This dish isn’t just a meal—it’s a powerhouse of nutrients wrapped in indulgent flavors. The sweet potato filling offers a rich dose of beta-carotene, promoting healthy skin, vision, and a robust immune system. The creamy cashew sauce adds a luxurious texture while delivering heart-healthy fats, which also support brain function and hormonal balance. Made with kamut flour, the pasta is not only hearty and satisfying but also provides fiber, protein, and essential minerals like selenium and zinc, known to boost metabolism and immune health. Nutritional yeast enhances the dish with its cheesy flavor while supplying B vitamins, vital for energy production and nerve health. The gentle addition of clove and thyme elevates the flavor while offering anti-inflammatory and antioxidant properties, aiding digestion and reducing stress on the body. Altogether, this meal supports a balanced pH with its alkaline ingredients, helping to reduce inflammation and foster a vibrant, thriving body. This ravioli combines the best of indulgence and wellness, making it a dish you can savor while knowing it nourishes you from the inside out.

Ravioli Dough:

• 2 ½ cups kamut flour, sifted
• ½ tsp sea salt
• 2 tbsp EVOO
• ¾ cup warm water (or as needed)

Cheesy Sweet Potato Filling:

• 2 medium sweet potatoes, (Roasted)
• 4 tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp sea salt (or to taste)
• Pinch of black pepper
• 2–3 tbsp coconut milk
• Dash of clove (about 1/8 tsp, or to taste)

Cashew Cream Sauce:

• 3 cups raw cashews, soaked for 4 hours or boiled for 5 minutes
• 2 ¼ cups coconut cream (from cans of coconut milk)
• 1 ½ cups water (or as needed for consistency)
• 6 tbsp nutritional yeast
• 3 tbsp lemon juice
• 3 tsp apple cider vinegar
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 ½ tsp Herbs de Provence
• ¾ tsp sea salt (or to taste)
• Pinch of white pepper (or black pepper)

Instructions:

1. Make the Dough:

1. In a mixing bowl, combine kamut flour and sea salt.
2. Add olive oil and warm water gradually, mixing until a dough forms.
3. Knead the dough on a floured surface for 7–10 minutes until smooth and elastic.
4. If needed, add 1 tablespoon of water at a time or an extra tablespoon of EVOO until the dough reaches the desired consistency.
5. Place in a bowl and cover with plastic wrap or a clean towel and let rest for 30 minutes.

2. Prepare the Sweet Potato Filling:

1. Roast the sweet potatoes at 400°F for 60 minutes, drizzling the exterior with EVOO and sprinkling with salt.
2. Mash the sweet potatoes in a bowl until smooth.
3. Mix in nutritional yeast, lemon juice, garlic powder, onion powder, thyme, sea salt, black pepper, coconut milk, and the dash of clove.
4. Taste and adjust seasoning to ensure the filling is rich, somewhat cheesy, and balanced. Set aside.

3. Roll and Fill the Ravioli:

1. Divide the dough into 2 pieces and roll each out thinly on a floured surface.
2. Spoon small amounts of the sweet potato filling (about 1 teaspoon) onto one sheet of dough, or use a #100 scoop for even portions, spacing them evenly on one sheet of dough.
3. Lay the second sheet of dough over the top and press gently around the filling to seal.
4. Cut the ravioli using a knife, ravioli cutter, or round cutter. Press edges with a fork if needed.

4. Cook the Ravioli:

1. Bring a large pot of salted water to a gentle boil.
2. Add the ravioli in batches and cook for 3–4 minutes, or until they float to the surface.
3. Remove with a slotted spoon and set aside.

5. Make the Cashew Cream Sauce:

1. Drain the soaked cashews and place them in a high-speed blender.
2. Add coconut cream, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, Herbs de Provence, sea salt, and pepper.
3. Blend on high until smooth and creamy, adding more water or coconut cream as needed for desired consistency.
4. Pour the sauce into a saucepan and warm over low heat, stirring occasionally. Avoid boiling.

6. Assemble the Dish:

1. Toss the cooked ravioli in the warm cashew cream sauce until well-coated.
2. Plate the ravioli and drizzle with extra sauce.
3. Garnish with a pinch of salt, some extra Herbs de Provence, fresh herbs like parsley, basil, or chives for a pop of flavor and color.