Few foods are cozier than ravioli, and when they're stuffed with pumpkin, they become homey bites of fall.
Vegan Pumpkin Ravioli
- 1 cup roasted pumpkin
- 2 tablespoons margarine or butter substitute or butter
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- dash of white or black pepper
- 1/2 tsp salt
- 1/4 cup ground cashews (or nuts of your choice)
- 1 1/2 cups semolina flour
- 1/2 cup all purpose flour (or fine flour of your choice)
- 1/2 tsp salt
- 2 tsp dried basil
- 1/2 cup water
- 1 tsp olive oil
Prep time: 40 minutes
Cook time: 1 hour 20 minues
Total time: 2 hours
1. One pumpkin will yield way more than the one cup needed for this recipe, so you might want to plan on making a pie, soup, and/or the very easy and delicious Pumpkin Saag in Veganomicon the same week as your ravioli. Or quadruple this recipe; ravioli freezes well. Or just drain, bag and freeze your excess pumpkin.
2. Pumpkin seeds are easily and deliciously roasted. Save and rinse them, toss in oil , spread on a baking sheet and roast at 350 for about 30 minutes, stirring half way through.
3. You can make the ravioli ahead of time; they keep very well on parchment paper in tupperware in the fridge.
Preparing the pumpkin:
- Preheat oven to 400 degrees.
- Slice your pumpkin in half horizontally and scrape out all the seeds and surrounding stringiness.
- Place both pumpkin halves cut side down on a baking sheet at roast for about an hour or until the skin is very soft and brown in spots and the flesh is soft and easily separates.
- Scrape flesh away from skins and let drain in colander.
- Melt margarine over medium heat in a large saucepan.
- Add nutmeg, cinnamon, cumin, pepper, salt and ground cashews.
- Stir in pumpkin and cook, stirring and mashing, until your mixture is fragrant and the consistency of stringy, creamy mashed potatoes.
- Turn off heat and set aside.
Instructions for the pasta:
- Sift together flour, salt and basil. Add oil and water and knead until a stiff dough forms.
- If you're going to be cooking your ravioli the same day that you're making them, you'll probably want to put a large pot of water up right about now so it'll be ready to go when you're done with assembly. Add a dash of salt and a dollop of olive oil to the water.
- Turn out dough on a lightly floured surface and roll it as thin as you can with a rolling pin if you're like me and don't have a pasta maker (thought if you have a pasta maker, by all means use it). You may want to work with a small portion of the dough at a time.
- Cut your dough into roughly matching squares; I like 2.5".
- Put aprox 1 tablespoon of your pumpkin filling in the middle of a square, place another square on top, and pinch around the edges to seal. This is a great step on which to enlist the help of family and friends--it will go much quicker with more hands on the job. Place ravioli on parchment paper to prevent sticking.
- Gently drop ravioli into a large pot of boiling water.
- Cook for 15 minutes and carefully drain.
- Serve with sauce of your choice. I braised some minced garlic, onion and fresh sage in a few tablespoons of olive oil and Earth Balance butter substitute.