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5 from 2 votes

Pumpkin and vegan ricotta ravioli

Simple recipe for homemade vegan ravioli filled with pumpkin and ricotta cheese (LaCotta from New Roots).
Prep Time45 minutes
Cook Time5 minutes
Course: Dinner, Dinner, Lunch, Main Course, Lunch
Cuisine: Italian, Mediterranean
Diet: Vegan, Vegetarian
Keyword: autumn, ravioli, vegan cottage cheese, pumpkin
Servings: 4 servings
Author: LuvveLovesFood
Const: low

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.