This vegetarian ravioli is easy to make and delicious. It's filled with pumpkin cream which is perfect for fall and Halloween season!
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INGREDIENTS
1. Paste:
- 250 g flour
- 125 ml of water
- 1.5 tablespoons of olive oil
2. Pumpkin filling:
- 225 grams of pureed pumpkin (1 cup)
- 130 g cooked beans (1 cup)
- 1 tablespoon of coconut
- 3 cloves of garlic
- 1 tablespoon of yeast (optional)
- Salt and pepper to taste
Instructions
1. For pasta dough:
- For a bowl, add flour, water and olive oil. Put everything with a fork until you get the dough.
- Knead the mixture for 2 minutes, then cover with clean kitchen towels and chill for one hour.
- To fill a pumpkin:
- Steam or roast pumpkin for 25 minutes and mash it with a fork. Just skip this step if you use canned pumpkin puree.
- Add all the pumpkin ingredients to the blender and stir until smooth. Taste and adjust the spices if necessary.
2. Ravioli:
- Remove the prepared dough from the refrigerator and wrap it gently between two pieces of baking paper or on the surface of the flour.
- Using a piece of glass or ravioli, cut it into a medium size circle. Remove the remaining mixture and repeat this step.
- Place about 1-2 teaspoons of pumpkin filling in the center of each circle. Fill gently and fold each circle in half. Cover the tip with a fork to prevent the opening of ravioli when cooked.
- To cook ravioli, boil a large bowl of water and add the ravioli carefully. Simmer until it floats to the top (2-3 minutes), which means they are cooked. Remove from the pan and drain.
NOTE
After the ravioli is cooked, you can fry it with a little coconut oil until it is slightly crispy.
Use the content you want! I like to use vegetable bologna sauce and basil pesto.
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