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Pumpkin and Spinach Ravioli
[Vegan]

MK By: Melina Kutelas

Author Bio

Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her... Read More

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Pumpkin and Spinach Ravioli [Vegan]

3-4

These ravioli are the perfect winter comfort food. The flavor of the Hokkaido pumpkin and spinach filling is just strong enough to go perfectly with the hearty whole wheat pasta dough and subtle enough to not be overpowering. The added ginger and lemon juice just adds another layer of flavor.... Read More

Ingredients You Need for Pumpkin and Spinach Ravioli [Vegan]

For the Dough:

1 1/2 cups whole wheat flour, plus some extra
1 cup cornflour or polenta
1 tablespoon olive oil
3/4 cups water
1 teaspoon salt

For the Filling:

3 cups Hokkaido pumpkin
1 cup cashews
1 cup thawed frozen spinach
1 tablespoon lemon juice
3/4-inch piece fresh ginger, grated
1-2 cloves of garlic
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon of mustard powder
A pinch of nutmeg
Salt and pepper, to taste

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How to Prepare Pumpkin and Spinach Ravioli [Vegan]

In a large bowl, add the dry ingredients for the dough and mix well. Pour in the water and the olive oil and mix. Once the dough starts coming together, flour a surface then knead the dough for about 10 minutes. Add more flour in necessary.
After the dough is smooth and elastic, place it back into the bowl cover with a kitchen towel and let it rest in the refrigerator for about 1 hour.
While the dough is resting, cut the pumpkin into small cubes and cook a steamer for 15 minutes, or bake in the oven at 425°F for the same amount of time.
Let the pumpkin cool down a little then place in a food processor or blender. Add in the remaining ingredients for the filling except for the spinach and blend until everything is completely smooth. Now, transfer into a bowl and mix in the thawed spinach using a fork.
Once the dough is done resting, cover a clean surface with a generous amount of flour. Divide the dough in half. Take the first half and roll it out as thinly as possible. Make sure the dough doesn’t stick to the surface by picking it up while rolling and adding more flour if necessary. Try to roll it out almost paper thin.
Now cut out the individual ravioli using either a ravioli cutter or a round or square cookie cutter, the shape doesn’t really matter. If you have neither of the two at home you can even use the top of a large drinking glass.
Place about 3/4 teaspoon of filling on one side of the ravioli and put the second half on top, then seal the ends by pressing them together with your fingers. If they don’t hold together, which happens sometimes if there is too much flour, just use some water to help them stick. Repeat until you have finished with all of the dough and filling.
Bring a large pot of salt water to a boil and drop the ravioli inside, about 10 at a time. Now. wait until they start floating on the surface of the boiling, remove them and place on a piece of kitchen paper.
You can now either eat them right away with some olive oil, fresh parsley, and a sprinkle of nutritional yeast (or vegan cheese) or freeze them for another time.

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