Pumpkin Spinach Ravioli
Elevate your pasta game with homemade Pumpkin Spinach Ravioli—tender semolina dough pockets filled with a savory pumpkin and spinach filling.
Equipment
- Rolling pin or pasta roller
- Dish towels (for covering dough)
- Circular cookie cutter or pint glass (approx. 3 inches / 7.5 cm in diameter)
- Large pot (for boiling ravioli)
- slotted spoon
Ingrediënten
For the Dough:
- 2 cups 334 g semolina flour, plus more for dusting
- Pinch salt
- 1 cup 235 ml water
For the Filling:
- 1 can 15 ounces, or 420 g spinach, drained
- 1 can 15 ounces, or 420 g solid-pack pure pumpkin purée
- ½ cup 120 g vegan cream cheese
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- Salt and pepper to taste
Optional Sauce Pairing:
- Garlic and Sage Cashew Cream Sauce refer to page 300
Instructies
- Step 1: Make the Dough
- In a mixing bowl, combine the semolina flour and salt.
- Gradually add water, kneading until you form a soft but firm dough ball (approx.
- 5 minutes).
- Divide the dough into 4 equal portions.
- Cover the bowl with a dish towel and let rest for 30 minutes.
- Lightly dust your rolling surface with flour.
- Roll out each portion of dough until it is very thin (approximately 1/16 inch or 1.
- 5 mm).
- Lay each sheet on a dish towel and cover with another dish towel to prevent drying out.
- Step 2: Prepare the Filling
- In a bowl, combine the spinach, pumpkin purée, vegan cream cheese, garlic powder, sage, salt, and pepper.
- Mix until smooth and evenly combined.
- Step 3: Assemble the Ravioli
- Using a circular cutter or pint glass, cut circles (approx.
- 3 inches) from the rolled-out dough.
- Aim for at least 60 circles.
- Reroll leftover dough if needed.
- Place 1 tablespoon (15 g) of the filling in the center of one circle.
- Top with another circle and press the edges together with a fork to seal.
- Repeat until all ravioli are assembled.
- Step 4: Cook the Ravioli
- Bring a large pot of salted water to a boil.
- Drop 3–4 ravioli into the boiling water and cook for 3–5 minutes.
- Use a slotted spoon to remove the ravioli and set aside.
- Repeat until all are cooked.
- Step 5: Serve
- Serve the ravioli warm, topped with Garlic and Sage Cashew Cream Sauce or another favorite white pasta sauce.
Nutritional Information
Calories: 55 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g
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