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Portobello Pumpkin Ravioli With Sage and Walnut Pesto [Vegan]

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Pumpkin and sage is a classic flavor combination that can't be beat. These hearty pumpkin ravioli are packed with portobello mushroom filling and topped with a chunky sage and walnut pesto!

Portobello Pumpkin Ravioli With Sage and Walnut Pesto [Vegan]

This Recipe is :

Vegan

Serves

2-4

Ingredients

For the Pumpkin Pasta:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup pumpkin purée
  • 2 tablespoons water

For the Portobello Filling:

  • 5 ounces baby Portobello mushrooms
  • 1/2 teaspoon rosemary
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt

For the Sage Walnut Pesto:

  • 1 1/2 ounces sage leaves
  • 1 cup spinach
  • 1/4 cup walnut pieces
  • 1/4 cup olive oil
  • 1 teaspoon salt

Preparation

To Make the Pasta Dough:

  1. Combine flour and salt in a bowl, make a well in the middle, and add pumpkin purée and water.
  2. Mix with a fork until just combined, then knead dough on a table/countertop for a full five minutes, until homogenous.
  3. Wrap dough in a log in a damp kitchen towel and let rest for at least 20 minutes.
  4. While the dough is resting, start your mushrooms. Heat olive oil, salt, and rosemary in a pan over medium heat.
  5. Finely chop all mushrooms into very small chunks and add to pan. Cook, stirring frequently, for 15-20 minutes and remove from heat.

To Make the Pesto:

  1. Pulse together ingredients until chunky. If you want a smoother, more traditional pesto, add 1 cup more spinach and add olive oil a tablespoon at a time until you reach your desired consistency.

To Make the Ravioli:

  1. Return to your pasta dough: on a well-floured surface, roll out your dough to about 1/4-1/8-inch thick. Transfer to parchment paper and make light indents with your ravioli stamp that cover half of the dough.
  2. Using a small spoon or your hands, fill each indent with mushroom filling.
  3. Gently fold over the remaining dough and use your fingers to seal the two pieces of dough around each mound of filling.
  4. Using your ravioli stamp, stamp through the dough to produce the ravioli. Repeat until you have used up all your dough and filling.
  5. In a pot of boiling salted water, cook ravioli six at a time (in four batches), removing with a slotted spoon once the ravioli is cooked (when it floats to the top) and transferring to a sieve.
  6. Serve with pesto.

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AUTHOR & RECIPE DETAILS


photo

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.


 

 

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82 comments on “Portobello Pumpkin Ravioli With Sage and Walnut Pesto [Vegan]”

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s
1 Years Ago

nice


Reply
ivabk
1 Years Ago

nice


Reply
Liz Laskovics Marcy
2 Years Ago

Alisha Valdez


Reply
ivabk
30 Nov 2016

:)

Martin John
2 Years Ago

Callah Hopkinson.


Reply
Callah Hopkinson
13 Nov 2015

YUM

Edda Briggs Thiele
2 Years Ago

restaurant please


Reply
Malorii Rainwater
2 Years Ago

Suzanne Greene


Reply
Holly Templin
2 Years Ago

That looks sooo good!!!


Reply
Kate Splaine
2 Years Ago

Michelle Valicenti


Reply
Darcés Griffith
2 Years Ago

Rebecca Hayley Justin Griffith


Reply
Rebecca Hayley
14 Nov 2015

Oooooo fuck

Lindsey Jaymes
2 Years Ago

Janice Borja


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