Potato and Vegan Sausage Ravioli Recipe

If you’re craving comfort food with a twist, this Potato and Vegan Sausage Ravioli recipe will absolutely thrill you! Soft homemade pasta hugs a savory, herby potato and vegan sausage filling, all finished with a vibrant sage pesto. It’s earthy, satisfying, and 100% plant-based—an irresistible combination that brings classic Italian flair to your table.

this Recipe

Ingredients You’ll Need

The beauty of this Potato and Vegan Sausage Ravioli lies in its humble ingredients—each one plays a starring role, creating layers of texture and flavor. Don’t be tempted to skip or swap too many; the simplicity here is what makes this dish so comforting yet special.

• Yukon Gold potatoes: Their natural creaminess and hint of buttery flavor make the filling extra luscious and smooth.
• Vegan sausages (such as Beyond Meat): Pick your favorite—these add a hearty, umami-rich bite that mimics the cozy feel of classic meat ravioli.
• Dried oregano: Earthy and aromatic, it weaves herbal complexity into every mouthful.
• Sea salt and black pepper: Essential for seasoning both the filling and dough, letting the flavors truly shine.
• All-purpose flour: The backbone of the dough, providing structure and that signature ravioli bite.
• Olive oil: Keeps the pasta dough tender and adds delectable richness to the pesto.
• Water: Added slowly to bring the dough together for optimal texture.
• Fresh sage: The hero of the pesto, bringing a woodsy, slightly peppery flavor to your sauce.
• Lemon (zest and juice): Adds brightness and balance to the pesto, cutting through the starchiness beautifully.
• Garlic: Minced for a pungent kick in the sage pesto.

Variations

One of the joys of making Potato and Vegan Sausage Ravioli at home is playing around with fillings and sauces! Feel free to get creative—these ravioli easily adapt to what you have on hand, your favorite herbs, or dietary needs.

• Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend for the dough for a just-as-tender, wheat-free ravioli.
• Change Up the Filling: Swap in sweet potatoes or add sautéed spinach, caramelized onions, or roasted garlic for extra flavor.
• Different Herbs: Try basil, parsley, or thyme in the pesto if sage isn’t your thing—or add a pinch of crushed red pepper for a little heat!
• Make It Nutty: Stir in some toasted pine nuts or walnuts to the pesto for delicious crunch and depth.

How to Make Potato and Vegan Sausage Ravioli

Step 1: Make the Potato & Vegan Sausage Filling

Start by washing, peeling, and quartering your Yukon Gold potatoes, then boil them in well-salted water until they’re fork-tender. Once cooked, mash them until silky-smooth (a potato ricer works wonders, but a masher or food processor is just fine!). Sauté the vegan sausages until golden and crisp, then crumble and blend with the potatoes, oregano, salt, and pepper. Let this crave-worthy mix cool while you prep your dough.

Step 2: Prepare the Pasta Dough

Combine all-purpose flour, olive oil, salt, and water, drizzling the water in gradually until a rough dough forms. Knead it on a floured surface until smooth and elastic—about 5 minutes. The dough should feel soft but not sticky. Wrap in plastic and chill for 30 minutes; this rest makes it easier to roll thin and handle as you build your ravioli.

Step 3: Roll and Cut the Pasta

After chilling, divide your dough in half and roll each piece into a long, even sheet, dusting lightly with flour. Use a rolling pin or pasta machine for best results! Pass each sheet through your pasta machine, progressively narrowing the thickness until you reach the classic ravioli thinness (about setting #3 for most machines). You’ll want your sheets about 1/16” thick for perfect texture.

Step 4: Fill and Seal the Ravioli

With your pasta sheets ready, brush a little water down the center of one sheet. Place small balls of filling about 1½” apart along the length. Gently lay another sheet over top, then carefully press around each mound of filling to seal (no air pockets, please!). Use a pasta stamp or sharp knife to cut out individual ravioli, re-rolling scraps as needed. Place finished pieces on a floured tray so they don’t stick.

Step 5: Boil & Make the Sage Pesto

Bring a big pot of salted water to a lively boil—this is when the aroma gets even better! Drop in the ravioli and cook gently for 5–6 minutes, just until they float and are tender. Meanwhile, blend sage, olive oil, lemon zest and juice, garlic, and salt for a zippy, verdant pesto. Toss drained ravioli with the pesto or spoon it on top for a fresh finish, and serve right away.

How to Serve Potato and Vegan Sausage Ravioli

Garnishes

Finish your Potato and Vegan Sausage Ravioli with a flourish: drizzle extra sage pesto over the top, then add a sprinkle of freshly cracked black pepper, a dusting of vegan parmesan, or even a few crispy fried sage leaves. The pop of color and hint of crunch sets each plate off beautifully!

Side Dishes

This ravioli is filling but loves company! Try it with a simple leafy green salad tossed in vinaigrette or roasted seasonal veggies for color and crunch. A rustic slice of toasted sourdough or a warm focaccia for mopping up any leftover pesto will never disappoint.

Creative Ways to Present

For a show-stopper presentation, twirl the ravioli with a little lemon zest and serve them stacked or shingled on a platter. Dot extra pesto around the plate for an artful look, or serve in shallow bowls drizzled with good olive oil and microgreens for a chef-y touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep the cooked Potato and Vegan Sausage Ravioli in an airtight container in the fridge for up to three days. Adding a drizzle of olive oil before sealing helps prevent sticking.

Freezing

Potato and Vegan Sausage Ravioli freeze like a dream—just line up uncooked ravioli on a parchment-lined baking sheet, freeze until solid, then transfer to a bag or container. Cook straight from frozen; allow an extra minute or two in the boiling water.

Reheating

For best texture, reheat cooked ravioli by gently simmering in boiling water for a minute or two, or warm in a covered skillet with a splash of water. Avoid the microwave, as it can make the pasta tough or rubbery.

FAQs

Final Thoughts

Making Potato and Vegan Sausage Ravioli in your own kitchen is such a rewarding, cozy experience—the kind of project that feeds both body and soul. I hope you give this recipe a try and share it with people you love. There’s nothing like the taste of homemade pasta and herb-flecked filling to turn an ordinary dinner into something truly memorable!

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