PUMPKIN RAVIOLI

 

These pumpkin ravioli are autumn comfort on a plate. Smooth, al dente wrapper, creamy savoury filling and crunchy sage leaves. I will say no more.

 

Pumpkin Ravioli

If you only make homemade ravioli once, make these 🙂
Course Main Course, Pasta
Cuisine American, European, Italian
Keyword autumn, carb-heaven, comfort food, creamy, dairy-free, egg-free, indulgent, lactose-free, pumpkin, thanksgiving
Prep Time 30 mins
Cook Time 50 mins
Inactive time 30 mins
Total Time 1 hr 50 mins
Servings 40 ravioli

Ingredients

Pasta Dough

  • 500 grams all purpose flour
  • 100 grams spelt flour
  • 300 mililiters water
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp turmeric powder aka curcuma

Filling

  • 370 grams hokkaido squash aka red kuri squash or similar, about half a small one
  • 100 grams soaked walnuts
  • 1 deciliter water
  • 0.5 deciliters soy milk
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp salt
  • 2 tsp agave syrup
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1/4 tsp black pepper

Sage

  • 20-40 sage leaves
  • 2 tbsp olive oil

Butter coating

  • 3 tbsp palnt based butter e.g. naturli or flora plant
  • 3 tbsp olive oil
  • 1 shallot, minced

Instructions

  • Half and deseed your pumpkin/squash and bake it at 180°C for 30-40 minutes until a sharp knife slides in easily.
  • For the dough, first mix the dry ingredients, then knead with the wet ingredients until combined. Wrap the dough in cling film and refrigerate for 30 minutes.
  • Soak your walnuts in hot water for 20 minutes or more.
  • For the filling add 370 grams of the baked pumpkin flesh with all the remaining filling ingredients to a blender. High speed is best, else use a food processor.
  • Roll out your dough to about 1 milimeter thickness. Try to achieve a rectangle that is twice as wide as high. Then cut the wide side in half to obtain two approximately identical rectangles.
  • With a butter knife slightly mark lines across one of the rectangles with 3 cm distance so many little rectangles can be seen like drawn onto the dough. That's your guideline for where to put the filling.
  • Put about 1 tsp of filling in the middle of each 'drawn' little rectangle. Afterwards brush a little bit of water where the 'drawn' lines are so the top dough will stick. Then carefully lay the unmarked sheet of dough on top. Gently press down between the filling hills with your fingers and then cut with a knife or pastry cutter wheel.
  • Heat the oil for the crispy sage leaves in a frying pan until hot and add the sage leaves. Keep a close eye on them so they don't burn, when they are a darker brown, remove them from the oil and place them on a paper towel
  • Bring a large pot of water to a boil.
  • In the meantime melt the butter with the olive oil for the coating in a frying pan and add the minced shallot. Keep this on a low heat.
  • Add a generous pinch of salt to the boiling water and boil the ravioli in small batches so the pot doesn't get too crowded. As soon as a batch floats, add it to the frying pan.
  • When all the ravioli are in the frying pan, turn the heat up to medium and fry them until golden.
  • Plate them up with the fried sage leaves and enjoy this autumn feast 🙂

Notes

If you want to make them in advance you can freeze them raw with enough flour so they won't stick. Then you can add them to the boiling water when they are still frozen.

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