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Pumpkin Ravioli

 

Ingredients

 

Buckwheat pasta

2 cups of buckwheat flour (grind buckwheat groats)

1 cup of arrowroot powder
1/2 tsp of sea salt

2 Tbsp of psyllium husk powder, mixed with 8 Tbs of water – thicken for 2 minutes

2 Tbs olive oil

14-16 Tbsp. water

Almond milk and pastry brush to stick dough together.

 

Filling

1 cup pumpkin puree (peel and boil pumpkin until soft)

1/3 cup raw cashews (soaked for 20 mins in boiling water)

1/3 cup nutritional yeast/savoury yeast flakes

1 tbs tomato paste

1 tbs lemon juice

3 garlic cloves

1/3 C vegetable stock

1 tsp sea salt

1 tsp sage

1 tsp dried basil

1 tsp nutmeg

1/2 tsp ground pepper

 

Blend all the ingredients together in a blender until smooth and creamy.

 

Sauce

1 cup pumpkin puree

1/2 cup coconut cream (or milk)

5 cloves garlic, minced

25 sage leaves

1/2 tablespoon olive oil

 

Directions:

 

Pasta/filling:

Mix together the buckwheat flour, arrowroot, and salt until combined.

Add the thickened psyllium and water mix, oil, and 6 tsp of the water.

Mix into a dough with your hands. It should be a bit moist but not sticky. If flaky and dry, add the remaining water until desired consistency. If too sticky, add more buckwheat flour.

Bring a medium sized pot of water to a boil. You can add a splash of oil to help with sticking.

Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. It should be like elastic and easy to roll out.

Using a egg ring, make into circles. Continuing to roll the dough out to make more circles (makes about 32). Sprinkle with more buckwheat flour to prevent sticking together.

Roll each circle out again before placing the filling in it.

Place ½ tsp of the pumpkin filling just off from centre, and fold the dough in half, joining it together, by pressing your thumbs down on the edges. Place on a plate, complete with the rest of the dough and filling.

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Pour 6-8 pieces into the boiling water in two batches and cook for approximately 2 minutes. Drain and serve immediately with sauce and greens.

Don’t cook the rest, but place in the fridge or freezer.

 

Sauce:

Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker.

Remove sage leaves and drain on towels.

To the same oil add the minced garlic and cook until fragrant, 1 minute.

Add pumpkin puree and mix with the garlic.

Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce is too thick add a bit of vegetable broth/water to thin it out a bit.

Pour the sauce over the cooked ravioli.

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