Vegan Ravioli with Pumpkin and Herbed Ricotta {GF}
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Vegan ravioli with pumpkin and herbed vegan ricotta makes for the best fall home cooked meal. The gluten-free and vegan ravioli dough is made from scratch and then filled with rosemary roasted pumpkin and an herbed cashew ricotta. This post also includes a full vegan dinner party meal plan with easy prep ideas!
Course:
Dinner
Cuisine:
gluten free, Healthy, Vegan
Keyword:
ravioli
Servings: 8 plates of 5 ravioli each
Calories: 386 kcal
Ingredients
- For the dough:
- 2 tablespoons ground flax
- ¼ cup warm water
- 3 cups gluten-free flour
- ½ teaspoon turmeric
- 1 teaspoon salt
- 4 tablespoon olive oil
- 1 cup water (add an additional 1-4 tablespoons if dough is dry)
- For the filling:
- 1 cup vegan cream cheese
- 2 cups cubed pumpkin
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon fresh rosemary chopped
- For serving:
- 1 cup vegan basil pesto
- ½ cup sliced almonds toasted
Instructions
-
Preheat oven to 400 degrees F. In a large bowl combine pumpkin with ½ teaspoon salt, 1 teaspoon chopped rosemary and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet for 35 minutes. Allow to cool.
-
In a small bowl combine ground flax and ¼ cup warm water. Mix.
-
In a large bowl combine flour, salt and turmeric. Mix.
-
To the large bowl add flax mixture, olive oil and 1 and ¼ cup water. Mix until a dough forms, adding more water if necessary.
-
Knead dough on a floured surface for 5-10 minutes. Cover with a warm towel and let rest for 30 minutes.
-
Divide the dough into four balls, and using a rolling pin roll out each ball on a floured surface until very thin.
-
Cut circles out of the dough using the rim of a glass or a cookie cutter. For rectangular ravioli use a pizza cutter.
-
Place one teaspoon of vegan ricotta and one smashed pumpkin cube onto each round of dough.
-
With water brush the edge of the round of dough.
-
Top the filled round of dough with another round of dough, using your fingers or a fork to seal the edges. Repeat for remaining dough.
-
Bring a pot of water to a boil and add the ravioli. Reduce heat to medium and cook for 8 minutes.
-
Serve topped with pesto and sliced almonds.
Nutrition Facts
Vegan Ravioli with Pumpkin and Herbed Ricotta {GF}
Amount Per Serving
Calories 386
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 1g6%
Sodium 438mg19%
Potassium 164mg5%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 2470IU49%
Vitamin C 2.6mg3%
Calcium 59mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.