Making your own ravioli can take a little time and patience but it's so worth it in the end! I was gifted a pasta maker this year so I've been putting it to full use and making my own ravioli. You can freeze them for later and they only take a few minutes to cook.
These are filled with ravioli and a vegan cheese - the perfect combo!
RECIPE
Makes about 3-4 serves
For the dough:
150g all purpose flour
150g semolina flour
150g water
1 tsp olive oil
1/2 tsp salt
For the filling:
About 3 cups jap pumpkin
2 cloves garlic
1/2 cup vegan cheese of choice
1️ Boil or bake the pumpkin until tender - about 25 mins.
2️ While that’s cooking, combine the dough ingredients. Mix and knead for about 5 mins until smooth. Roll into a ball and place in cling wrap. Refrigerate for 30 mins.
3️ Mash the pumpkin & combine with the minced garlic & cheese and mix.
4️ After 30 mins remove dough from fridge. Cut into sections and work on one section as a time while keeping the rest sealed in the plastic so it doesn’t dry out.
5️ To make them ravioli & using a pasta machine it’s best to check out YouTube for some quick easy tutorials. I did a class some years ago so learnt to use it then.
6️ Repeat and use all dough and filling. Lay each piece flat on a floured surface. If you want to freeze them for later, place them in the freezer on a flat surface for about 15 mins until they start to freeze, then you can place them in a container.
Serve with a drizzle of olive oil and crushed walnuts 👌🏽 enjoy!