This is the perfect festive recipe or simply for when you want to treat yourself to something extra special. Making fresh pasta is definitely a bit time consuming but so rewarding when you get to eat the final product! The pumpkin filling is so delicious and thanks to the tofu it has the perfect “ricotta” kind of consistency. Because this ravioli are so flavoursome by themselves I kept the sauce really simple, just some fried sage and some crunchy pine nuts and hazelnuts which go so well with the favours of the filling.
Serves 3- people
For the pasta:
300gr of white wheat flour
1/2 tsp of salt
150 ml of water
2 tsp of olive oil
For the filling:
1 cup of peeled and chopped pumpkin or butternut squash
1/2 block of firm tofu (about 140gr) – I have used the Tofoo Co
1 small white onion – peeled and finely chopped
1 garlic clove – minced
1/4 tsp of ground nutmeg
1 tbsp of nutritional yeast
Few sprigs of fresh thyme
A dash of unsweetened plant milk to loosen up the consistency
Salt to taste
Serve them with:
2-3 tbsp of olive oil or vegan butter
An handful of fresh sage leaves
2 tbsp of pine nuts
2 tbsp of hazelnuts – roughly chopped
Salt and pepper to taste
Optional: a generous sprinkle of vegan parmesan
Steam or boil the pumpkin cubes until soft. Drain them and leave them onto one side.
In a large bowl mix the flour and salt, make a dwell and add in the water and oil. Mix everything really well until you have a firm dough. Wrap the pasta dough in clingfilm and place it in the fridge for 1/2 hour to firm up.
In the meantime make the filling. Add the oil to a pan, once hot add in the onion and fry for 5-8 minutes until soft. Add in the garlic and thyme leaves and cook for another minute.
Transfer the mixture to a food processor and add in all the other ingredients with the cooked pumpkin. Blitz for few minutes until you have a fairly creamy mixture.
To make the ravioli: remove the dough from the fridge. With a rolling pin start stretching out the dough. If you are using a pasta machine go ahead and pass the dough through it few times until you have a thin pasta sheet. Using a cookie cutter cut some circles. Add about 1tsp of the filling in the middle. Brush the sides with a bit of water and fold over the filling into half circle. Seal with your fingers and press it down with a fork. Bring a salted water filled pan to boil and gently dip the ravioli into the water. Cook the ravioli for 3-4 minutes then remove with a foam laden and drain.
Add the pine nuts and hazelnuts to a dry pan and toast them for 5 minutes until they start to brown. Make sure to keep an eye on them as they burn really easily.To make the sauce add the oil to a pan with the sage leaves Fry for 1-2 minutes until the starts to crisp up. Add the toasted nuts and mix everything together. Add the ravioli to the pan and gently mix everything together. Serve with some vegan parmesan (if using).