Vegan Recipe of The Day: Pumpkin Ravioli with Ricotta

Preparation Time: 30 minutes

This is one of my favorite recipes for for pumpkin season. This tender ravioli is filled with a layer of pumpkin sauteed with olive oil and chopped garlic as well as a layer of ricotta cheese. Its unique flavor is further expanded with the addition of chili flakes and turmeric, which is great to help you get over the cold that you probably have around this time of year.

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

Pasta:

1. 1/2 cup + 2 tablespoons / 150 ml reduced aquafaba

2. 1/3 teaspoon turmeric

3. 300 G / 10.5 ounces 00 flour

Filling:

1. 1/2 portion vegan ricotta cheese

2. salt and pepper

3. chili flakes, to taste

4. 1 tablespoon lemon juice / apple cider vinegar, more to taste

5. 2 garlic cloves, finely chopped

6. 2 tablespoons of olive oil, plus more for serving

7. 2 cups of roasted pumpkin cubes

Directions:

1. Combine your flour and turmeric together in a small mixing bowl. Add your aquafaba into the resulting flour as well. In order to bring the dough together, use approximately 2 tablespoons of water. Take care not to add too much water, or else you're dough will be too wet to work with.

2. Knead the dough for about 5 to 10 minutes and then set it aside for one hour, placed underneath a damp kitchen towel, so that the dough doesn't dry out.

3. In a pan, heat 2 tablespoons of olive oil. Add your chopped garlic into the pan and saute until it becomes soft and fragrant. Cook your pumpkin however you prefer and chop it up finely or, if you have a food processor, process it. After your pumpkin is chopped up or processed, add it to the garlic in a pan.

4. Stir the garlic into the pumpkin well, and season the mixture with salt and pepper, chili flakes and a little bit of lemon juice according to your taste preference. Do not worry about cooking the filling, as you have already roasted your pumpkin by now.

5. After the dough has rested for an hour, take a chunk of the dough (about one-third of it perhaps) and use a rolling pin to roll it out on a lightly floured surface. Roll it as flat as you possibly can, it should be 2 to 3 millimeters in height. The thinner you roll the dough out, the tastier your the ravioli will be.

6. Use a 5 centimeter / 2" cookie cutter or an upside-down glass to cut out circles from the dough. Lay a teaspoon of the pumpkin / garlic filling and a half teaspoon of whatever brand of ricotta cheese you would like, but make sure it's ingredients are vegan, onto one of the circles of dough. Take another circle of dough and top filling and ricotta cheese with it. Be sure not to trap any air inside of it. use your fingers to seal the two circles of dough together. Go around the perimeter of each ravioli and crimp the sealed edges with the end of a fork.

7. Place the finished dumplings on a lightly floured surface and cover them with a kitchen towel, while you make the rest of them, so that they don't become too dry. Repeat this process until you have used up all of your dough or all of your filling.

8. Place and medium-sized pot of water on the stove and bring it to a boil. Once the water is boiling, place 5 to 6 ravioli, taking care not to overcrowd them, into the boiling water and cook on a rolling boil for about 5 minutes. After the five minutes are up, use a slotted spoon to fish the cooked ravioli out of the pot and shake off the excess water gently. Place the cooked ravioli on a plate and repeat the process until all of your ravioli are cooked.

9. Sautee two cloves of garlic and a bit of olive oil and baste the ravioli in the garlic oil gently. Sprinkle some lemon zest, some salt and a bit of more chili flakes if you would like. Enjoy!

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