pumpkin ravioli

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!

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