2 cups flour, 3/4 cup pumpkin & water (probably about 2/3 cup pumpkin and the rest water), salt to taste, a glug of olive oil.
Mix, then knead for ~8 mins, then wrap & set in the fridge for an hour before rolling out.
Filling is pumpkin purée & homemade vegan ricotta. I piped it in, cut, then froze the ravioli briefly before boiling in salted water for 1 minute while I had the nuts toasting. Threw the raviolis in with the nuts & fried sage for a couple minutes before serving.
These were delicious but harder to work with. The dough really needs to stay cold while rolling out, and I think I’ll use a bit less water or more flour next time.
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Rudimentary recipe for pumpkin dough & filling!
2 cups flour, 3/4 cup pumpkin & water (probably about 2/3 cup pumpkin and the rest water), salt to taste, a glug of olive oil.
Mix, then knead for ~8 mins, then wrap & set in the fridge for an hour before rolling out.
Filling is pumpkin purée & homemade vegan ricotta. I piped it in, cut, then froze the ravioli briefly before boiling in salted water for 1 minute while I had the nuts toasting. Threw the raviolis in with the nuts & fried sage for a couple minutes before serving.
These were delicious but harder to work with. The dough really needs to stay cold while rolling out, and I think I’ll use a bit less water or more flour next time.