Healthy Sweet Potato Ravioli
Ravioli is not the first thing that comes to one’s mind when they think “healthy dinner ideas.” But, thanks to our #SkinnySwap, now it can be! We’re taking out all refined flours and carbs and swapping them for a sweet potato base. Sweet potatoes are low in calories, high in fiber and are considered a great source of natural carbs to give you energy. Not to mention a great boost of nutrition like vitamin A, vitamin C, and potassium. We’re also stuffing the ravioli with fat free cottage cheese, a good source of protein. And spinach, an extremely nutrient-dense vegetable loaded with vitamins and minerals. As for the sauce, we’re doing a simple garlic, olive oil and sage coating. Enjoy and tag me @diningwithskyler if you make this #SkinnySwap at home!
Serving size: 4 (about 45 ravioli)
4 medium/large sweet potatoes
2 1/2 cup cassava flour (option to use all-purpose gluten-free flour)
1 tsp salt
1 1/2 cup fat-free cottage cheese
1 cup spinach, sautéed in 1 tbsp of olive oil
1/3 cup tbsp olive oil, for serving and cooking
2 cloves of garlic, minced
1 tbsp fresh sage
Remove the skin and boil (or microwave) your sweet potatoes. In a bowl mash them thoroughly and then add your cassava flour and salt. Mix together until a dough forms. Section the dough off and roll out as thin as possible. Cut out square shapes.
For the filling, sauté your spinach in a pan with a little olive oil until it’s fully wilted down. Combine the spinach with your cottage cheese in a food processor and blend for a couple seconds. Scoop a tsp of the mixture into each square ravioli sheet and seal the raviolis shut. Use fork to make the dented lines.
In a hot pan with olive oil, minced garlic and sage add your ravioli and cook until crispy. Enjoy!