnish!

How to Serve Potato and Vegan Sausage Ravioli Recipe

Garnishes

Add a shower of fresh, chopped sage leaves and a sprinkle of nutritional yeast or vegan parmesan on top. The aroma of sage brings out every earthy, comforting note in the filling, truly making this Potato and Vegan Sausage Ravioli Recipe restaurant-worthy at home.

Side Dishes

This ravioli loves simple sides. Try pairing it with garlicky sautéed greens, a fresh arugula salad with lemon vinaigrette, or a bowl of roasted vegetables. These make for a rainbow-bright, well-balanced meal that’s as nourishing as it is indulgent.

Creative Ways to Present

Serve individual ravioli on appetizer spoons as an elegant starter for dinner parties, or arrange them in concentric circles on a large platter drizzled with herby oil for family-style eating. For special occasions, top with toasted pine nuts or dollops of vegan pesto for even more wow factor.

Make Ahead and Storage

Storing Leftovers

Store any cooked ravioli in an airtight container in the fridge for up to 2 days. Drizzle with a little olive oil to prevent sticking, and let the flavors mingle — some say they’re even better the next day!

Freezing

You can freeze uncooked ravioli in a single layer on a baking tray until solid, then transfer to a freezer bag for up to a month. This makes dinner on a busy night just a pot of boiling water away. Cook them straight from frozen, adding an extra minute or so to the cook time.

Reheating

For leftovers, gently reheat the ravioli in a skillet with a splash of water or extra sauce, or briefly in the microwave. Be gentle — you want the filling to stay creamy and the pasta tender, not mushy.

FAQs

Can I use a different type Main Course

Absolutely! Any flavorful vegan sausage will work for this Potato and Vegan Sausage Ravioli Recipe; try spicy Italian-style for extra zing, or a milder variety if you prefer.

Is it possible to make the pasta dough gluten-free?

Yes, just substitute the flour and semolina for your favorite gluten-free blend. Check the dough’s elasticity and add water as needed — gluten-free doughs can be a bit more delicate, but delicious results are possible.

What sauces go best with this ravioli?

A simple brown butter and sage sauce (made with vegan butter) is a classic. But this Potato and Vegan Sausage Ravioli Recipe also shines with vegan marinara, herby olive oil, or even a garlicky cashew cream.

Can I prepare the filling in advance?

Definitely! Make the mashed potato and vegan sausage mixture a day ahead and keep it refrigerated. This speeds up assembly and lets the flavors deepen.

What’s the best way to seal the ravioli?

Using a little water along the edges helps the top and bottom layers of pasta stick securely. Press firmly with a fork to avoid leaks — plus, those fork marks look rustic and inviting!

Final Thoughts

I hope you give this Potato and Vegan Sausage Ravioli Recipe a whirl. It’s the kind of meal that sparks joy in the kitchen and brings everyone back for seconds. Roll up your sleeves and dive in — you’ll be so glad you did!

Potato and Vegan Sausage Ravioli Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the savory delight of potato and vegan sausage ravioli, a homemade pasta dish that’s bursting with flavor and perfect for a vegan diet.

Ingredients

Scale

Pasta Dough:

2 cups all-purpose flour
1/2 cup semolina flour
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil

Filling:

2 medium russet potatoes, peeled and cubed
1 cup vegan sausage, crumbled
2 cloves garlic, minced
1 tablespoon nutritional yeast
1 tablespoon vegan butter
Salt and pepper to taste

Garnish:

Fresh sage leaves

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Instructions

Pasta Dough: In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center and add warm water and olive oil. Mix until dough forms, knead for 8-10 minutes until smooth, then wrap and rest for 30 minutes.
Filling: Boil cubed potatoes until tender, drain, and mash with vegan butter, nutritional yeast, salt, and pepper. In a skillet, sauté vegan sausage crumbles and garlic until browned, then mix into the mashed potatoes.
Assembly: Roll out pasta dough thinly and cut into circles or squares. Place a small spoonful of filling in the center of each piece, top with another sheet of pasta, and seal edges with a fork.
Cooking: Boil ravioli in salted water for 3-4 minutes until they float. Drain gently and serve with your favorite vegan sauce, garnished with fresh sage leaves.