If you're looking for a recipe for what to serve with your favorite kind of ravioli, you'll love this meatless and refreshing 30-minute Mediterranean-style pasta recipe that features roasted sweet potatoes, sauteed portobello mushrooms, and bell peppers. You can use store-bought ravioli or make your own from scratch.
Course Main Course
Cuisine American, Italian
Keyword sweet potato ravioli
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 616kcal
Author Julia
Ingredients
Sweet potatoes
2lbsweet potatoespeeled, and chopped into 1-inch dice (about 2 large sweet potatoes)
Preheat oven to 400 F. Toss diced sweet potatoes with olive oil, salt, and pepper on a parchment paper-lined baking sheet.
Roast for about 15 or 20 minutes, or longer (depending on your oven). Mine were done in 10 or 15 minutes in a convection oven. In the meantime, proceed with the rest of the recipe.
Cook ravioli
Bring a large pot of water to a boil. Boil ravioli for 5 minutes (or according to package instructions), drain, and set aside – to be used with the veggie mixture below. At the same time, proceed with the recipe below.
Make sweet potato veggie mixture to go with ravioli
Heat a large cast iron skillet for 2 minutes over low-medium heat. Add olive oil, diced portobellos, minced garlic, and chopped bell peppers, with salt, smoked paprika, and chili powder. Cook for about 7 or 10 minutes until softened.
Add roasted sweet potatoes and chopped green onions. Stir to reheat and combine. Top with a small amount of fresh thyme. Season with more salt and pepper, if needed.
Assembly
Add cooked ravioli to the same skillet with the meatless sweet potato mixture. Top with fresh thyme.