How to make Vegan Pumpkin Mushroom Ravioli

Step 1

Dice the pumpkin into small chunks, season them with oil, salt, and pepper, and then roast them for 25 minutes at 180°C (355°F). View Recipe

Step 2

In a bowl, mix the ravioli pasta ingredients until they come together into a dough. Knead it for 5 minutes until smooth and elastic. View Recipe

Step 3

Roll the ravioli dough into a ball, wrap it in cling film, and let it rest at room temperature for 30 minutes. View Recipe

Step 4

Add sliced mushrooms, thyme sprigs, and skin-on garlic cloves to the baked pumpkin. Put back in the oven and roast all for 15 more minutes View Recipe

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Step 5

Blitz mushrooms, pumpkin, peeled garlic cloves, and nutritional yeast in a food processor. View Recipe

Step 6

Roll out one half of the pasta dough into a very thin sheet. View Recipe

Step 7

Use a 6cm (2.5 inches) cookie cutter to mark circles on the pasta and put 1 teaspoon of pumpkin pureé in the centre of each circle. Then, wet the edges with water. View Recipe

Step 8

Roll out the other dough into a thin pasta sheet and drape it over the other one to cover the filling. View Recipe

Step 9

Then, use the same cookie cutter to cut out the ravioli discs. View Recipe

Step 10

Remove the excess dough and use it to make more ravioli. Transfer the prepared ravioli to a tray lined with baking paper. View Recipe

Step 11

Bring a large pot of salted water to a boil, add the ravioli and cook them for 2-3 minutes. View Recipe

Step 12

To serve, sizzle some olive oil in a pot with chopped hazelnuts and mashed pumpkin. View Recipe

Step 13

Drizzle the sauce over the ravioli and garnish with roasted mushrooms, fresh thyme, nutritional yeast, and cracked pepper. View Recipe