Pumpkin Spinach Ravioli
These homemade ravioli are filled with a creamy pumpkin and spinach mixture, perfect for autumn or winter meals. Serve with your favorite sauce or a garlic and sage cashew cream for an extra rich touch.
Equipment
- Mixing bowl, Rolling pin, Pot, Slotted spoon, Cookie cutter (or pint glass), Dish towels
Ingrediënten
- ½ teaspoon garlic powder
- 1 can 15 ounces, or 420 g spinach, drained
- 2 cups 334 g semolina flour, plus more for dusting
- ½ teaspoon ground sage
- 1 cup 235 ml water
- Salt and pepper to taste
- 1 can 15 ounces, or 420 g solid-pack pure pumpkin purée
- ½ cup 120 g vegan cream cheese
- Pinch salt
Instructies
- To make the dough: In a mixing bowl, combine semolina flour and a pinch of salt.
- Add water and knead into a soft, firm dough, about 5 minutes.
- Divide dough into 4 equal pieces.
- Cover and let rest for 30 minutes.
- Roll each piece of dough out thin (1/16 inch or 1.
- 5 mm) on a floured surface.
- Lay out sheets on dish towels.
- To make the filling: Mix spinach, pumpkin purée, vegan cream cheese, garlic powder, ground sage, salt, and pepper in a bowl.
- Bring salted water to a boil.
- Cut circles from the dough using a 3-inch cookie cutter or pint glass.
- Spoon 1 tablespoon of filling onto each circle.
- Top with another circle and seal edges with a fork.
- Drop ravioli into boiling water in batches.
- Boil for 3 to 5 minutes, then remove with a slotted spoon.
- Repeat until all ravioli are cooked.
- Serve warm with your favorite sauce or the Garlic and Sage Cashew Cream Sauce.
Notes / Tips / Wine Advice:
Serving Tip:
These ravioli pair wonderfully with white sauces, especially garlic and sage-infused cashew cream, which complements the fall flavors perfectly.
Wine Advice:
A light, crisp white wine like Pinot Grigio would complement the creamy filling and fresh flavors.
Nutritional Information
Calories: 60 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.1 g
