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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.
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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