Ingredients
For the ravioli:
- 150 g of flour *
- 150 g durum wheat semolina (or more flour)
- 1 tsp salt
- 150 g of pumpkin puree
- 2 teaspoons olive oil
- about 100 ml of water
For the pumpkin filling:
- 200 g of pumpkin puree
- 100 g vegetable cream cheese (or cashew ricotta *)
- 30 g vegan Parmesan *
- Salt, pepper (to taste)
- 1 pinch of nutmeg
- chopped some parsley
For the pumpkin sauce:
- 1 tbsp olive oil
- 1 small onion chopped
- 1 toe of garlic chopped
- 100 ml vegetable broth
- 200 g of pumpkin puree
- 100 ml coconut milk (full fat)
- 2 TL nutritional yeast (optional)
- Salt, pepper (to taste)
- 1 pinch of nutmeg
toppings:
- Cherry tomatoes
Instructions
Prepare pumpkin puree:
- Halve a pumpkin, core it, cut it into slices and place it on a baking tray (or place it in a large casserole dish). Bake in the oven at 200 ° C until soft (about 30 minutes, depending on the size of the pumpkin pieces). Then purée.
Pasta dough for pumpkin ravioli:
- Mix the flour with the semolina and salt, pile on a work surface and press into the middle of a hollow. Then pour olive oil and a little water in the middle and knead everything to a smooth dough. (The amount of water varies depending on the consistency of the pumpkin puree, the dough should not be too soft, but not too dry).
- Then form the dough into a ball, wrap in cling film and place in the refrigerator for at least 1/2 hour.
Pumpkin Filling:
- Pour pumpkin puree, vegetable cream cheese and vegan parmesan into a bowl. Mix everything well and season with the spices and herbs.
To prepare ravioli:
- Roll out the pasta dough thinly on a lightly floured work surface.
- Cut out circles with a round shape (eg a glass or cookie cutter). In the middle of about 1 tablespoon of the pumpkin filling. Brush the edge with a little water or milk and fold into semicircles. (If you do not have a ravioli shape, gently press the edges with your fingers or with a fork so that the filling does not run out during cooking.)
- Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for about 3-5 minutes until they float on the surface.
- Then remove with a foam trowel and drain.
- You can either serve the boiled ravioli or sauté it in a pan with a little vegan butter or oil until crispy.
Creamy pumpkin sauce:
- Heat the olive oil in a pan or pot and sauté the onions for about 2-3 minutes. Add the garlic and fry for about 30 seconds.
- Then add vegetable stock, pumpkin puree and coconut milk and simmer for another 2-3 minutes, so that the sauce thickens slightly. If you like the sauce even thicker, you can thicken it with a coated TL cornflour (or some flour). Season with yeast flakes, salt, pepper and a little nutmeg.
- Serve the ravioli with the pumpkin sauce and (optionally) halved cherry tomatoes. If you like, you can also control some vegan Parmesan / yeast flakes and fresh herbs.
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