“You are a ravioli making god!!!” is something that won’t be said about me. Probably ever. But when you have an extra can of pureed pumpkin from pumpkin muffins and an overly ambitious cooking agenda, this is what happens.
We’ve never made pasta from scratch before, let alone ravioli. But this recipe from vegandad was so simple. We don’t have a pasta machine so we rolled it out with a bread pin. It’s hard to tell, but each one is “uniquely shaped and specially hand crafted” (read: irregularly shaped). That’s the rustic part.
The filling was composed of a can of pureed pumpkin mixed with about a tablespoon of satueed minced garlic and some black pepper…
…and the cashew cheese pictured below. I was inspired by Tal Ronnen’s cashew cheese recipe but tweaked it a bit. I blended 2 cups of soaked cashews with 2tbs of nooch, 2 tbs of lemon juice, 2 tbs of almond milk, 1 tsp tahini, 1/2 tbs onion powder and 1 tsp of salt. I stirred in 2tbs of chives after that.
I then mixed some of the pumpkin with the cashew cheese to make the ravioli. I didn’t use all of the cashew cheese mixture, only about 1/2 of it.
We had one very wistful watcher while we worked (whoa, alliteration).
After giving the ravioli a quick dip (~4-5 minutes) in low boiling water, we tossed it with olive oil, salt and pepper and threw a dash of nutmeg on top. Even though the ravioli looked kinda funny, it was creamy, cheesy, pumpkin-y goodness!
I think I might have to call you a ravioli making god. These are gorgeous! And I really do think that each one being slightly irregular is what makes them extra special. Anyone can go to the freezer section of the grocery store and pick up ravioli, but hand making each one? That’s rustic at its best! These look amazing! I can see why your dog wanted to get more involved!
I don’t know what you are talking about – but those look pretty god-like-made to me!
Those look amazing! I love using pumpkin in savory dishes. Sooo good!
Wow, these look amazing! In my opinion, pumpkin is pretty much the best possible ingredient to ever grace the inside of ravioli, and your homemade ravioli looks delicious!
After seeing this, I would have to say that you ARE a ravioli making god! They look so perfect & remind me of when I’d make homemade ravioli with my family when I was a child. The entire family would get together for it. The filling for these is genius!
Ha ha, thanks! The ravioli is definitely prettier in the pics than they were in real life though.
This is seriously impressive! I made agnolotti last year with the aid of a pasta machine to roll out the sheets and it still took forever for me to cut the circles and fill them. The photos of your dog watching are so adorable, he/she looks intrigued with what’s going on.
This looks amazing!
Wow, those are gorgeous!
i made pumpkin ravioli from scratch with a rolling pin once! mine didn’t come out as nicely as yours did. most of my pasta was too thick :/ so i decided to not try it again, unless i had access to a pasta machine. glad you had luck, sounds delish~!
Ours came out kind of thick too but it still tasted good. I definitely think a pasta machine would be helpful.
Oh WOW this looks amazing!! I’ve never tried making my own pasta before either but I think you have just inspired me to!
Homemade ravioli…mmmm…very filling and satisfying especially with pumpkin filling, very October-y. Thanks for showing us how to make it. This is slated to be my weekend dinner. Yum.
I can’t wait to try this! I tried to make my own ravioli before with a rolling pin, but it was kind of a disaster. I guess I need more patience to get it that thin!
I LOVE pumpkin and am excited about trying your recipe. I think I will cheat, though, and use some vegan won ton wrappers. We’ll see how it goes!
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