Vegan Pumpkin Ravioli
Hello & Happy Tuesday!!
Long before my homemade pasta days, I rarely ever craved pasta. Unless it’s homemade, it’s just not the same…
Since I took an advanced culinary course in 2013 during undergrad at NYU, my affinity for homemade pasta just grew.. (this was actually my first pasta recipe I created during the workshop)
Although It may be more tedious than just opening up a box of pre-made pasta, but remember, with hard work comes great reward!!
What’s wonderful about this recipe is that it has minimal ingredients, is affordable, doesn’t even need eggs, and can be made in bulk and frozen for future use.
If you’re looking to break into the world of homemade pasta, you need to try this recipe.
If you love effortless vegan amazingness..
Well then you definitely need to try this recipe for Pumpkin Ravioli
- ½ cup all purpose flour
- ½ cup semolina flour
- ½ cup pumpkin puree
- 2 tbsp. olive oil
- 1tbsp minced sage
- ½ cup white wine
- 1 tbsp vegan butter
- 1 tbsp. salt
- 1/2 tsp pumpkin pie seasoning
- 1/2 cup pepitas or pine nuts
- 1/2 cup Follow Your heart Vegan Parmesan cheese
- 1/2 can pumpkin for the filling
- Heat a large pot of water on the stove with a tbsp. of salt to later cook the pasta.
- Sift flours together. Form a circle leaving the pumpkin puree (instead of egg) in the middle.
- Begin to fold in the flour into the pumpkin and minced sage.
- Knead for a minute, drizzle olive oil onto dough. Knead the dough until it looks uniform. Spread out the dough into a wide rectangle.
- Mix the pumpkin with pumpkin pie seasoning and a sprinkle of vegan parmesan cheese. You'll probably need 1/2 small can of pumpkin for the filling. Scoop and place onto the dough. (1tbsp each) Make sure to spread them enough distance apart. Once placed fold half of the rectangle over and press around the raviolis to remove any air pockets so they will cook evenly. Cut out the raviolis and discard any uneven edges. Brush ravioli with water instead of egg to retain moisture. Wrap the raviolis in saran wrap so the dough stays fresh set aside.
- Heat a pot of boiling water with 1tsp salt. In a medium size saucepan heat minced garlic, pepitas, and 1tbsp olive oil and 1 tbsp butter for 3 minutes then add ½ cup white wine and cook for 3-5 minutes, then remove from heat.When the pot of water is boiling drop the raviolis in and let cook for 3 to 5 minutes or until they float to the top. Remove from water and top with minced sage, white wine sauce, pepper, and additional vegan parmesan cheese.