Nov 18, 2022

Home-made ravioli with herbs and pumpkin

This recipe will bring a little Italy to your dining table, and I swear that home-made pasta is the best.

It will be a mix of flavours coming to life in your mouth with each bite, you will discover them mixed and one by one too.

It is quick and easy I promise, and the whole family will love it (and ask for it again and again)

For the filling I used the pumpkin sauce from the previous post, and also drizzled some on at the end as a sauce.

Ingredients for 2:

150 grams flour

40 grams water

Salt

A pinch of turmeric (optional for colour as we don't use egg)

Some parsley leaves

Mix the ingredients except the parsley, and when the dough comes together place it on a well floured surface. Don't overmix it, as with kneading it will become more stretchy and harder to handle.

Roll it out as thin as you can, or run it through a pasta maker. Add the parsley leaves on one half and fold it. Roll it out again, until the leaves become visible through the thin pasta dough.

Add your filling, I added the pumpkin sauce and some vegan feta, in little dollops to the half of your pasta, then fold over the other half.

Cut it up between the dollops and with a fork push down each square on each sides to seal them well.

Boil a big pot of water with salt and gently place your pasta pieces into the water on low heat.

Meanwhile in a skillet heat up some peanut oil (you can use olive oil too) with some chilli flakes, and after 3-4 minutes, when your pasta comes up to the top of the cooking water gently scoop them out and drop them into the pan. Be careful as the hot oil can splash when the water hits it.

Cooked them for 30 seconds on each side and ready to plate.

If you don't want to use oil, you can skip that step, it just adds more flavour and texture to your pasta.

Add a little water to 2 tbsp of pumpkin sauce and drizzle on top. Garnish with fresh tomatoes and more parsley and enjoy.