Homemade Vegan Ravioli with Pumpkin Filling

• servings: 3 servings
• active time: 30 minutes
• total time: 1 hour 35 minutes

Ingredients

250 g flour

125 ml water

1 ½ tbsp olive oil

225 g pumpkin puree (1 cup)

130 g chickpeas, cooked (1 cup)

1 tbsp coconut cream

3 cloves of garlic

1 tbsp nutritional yeast (optional)

salt and pepper to taste

Directions

To a bowl, add flour, water and olive oil. Combine everything together with a fork until you obtain a dough.

Knead the dough for 2 minutes, then cover it with a clean kitchen towel and place it in the fridge for 1 hour.

Steam or bake pumpkin for 25 minutes or until fork-tender and mash it with a fork. Simply skip this step if you are using canned pumpkin puree.

Add all pumpkin filling ingredients to your blender and blend until smooth and creamy. Taste and adjust seasonings if necessary.

Take the prepared dough out of the fridge and roll it out thinly between two pieces of parchment paper or on a lightly floured surface.

Using a glass or a ravioli cutter, cut out medium-sized circles. Roll out leftover dough and repeat this step.

Place approximately 1-2 tsp of pumpkin filling in the center of each circle. Lightly brush the sides with water and fold each circle in half. Seal the edges with a fork to prevent the ravioli from opening when you cook them.

To cook the ravioli, bring a large pot of water to a boil and carefully add in the ravioli. Simmer until they float to the top (2-3 minutes), it means they are cooked. Remove from the pot and drain.