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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.
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In a small bowl combine ground flax and ¼ cup warm water. Mix.
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In a large bowl combine flour, salt and turmeric. Mix.
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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.
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Knead dough on a floured surface for 5-10 minutes. Cover with a warm towel and let rest for 30 minutes.
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Divide the dough into four balls, and using a rolling pin roll out each ball on a floured surface until very thin.
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Cut circles out of the dough using the rim of a glass or a cookie cutter. For rectangular ravioli use a pizza cutter.
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Place one teaspoon of vegan ricotta and one smashed pumpkin cube onto each round of dough.
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With water brush the edge of the round of dough.
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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.
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Bring a pot of water to a boil and add the ravioli. Reduce heat to medium and cook for 8 minutes.
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Serve topped with pesto and sliced almonds.