There is nothing better than homemade pasta. These vegan pumpkin ravioli are just perfect for fall. They are filled with a pumpkin filling and then served in a creamy pumpkin sauce, just lovely for those chilly afternoons and evenings.
- 1 cup pumpkin puree 244g, canned
- 4 ounces vegan cream cheese 112g
- 1/4 cup vegan parmesan 28g
- 1 tablespoon nondairy milk, 15g, unflavored and unsweetened
- 1/2 teaspoon ground nutmeg 2g
- 1/2 teaspoon ground cinnamon 2g
- Remaining filling
- 1 cup water 240ml, or as needed to thin
- Prepare the filling: in a blender combine the filling ingredients. Blend until smooth, the filling with be thick. Scoop into a piping bag with a large tip like a Wilton #1A or Wilton #12 (optional but encouraged) and set in the fridge.
- Prepare the dough: in a large bowl combine the flour, turmeric, and salt. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms.
- Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed.
- Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out.
- Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough.
- Take two pieces of dough and lay them on top of one another to find the best way they line up. If there are smaller ends that don’t line up cut them off.
- Use a ravioli stamp to make a small mark where the ravioli will be on each piece of dough. (Helpful to watch the YouTube video). Line up the dough and do your best to mark similar spots. Make as many ravioli as you can because the dough can’t be reworked and rolled out again.
- Add about 2 teaspoons of filling to each center of the marked off ravioli. Do not add too much or you may risk the ravioli not shutting.
- Use your finger to spread a bit of water on the bottom sheet of pasta dough, this will help the top sheet stick. Lay the top sheet on, matching it up carefully, and then press to seal.
- Then use the ravioli stamp to cut out the ravioli. Repeat with the remaining dough. Covering the already made ravioli.
- Bring a medium pot of salted water to a boil.
- In a large pan add the remaining ravioli filling and water for the sauce. Mix together and simmer over low heat. If necessary add more water to thin it.
- Once boiling add about 5 to 6 ravioli and boil for about 3 minutes or until they float to the top. Remove the ravioli and place in the sauce. Repeat until all ravioli are cooked.
- When all ravioli are added to pan allow them to cook for a few minutes to be immersed well in sauce.
- Plate them and add vegan parmesan and a fresh herb like fresh oregano for garnish.
- I have not made these gluten free, you can try using a gluten free all purpose 1:1 substitute flour but I can’t speak on the outcome.
- These will last in the fridge for about 4 days.
- You can use the leftover filling to make stuffed shells or just with any pasta.
- You do not need a ravioli stamp to make ravioli, you can check the spinach ravioli recipe for how to make it without.