In my last post I shared a pumpkin recipe. It was made from an orange pumpkin typically used to carve out Jack o lanterns for Halloween. Although it was not a large pumpkin, I had plenty left after roasting part of it. I had used it for a salad.
To make the filling for the ravioli I boiled some of the pumpkin then blended with a few items. This is plant based so I used a plant based ricotta to add. Sometimes I make a cashew cheese for such things. I used a store bought one for convenience. It's amazing how simple it can be to make something that seems like a lot of work.
Ravioli filling
4 cups cooked pumpkin
1 cup plant based ricotta cheese or home made plant based cheese
Juice of a lemon
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 small onion chopped
4 cloves garlic minced
3 or 4 leaves sage
After the pumpkin is cooked until tender, saute onions garlic and sage in oil or butter.
Add the cooked onion and garlic to the blender along with the vegan cheese and seasonings. Blend everything together
The ravioli dough was made with all purpose flour water and olive oil. Some are made including eggs but it isn't necessary at all.
Ravioli dough
2 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ to 1 cup cold water
This is easier to do if you have a stand mixer but I don't, so I do it by hand. I also go by feel adding either more water or flour until I get a smooth dough. Of course this requires a lot of kneading. I just put on a video to distract myself then knead until it's smooth. Usually this takes me around 15 minutes.
When the dough has been rested for 30 minutes covered, I cut it into smaller pieces then flatten it with a rolling pin. I'm fortunate to have a pasta maker so after the rolling pin I pass it through the pasta roller to make it nice and thin.
After cutting out the rounds with a cookie cutter, I place a spoon of filling on to the centre of the rounds. I actually have ravioli cutters but I wanted them a little bigger. You could roll out the larger sheet of dough then place the filling spread apart, place another sheet on top then cut it out. Sometimes I do it that way.
With a fork I like to go around the edges witch helps seal the two sides.
When the raviolis are finished I put them in the fridge while making the pesto.
Parsley sage pesto
1 handful fresh parsley
7 or 8 sage leaves
1 cup walnuts
4 or 5 cloves garlic
Juice of a lemon
1 cup oil (I used grapeseed)
Salt and pepper to taste
Blend ingredients until smooth
Boil enough water to cook ravioli adding salt to the water. Place the ravioli to the boiling water then turn to medium and cook until tender. I don't time it but it took at least 3 minutes. Test after a minute to see if it's to your liking. If you continue to cook it in a sauce then make sure you take it out sooner. I just put the pesto on it so it had to be thoroughly cooked.
To sprinkle on top, I made a very quick vegan parmesan.
Vegan parmesan
1 cup cashews or almond flour
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
A pinch of citric acid
Salt to taste
If you get your hands on citric acid make sure you add a pinch at a time until you get it to your liking. It is very acidic but adds a nice lemony touch to a dry mix without using lemon or vinegar.
Thanks for dropping by and have a great day.
