Pumpkin Stuffed Ravioli with Rose Sauce | Recipe

September 2, 2019 Alaa Halwani

Even though this might look like a difficult recipe, I promise you it is SO worth it. I do agree that it’s a bit labor intensive and requires a bit more time than your typical 15-minute throw together meals, but you won’t regret it! This mouth watering rich and creamy ravioli recipe will knock your socks off! And it’s meat-free, dairy-free and can easily be made gluten-free with a few simple swaps!

Serving: 3-4Time: 2 hoursDifficulty: Medium

Ingredients:

For the dough:

• 1.5 cups of flour

• 2 tbs olive oil

• 0.5 cups of water

For the filling:

• 1 cup of chopped pumpkin

• 1 medium onion chopped

• A dash of paprika

• Salt and pepper to taste

For the sauce:

• 0.5 cup of marinara (or your favorite tomato/pasta sauce)

• 0.5 cup of dairy-free milk

Directions:

Pumpkin filling:

1. Place your pumpkin and onions in a pan with around 1/3 cup of water. Cover and allow to simmer on a low heat for around 15 minutes or until cooked through.

2. Drain any excess water then transfer to a food processor with the seasonings and pulse until smooth, but not liquid-y.

3. Allow to cool before filling the ravioli.

Vegan ravioli dough:

1. Add the flour and olive oil into a bowl or a food processor and combine. Add in the water gradually until a soft and elastic dough is formed.

2. Prepare your work surface by dusting it with some flour.

3. Divide the dough into four equal portions. Place one portion onto the floured work surface and roll into a large rectangle that’s about 3mm thick (or slightly see-through). You can make rectangle or round ravioli. I made round ravioli by cutting the dough using a glass. Repeat the process until you finish the dough and have all the round ravioli dough disks in front of you.

4. Take one piece of round-shaped dough and add 1-2 tsp of filling on it. Take another piece of dough and put it on top of the first one. Lightly press the margins together. Use the tines of a fork to create ridges along the outer edges of each ravioli. Make sure they’re well pressed together so they won’t open when boiling.

5. Place each ravioli on a sheet of parchment or a floured surface. Repeat until all dough and filling is used.

6. Bring a large pot of water to a boil and add ravioli. Cook them until they start floating, about 2-3 minutes. Immediately remove from the pot and drain them.

The sauce:

1. Place the ingredients in a pan and mix to combine until heated through.

2. Add in the drained and cooked ravioli and mix to coat with the sauce.

3. Serve warm.