Creamy pumpkin ravioli
Dairy-free, egg-free, vegan options
Equipment
- Pasta machine + ravioli maker, recommended. Can be made by hand with a rolling pin too.
Ingredients
Ingredients for the pasta dough
- 100 g all purpose flour 100
- 100 g semolina flour
- 1/2 tsp fine salt
- 2 tsp extra virgin olive oil
- 120 ml (1/2 cup) luke warm water
Ingredients for the filling
- 300 g ooked pumpkin * see blogpost for more details
- 80 g bread crumbs
- 60 g parmigiano reggiano DOP or other cheese of choice
- 1/2 tsp fine salt
- 1/8 tsp ground nutmeg
- freshly cracked pepper to taste
Ingredients for the pumpkin sauce
- 1 tbsp extra virgin olive oil
- 3 tbsp pumpkin purée
- 1/4 cup soy cream
- 3-5 tbsp water
- 1/4 tsp fine salt
Instructions
Instructions for the pasta dough
- Combine flours and salt on a clean surface, make a hole in the middle and add olive oil and water.Knead until smooth. Cover and let rest for 30 min.Use a pasta machine to roll dough to 0.8-1mm. Divide into 4 sheets.
- Place 1 tsp of filling leaving 3 cm of space between each. Cover with a second pasta sheet and cut using a pasta cutter. Repeat with remaining dough.
Instructions for the filling
- Combine all the ingredients and refrigerate for 30 minutes.
Instructions for the sauce
- Combine all the ingredients into a saucepan. Add more water to thin out if needed.Cook ravioli for 4 min into salted boiling water, then add to the saucepan. Toss to cover with sauce. Serve with toasted chopped walnuts and fresh oregano.