Instructions

• In a bowl, combine the flour and 3/4 teaspoon of salt together. Pour in the water and 3 tablespoons of oil and mix until a dough comes together. Dust a clean work surface with flour, knead the dough until smooth and divide into two halves.

• In a bowl, combine the sweet potato puree, cashew cream, nutritional yeast, thyme, garlic, chilli flakes, nutmeg and 1/4 teaspoon salt.

• Roll out each piece of dough into a long rectangle, trim the dough rectangles to equally match in size and add one tablespoon of the sweet potato filling one inch apart, in a row of two on one piece of dough. Brush the dough around the filling with water and place the remaining dough rectangle on top.

• Gently press down the dough around the filling to form pockets, use a pizza cutter to separate the pasta and use a fork to press the edges together of each ravioli.

• Add some ravioli to a pot of boiling water for 3 to 4 minutes to cook.