We're crowdfunding!

Own part of a plant-powered future. Your chance to invest in allplants. Learn more
LOGINSHOP

recipes

placeholder image
8min read
Share

Pumpkin Ravioli w/ Chilli Oil and Lemon

by Valentina Concordia
8min read

Extra points for you if you make the ravioli from scratch, but this easy 4 ingredient sauce also tastes delicious on store-bought ravioli.

Prep Time

45mins

Cook Time

10mins

Makes

4 servings

Ingredients

Pasta filling:
1 tbsp olive oil
2 shallots, finely diced
1 garlic clove, finely minced
500g pumpkin or butternut squash, diced
½ tsp salt 
¼ tsp nutmeg 
50ml white wine
2 tbsp nutritional yeast
1 tsp white miso paste

Pasta dough: 
240g 00 or all-purpose flour
1 tsp salt 
115ml water
1 tbsp olive oil 

Sauce: 

3 tbsp olive oil 
2 shallots, finely sliced into rounds 
½-1 tsp chilli flakes (to taste) or 1 dried chilli 
½ tsp salt 

Topping:

1 lemon, zested 
½ tsp chilli flakes
2 tbsp ground almonds
1 tbsp nutritional yeast 

Method

STEP 1

To make the filling, Heat 1 tbsp olive oil in a large pan over medium heat. Add diced shallots and garlic and sauté for 8-10 minutes, until the shallots are starting to caramelise. Add pumpkin/butternut squash salt and nutmeg and sauté for 2-3 minutes, then add the white wine.

STEP 2

Continue sautéing until the wine has cooked off, then add 80ml water and cook until the liquid has completely reduced and the pumpkin is soft (10-12 minutes). Let cool for 10 minutes, then fold in the nutritional yeast and miso. Transfer the mixture to a blender and blend on high for 1-2 minutes, until smooth. Taste for salt and adjust to taste.

STEP 3

To make the sauce, heat olive oil in a saucepan, over medium-low heat. Add shallots and chilli, and let them cook untouched for 8-10 minutes. Once the shallots are starting to brown, add salt and remove the pan from heat. 

STEP 4

To make the pasta dough, combine the flour and salt in a large bowl and make a little well in the middle. Add the water and olive oil, and mix with your hands until it forms a ball. Add an extra tbsp of water or flour if the mixture feels too dry or wet (respectively).

STEP 5

ransfer to a floured surface, and knead the dough for around 10 minutes. Wrap the dough and let it sit in the fridge for 15 minutes. Unwrap it and split it into 2 even portions (or 4 if you have a small countertop). Roll the dough out until it’s around 1/14th of an inch thin, using a pasta machine or a rolling pin. 

STEP 6

Use a pasta cutter or round cookie cutter to cut out ravioli bottoms/tops - ensuring you make an even number of rounds to ensure you can close all the ravioli. Spoon 1 ½ tsp worth of pumpkin mixture onto the bottom rounds.

STEP 7

Wet the edges of the the rounds, then top with the empty tops. Seel the ravioli using your hands, then use a fork to press the edges down so the pasta sticks together. 

STEP 8

Cook the ravioli in sets of 8-10 (to avoid overcrowding them), in salted boiling water, for 1-2 minutes and until they float to the top. Remove them from the pot of water using a slotted spoon and transfer them to the sauce.

STEP 9

Mix 2 tbsp ground almonds with 1 tbsp nutritional yeast and set aside until plating. Serve the ravioli topped with lemon zest, extra chilli flakes and the almond mix.

Share

MORE GREAT READS

People and Planet icon

© Copyright 2020 Allplants Ltd.
All rights reserved