Pumpkin Ravioli
Pumpkin-infused pasta is cut and filled with a rich combination of Cashew Cream Cheeze, vegan parmesan and pumpkin puree. A light drizzle of herbed butter is a perfect topping for this delicious ravioli!
| Servings | Prep Time |
| 2dozen or more | 1hour |
| Cook Time |
| 5minutes |
|
|
Ingredients
Ravioli Filling
- 1cup pumpkin puree
- 1/2cup Cashew Cream Cheeze
- 1/4cup Cashew Crumblesor any vegan parmesan
- 2teaspoons chopped parsley
- 1/2teaspoon garlic powder
- salt and pepper to taste
Pumpkin Pasta
- 2 1/2cups flour
- 1teaspoon salt
- 3/4cup pumpkin puree
- 1/2cup water
- 1Tablespoon oil
Browned Butter and Rosemary Drizzle
- 1/4cup vegan butter
- 1teaspoon fresh rosemaryfinely chopped
Instructions
Pasta
- Make this first, as it is easier to work with when chilled. Just combine the flour and salt in a large bowl mixing bowl with a dough hook. In a separate bowl, stir together the pumpkin, oil and water.
- Add the liquids to the dry ingredients and knead until you have created a smooth pasta dough. Add a little more water, if it is too dry, or a little flour if it is too wet.
- Wrap your ball of dough and let it chill in the fridge for at least 30 minutes. You can also make this the day before.
- While the pasta is chilling, make the filling. In a bowl, stir together all the filling ingredients until well-combined.
Construction
- Roll the pasta out as thin as possible. You can do this by hand using a rolling pin on a sil pad or use a pasta machine to help create a thin pasta. Thinner is better with ravioli. Try to avoid adding extra flour, as it will make a tougher pasta.
- You can use cookie cutters to make your own unique shapes, or, more traditionally, cut a large circle, 3-4 inches in diameter. In the middle of the circle, place about 1 Tablespoon of filling. Adjust filling quantity so that it is not too much or too little. Wet the outer edge of the circle with a little water. Fold the pasta circle in half, carefully pressing the edges together. I used a fork to gently seal. You don’t want these to leak when cooking. Repeat until all filling has been used. Keep individual ravioli from touching by placing in a single layer on lightly floured parchment paper.
Cooking and Serving
- These can be cooked immediately or easily frozen for later. Freeze uncovered on a tray and seal in a bag once frozen. They do not need to be defrosted before cooking.
- Bring a large pot of water to a boil with 1 teaspoon salt. Gently slide the ravioli into the boiling water and allow to cook for about 2-3 minutes, or until they float to the top.
- Remove from the boiling water with a slotted spoon and place in a serving bowl or on a plate. In a frying pan, lightly brown the butter with the chopped rosemary and drizzle over the ravioli. Enjoy!
Recipe Notes
These take a little time to construct, but the results are wonderful! Make lots and freeze them! The Cashew Crumbles add a cheeziness inside and would be great sprinkled on top as well. Enjoy!
