Vegan Pumpkin ravioli with sage butter

PASTA:

• 300 gr durum wheat semolina
• 50 gr flour (we used spelt)
• 1 TL salt
• 1/2 TL tumeric
• 4 TL olive oil
• 170 ml water

FILLING:

• 1/2 shallot
• 1 garlic glove
• 5 sage leaves
• 7 Tbsp pumpkin (raw, in small cubes)
• 2 dl white wine
• 3 Tsp vegan creme fraiche
• salt
• pepper
• paprika
• some chili

PASTA

1. Mix all ingredients and knead into a dough. Let rest for some time, the semolina will expand a bit more.

FILLING:

1. Shop shallots and garlic and roast in a pan with some olive oil.
2. Add the minced pumpkin and the sage leaves (cut them in strips), roast gently for 5 more minutes.
3. Add the wine and let simmer for 5-10 minutes until the pumpkin is soft.
4. Season to taste with the spices and mix in the vegan creme fraiche.
5. Set aside and let cool down.

Instructions for the RAVIOLI:

1. After ca. 2-3 hours of rest, roll out the dough very thin on a floured worktop.
2. Cut out circles, add some filling in the middle, fold and press the edges firmly together with your fingers.
3. Add the ravioli pattern on the edge with a fork, also to make sure, the filling won't get out while cooking.
4. Heat salt and water in a pan, add the ravioli and let cook (water should not be bubbly) for 5-7 minutes. The ravioli will float on top when they are done.
5. For the sage butter, use ca. 50 gr of vegan butter and heat it in a pan. Add small sage leaves and let simmer until the leaves a brown and crispy.
6. Serve with vegan parmesan, roasted tomatoes and fresh pepper!