Vegan Pumpkin Ravioli

Posted by in Cooking, Lunch/Dinner, Pasta, Thanksgiving | 4 comments

 

 

 

 

 

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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!! 

 

   

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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

 

 

 

 

 

 

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4 Comments

  1. Hi there! How much pumpkin goes into the dough and how much into the filling? I couldn't really tell from reading the recipe.
    • Hi Kim! Thanks for reaching out. I believe I used a melon ball scooper to portion out the filling. You don't need a lot, and it can make it more difficult to seal the raviolis if they are too full. Have fun with this recipe! Let me know how it turns out! If you upload a photo on Instagram tag me at eat.drink.shrink :)
  2. Hi Gabrielle, The recipe looks great and am eager to try it! However I'm still nor clear on how much of the 1/2 cup of pumpkin puree you used for the dough part of the recipe and how much you used when making the filling. Thanks:)
    • Hi Irene! I didn't note specification on the filling, but I believe I used around 1/2 cup pumpkin as you only need about 1tbs+ for the filling. Let me know if the helps!

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