WWW.FREI-STYLE.COMVegan Pumpkin ravioli with sage butter
Ingredients
PASTA:
- 300 gr (10.5 oz.) durum wheat semolina
- 50 gr (1.8 oz.) flour (we used spelt)
- 1 tsp salt
- 1/2 tsp tumeric
- 4 tsp olive oil
- 170 ml (3/4 cup) 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
Instructions
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 (1.8 oz.) 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!
Notes
Tip from my kitchen: let the dough rest long enough and then roll it out as thin as you possibly can, otherwise the ravioli turn out too doughy. I flour the worktop generously so nothing sticks. Filled raw ravioli freeze well on a floured tray and can go straight from the freezer into the pot. Instead of white wine you can use vegetable stock with a squeeze of lemon, and butternut works in place of Hokkaido. The crispy sage butter is what finishes the dish – I let the sage turn properly golden brown for that lovely nutty aroma.