Autumn’s Little Pillows
Autumn’s Little Pillows
Get ready for the coziest pasta dish you’ve ever had! These homemade Pumpkin Spinach Ravioli are filled with a creamy, savory pumpkin and spinach mixture that’s like a warm hug on a plate. They’re the perfect way to celebrate the flavors of autumn and winter. They’re so pillowy and delicious, you might just have to make a double batch for your next get-together!
Equipment
- mixing bowl
- Rolling Pin
- pot
- slotted spoon
- Cookie cutter or pint glass
- Dish towels
Ingrediënten
- ½ tsp garlic powder
- 420 g spinach drained
- 334 g semolina flour plus more for dusting
- ½ tsp ground sage
- 235 ml water
- Salt and pepper to taste
- 420 g solid-pack pure pumpkin purée
- 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.
- 5 mm or 1/16 inch) 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 creamy white sauces, especially a garlic and sage-infused cashew cream, which complements the fall flavors perfectly. A simple drizzle of olive oil and fresh parsley also works beautifully.
Wine Advice:
The creamy, earthy flavors of these ravioli are a perfect match for a light, crisp white wine. A dry Pinot Grigio from Italy would be a classic choice, with its bright acidity and subtle pear notes that will cut through the richness of the filling. For a slightly richer alternative, a buttery, unoaked Chardonnay would also work well, complementing the creaminess of the dish perfectly.
Nutritional Information
Calories: 60 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.1 g
