Its That Time Of The Year! Follow @theboring_vegan_ For Deli

its that time of the year follow theboring vegan  for deli display image  1216b852
its that time of the year follow theboring vegan for deli display image 1216b852

Its that time of the year! Follow @theboring_vegan_ for delicious holiday recipes

Creamy Pumpkin Ravioli ?? by @foodie.yuki is anything but boring

Ingredients for 88 mini ravioli
Vegan homemade pasta
100g all purpose flour
100g semolina flour
1/2 tsp fine salt
2 tsp olive oil
120 ml luke warm water

Combine flours and salt on a clean surface, add olive oil and water. Knead until smooth. Cover and let rest for 30 min.
Use a pasta machine to roll out dough to 1mm.
Divide into 4 sheets.

300g cooked pumpkin *
80g bread crumbs
60g parmigiano reggiano DOP or other cheese of choice
1/2 tsp sea salt
1/8 tsp ground nutmeg
Freshly cracked pepper, to taste

*to roast pumpkin: halve pumpkin, scoop out seeds, let skin on. Place pumpkin flesh side down on a baking sheet and pierce skin a few times with a fork or knife.
Preheat oven to 180C/ 360F.
For a 1 kg pumpkin, bake for 45-50 minutes. Let the pumpkin cool slightly.
Once the pumpkin is cool enough to handle, scoop the flesh from the skin.
Mash the pumpkin with a potato masher or a fork. Let cool down completely before using.
To make filling: combine all the ingredients and refrigerate for 30 minutes.
Place 1 tsp of filling leaving 3 cm of space between each. Cover with a second pasta sheet and cut using a pasta cutter.

Pumpkin sauce
1 tbsp extra virgin olive oil
3 tbsp pumpkin purée
1/4 cup soy cream
3 tbsp water
1/4 tsp fine salt
Combine all the ingredients into a saucepan. 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.

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