Even though this might look like a difficult recipe, I promise you it is SO worth it. I do agree that it’s a bit labor intensive and requires a bit more time than your typical 15-minute throw together meals, but you won’t regret it! This mouth watering rich and creamy ravioli recipe will knock your socks off! And it’s meat-free, dairy-free and can easily be made gluten-free with a few simple swaps!
|Serving: 3-4||Time: 2 hours||Difficulty: Medium|
For the dough:
- 1.5 cups of flour
- 2 tbs olive oil
- 0.5 cups of water
For the filling:
- 1 cup of chopped pumpkin
- 1 medium onion chopped
- A dash of paprika
- Salt and pepper to taste
For the sauce:
- 0.5 cup of marinara (or your favorite tomato/pasta sauce)
- 0.5 cup of dairy-free milk
- Place your pumpkin and onions in a pan with around 1/3 cup of water. Cover and allow to simmer on a low heat for around 15 minutes or until cooked through.
- Drain any excess water then transfer to a food processor with the seasonings and pulse until smooth, but not liquid-y.
- Allow to cool before filling the ravioli.
Vegan ravioli dough:
- Add the flour and olive oil into a bowl or a food processor and combine. Add in the water gradually until a soft and elastic dough is formed.
- Prepare your work surface by dusting it with some flour.
- Divide the dough into four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that’s about 3mm thick (or slightly see-through). You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.
- Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. Lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they’re well pressed together so they won’t open when boiling.
- Place each ravioli on a sheet of parchment or a floured surface. Repeat until all dough and filling is used.
- Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.
- Place the ingredients in a pan and mix to combine until heated through.
- Add in the drained and cooked ravioli and mix to coat with the sauce.
- Serve warm.