SWEET POTATO SPINACH RAVIOLI AND SABRA HUMMUS

Today I Made:

SWEET POTATO SPINACH RAVIOLI for DINNER.

Recipe from 500 Vegan Recipes by Celine Steen and Joni Marie Newman.

Homemade ravioli stuffed with a sweet potato cream cheese filling and topped with a Garlic and Sage Cashew Cream Sauce (also from 500 Vegan Recipes).

The name of the original recipe is really PUMPKIN SPINACH RAVIOLI, but Whole Foods didn't have any canned pumpkin puree, so I used sweet potato puree instead.

This was my first time making pasta dough from scratch.

I followed directions: Mix the semolina flour, water, and salt in a mixing bowl. Knead until elastic.

But mine never became elastic.

It turned into a big sticky mess.

I ended up having to add whole wheat flour until it finally became elastic.

The rest was easy, rolling out the dough into a thin flat sheet.

Then cutting out circles (using a 3" cookie cutter) and stuffing them with the filling.

Boiling them for 5 minutes and topping them with the sauce.

All that work paid off!!!

The dough was perfect.

The stuffing was full of flavor.

And the Garlic and Sage Cashew Cream sauce was out of this world!!!

They turned out so YUMMY!!!

Husband said they were restaurant quality.

*I added red chili pepper flakes for some heat*

OUR LATEST OBSESSION

Our new favorite snack, Sabra Hummus with Roasted Pine Nuts.

Creamy with an almost whipped-like texture.

Perfect with sweet mini bell peppers and baby carrots.

Luckily all 3 of these can be found at Costco in giant sizes of course!

We are so addicted to this hummus, a 32 ounce container only lasts us 4 days.

It's that good!!!