Pumpkin and ricotta cheese ravioli (vegan)
With the arrival of autumn there is one ingredient that simply cannot miss on our tables, pumpkin! Today I'm teaching you how to make delicious pumpkin and ricotta ravioli. Our ricotta cheese, however, is particularly special because it is yes produced in Switzerland but it is also vegan! I am talking about the LaCotta from New Roots In the next section I will tell you more about this product.
LaCotta - New Roots' vegan ricotta cheese
When I tried it for the first time I couldn't believe it! LaCotta from New Roots is a vegetable alternative to ricotta cheese that has absolutely nothing to envy from the original. It is very creamy and as soon as I tasted it I realised that it can be incredibly versatile in cooking as well. It has a strong flavour but one that does not overpower the other ingredients. It was therefore the perfect ingredient for the filling of my eggless pumpkin and ricotta filled ravioli.
I highly recommend that you try LaCotta and use it in your recipes. I am sure I will be inspired for many more recipes!
How to prepare pumpkin and ricotta ravioli
A few days ago I shared the homemade eggless fresh pasta recipe. Again, the initial steps will be very similar. In the next few paragraphs I will explain all the steps you will need to take to make your delicious homemade ravioli without eggs.
1. Make your own homemade fresh pasta without eggs
You will also only need 3 simple ingredients to make fresh ravioli pasta: durum wheat semolina, white flour, warm water and salt. Mix the semolina, flour and salt well and place them on a clean work surface. Helping yourself with a finger, make a hole in the center of the flour and add the warm water little by little, kneading with both hands.
Knead for at least 10 minutes to make a firm, soft dough. Then wrap the dough tightly with a freshness-saving film (cellophane) and let it rest at room temperature for at least 30 minutes. If your dough will be too wet, add a little flour; if it will be too dry, wet your hands with warm water and knead for a few more minutes.
2. Prepare the filling for pumpkin and ricotta ravioli (LaCotta).
At this point take care of the filling. Turn on the oven. Peel and dice the squash. Season it with salt, fresh thyme and olive oil before baking for 30 to 40 minutes or until the squash is nice and soft.
Next, take your vegan ricotta and put it in a bowl with the cooked pumpkin and a drizzle of oil. Mash it all together well with the help of a fork until you get a smooth mixture.
3. Roll out the ravioli dough and place the filling.
If you do not have a pasta machine arm yourself with patience and flatten your dough with a rolling pin on a well-floured surface. Your dough should be nice and thin (approx. 2mm see photo) Then form rectangles of the same shape and with a knife gently trace the perimeter of your ravioli on one of your rectangles. Then put your filling on each rectangle. I used a sac-à-poche But you can use a simple teaspoon.
4. Close and seal the pumpkin and ricotta ravioli.
Dip a finger in the water and run it over all the lines you drew earlier with the knife. This will make sure that the two rectangles of dough stick together well and that the ravioli remain tightly closed. Then put a little pressure around the filling to make sure it is sealed tightly inside. Next, cut your ravioli and use the tips of a fork to press the ends all around the perimeter of the ravioli. This will ensure that they do not separate during cooking.
5. How to cook homemade ravioli
To cook homemade ravioli, all you need to do is bring some water to a boil in a large pot, salt it and then add the homemade ravioli. I cooked them for 4-5 minutes. To be on the safe side, taste one ravioli before you drain them.
What sauce to pair with vegan pumpkin and ricotta ravioli
I am a big fan of ravioli served simply with butter and sage. For these pumpkin and ricotta ravioli, I made a butter, garlic and sage sauce with homemade vegan bacon added. Find the recipe for the vegan bacon on my blog
To prepare this sauce, all you need to do is melt some generous butter in a frying pan, squeeze in the garlic and also add the coarsely chopped sage. Then also add the vegan bacon cut into small pieces. Once the sage is nice and crispy add your cooked ravioli to the pan and mix well. You'll love the flavor!
Have fun in the kitchen :)
Pumpkin and vegan ricotta ravioli
Ingredients
For the ravioli dough
- 100 g all purpose flour
- 200 g 7.05 oz wheat semolina
- 150 g 5.07 fl oz lukewarm water
- as needed salt
For the filling
- 120 g LaCotta from New Roots (vegan ricotta)
- 400 g pumpkin Peeled and roughly diced
- 1 Tbsp Olive oil
- as needed fresh thyme
- as needed salt & pepper
Instructions
To prepare the pasta dough
- Mix flour, wheat semolina and salt in a bowl.
- Then put everything on a work surface and make a hole in the center of the flour/seed mix.
- Pour the lukewarm water into the center little by little and knead in the meantime.
- Knead vigorously by hand for 10 minutes.
- Wrap the dough in cellophane (or plastic wrap) and let it rest at room temperature for at least 30 minutes.
To prepare the filling
- Turn on the oven at 200°C (400°F) static function
- Peel and coarsely chop the pumpkin into small pieces.
- In a bowl put the squash, oil, thyme, salt and pepper. Mix well and place on a baking sheet.
- Cook the squash for 30 minutes. Then mash the squash with the vegan ricotta and a drizzle of oil.
To compose the ravioli
- Cut the dough in half and start flattening with a rolling pin or if you have one use a pasta machine. The perfect thickness is 1-2mm.
- Try to give the two flattened pastries the same shape.
- In either shape create squares the size of your ravioli.
- In each square put the filling, helping yourself with a teaspoon or a sac-à-poche.
- Wet a finger and run it along the lines of the squares. This will help the two pastes stick together
- Take the second flattened dough and lay it on top of the dough with the filling. Then run a finger around the filling to seal it well.
- Cook the ravioli for 3-4 minutes in boiling salted water.
- Serve with butter and sage.
I so hope you enjoyed the recipe, see you soon!
Having the pleasure of trying all your fantastic recipes, I can say that this is one of the best! Simply delicious!!!
Love this, what a great recipe and I can confirm LaCotta by NewRoots is delicious