Vegan Pumpkin and Ricotta Ravioli


Homemade ravioli is something that has seemed very difficult to me. I have always steered clear of trying to create this dish because I felt like it was just too difficult. Well, turns out it's really not! It's quite easy! This recipe is gluten free as well as vegan.


Ingredients:

Dough

1 1/2 cups of gluten free all purpose flour

1/2 cup tapioca starch

2 tsp cornstarch

1 tsp turmeric

2 tbsp olive oil (or grapeseed/vegetable)

1/2 cup aquafaba (liquid in chickpea cans)


Filling

Ricotta (or you can buy pre-made Kitehill ricotta)

1 cup of sliced slivered blanched almonds (can also use regular almonds, I did for this recipe)

2 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 1tsp salt

1 tbsp parsley

1/2 cup of water

1/2 cup pumpkin

1 tsp of cinnamon


Brown Butter Sauce

4 tbsp of vegan butter

1 tbsp minced garlic


Ok, let's get started!

You want to make the dough first. Mix all of dough ingredients except for the aquafaba in a mixing bowl. Use your hands to break apart the oil. In a small pot pour in the aquafaba and bring to a boil. You want the water to cook off of the top and just have an egg white substance left over, about 2-3 minutes. Set the aquafaba aside and let cool completely before adding it to your dough. Once it is cool pour into the dough and kneed well with your hands. I ended up adding 3 tbsp of water to my dough to get it a little more moist. Cover your dough with a towel and set aside for 30 minutes.


While your dough is having a nice rest make your ricotta (unless you bought it). Add all of the ricotta ingredients (almonds, nutritional yeast, salt, parsley, and water) to a blender. Blend until smooth. If it is too chunky then just add a little more water. Spoon your ricotta into a bowl and then add in the pumpkin and cinnamon. Fold them into the ricotta until your ricotta has turned orange.


Your dough should be ready now! Sprinkle some gluten free flour on your work station so the dough does not stick. Also add some to your hands. Take half of the dough and using either a roller pin or soup can, yes I'm fancy, roll out the dough until it's very very thin. Use a water glass to cut out circles from the dough. You should get about 12 large ravioli. Set the cut out dough on a parchment lined cookie sheet.


Dollop about a tbsp of filling in the middle of each of the dough circles.


Sprinkle more gluten free flour on your work space and spread out the rest of the dough. Do the same thing with the water glass and cut out more dough circles. These will go on the top of your ravioli. Take a fork and press the edges of the ravioli dough together until the filling is sealed inside.


Now, if you made these ahead you can either wrap them in saran wrap and freeze them for up to three days or if you are planning on making these later the same day wrap them in saran wrap and put them in the fridge.


If you are making them right away then you will need a pot for boiling hot water and a small sauce pan. In the pot for water do just what I mentioned and bring water to a boil. In the small sauce pan add in the vegan butter and minced garlic. Bring to a low simmer and let the butter start to brown and the garlic to cook, about four to five minutes.


Once your water is boiling drop in the ravioli, I did four at a time. Cook them until they float to the top, about two to three minutes. Then using a slotted spoon remove each one, let the water run off, and place them in your bowl. Do this for the desired amount (I ate four and my husband ate five), and then drizzle about one to two spoonfuls of the brown butter on top. I added a little salt to my dish, but you don't need to.


Eat with a nice pinot noir or hot apple cider for the fall season!





#glutenfree #veganravioli #ravioli


I got a little help from my friends on this one! Check out the recipes that helped inspire this one:

https://minimalistbaker.com/whipped-almond-ricotta-5-ingredients/

https://www.lazycatkitchen.com/gluten-free-ravioli-with-beetroot-filling/

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